Manouri – μανούρι in Greek and pronounced mah-NOOR-ree – is a PDO semi soft, fresh Greek whey cheese made by adding milk and/or cream to the whey of sheep’s or goat’s milk derived from feta cheese production. It is made exclusively in the protected areas of Central and Western Macedonia and in Thessalia that are recognized to produce the cheese.
Manouri is similar to feta cheese but creamier, because of the addition of cream to the whey. It is used in salads, normally served grilled, in pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake. Manouri can be also served for breakfast as a low-fat alternative to Greek yogurt.
Like feta, manouri does not have an outer rind or solidified casing. It is almost always sold in log-shaped rolls, or as individual pieces cut from a roll. It has a fat content ranging from 36 to 38 percent, a low sodium content of 0.8 percent, and it’s also very low in cholesterol.
Available in: 200 gr vacuum, 1,8 kg vacuum
Halloumi –χαλλούμι- is a Cypriot type semi-hard, unripened, brined cheese made from a mixture of sheep and/or goat and/or cow milk. It has a high melting point and so can easily be fried or grilled. It is produced in Cyprus, Greece and other European countries.
The cheese is white, with a distinctive layered texture and has a salty flavor and can be garnished with mint. You can taste it as it comes fresh, or you can use it in cooking either fried until brown or grilled or barbequed without melting. This makes it an excellent cheese to be served with vegetables, as an ingredient in salads or in combination with fruits like watermelon.
It is often served with some sliced tomatoes, cucumbers and a handful of green or black olives. With Halloumi you can make sandwiches, omelettes, pies, burgers or even halloumi fries!
Available in: 200/225/240 gr vacuum, 1 kg vacuum