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Using Greek Manouri Cheese I Found

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acamp7

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I tried Manouri cheese for the first time after finding it at a local Greek store.

For those who aren't familiar, manouri is a semisoft, fresh white whey cheese made in Greece from goat or sheep milk. It's got this incredibly creamy texture with a hint of tanginess that pairs beautifully with honey or preserved fruits.

Have any of you tried it? And if so, what are your favorite ways to enjoy it? I've had it crumbled over a Greek salad, and it was delightful, but I'm on the hunt for more suggestions. I tried it in Tiropita, too, and it gave the filling an interesting flavor. I liked it. What else can I do?
 
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Manouri is an amazing and versatile cheese. It is served as a dessert, along with fruit or honey and nuts. It is excellent when baked or breaded and pan-fried, like a saganaki. It perfectly accompanies various lathera recipes like green beans, Spanakorizo, Imam baldi. It is added into pasta bake, pita (pies) and tarts. And let’s not forget our salads. This will surprise you but Manouri is also added in sweets, for instance in a sweet bougatsa.
Try also aged manouri grated on your pastas, you will be delighted!
 
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I didn't realize you could get both fresh and aged Manouri! This is one of my favorite Greek cheeses. I've used instead of feta cheese in typical dishes where I'd normally use feta, like tiro pita and spanakopita, just to give it an interesting change of pace. I do love it in salad and on pasta. I never thought to use it for saganaki! I guess that makes sense, though.

I keep feta on hand, and I tend to pick up some Manouri about once a month or so when I visit the Greek store.
 
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But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

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