WHAT IS MANOURI? Imagine if someone replaced the word “Philadelphia” on your cream cheese with “Athens” and you would have manouri. Also known as manoypi, it is a semi-soft, feta-like Greek cheese. Like French toast, this dairy delight allows you to use the leftovers from other recipes. Whey leftover from making other cheeses is used, […]
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ARCHAEOLOGY OF CHEESE – Myzithra
WHAT IS MYZITHRA? Myzithra is made from a mix of either raw cow, sheep and or goat’s milk and half as much whey. Associated most strongly with Crete, it comes in two types. There is the fresh, less salty fresh version called xinomizythra which looks like a granular cream cheese. It’s fermented to varying degrees […]
ARCHAEOLOGY OF CHEESE – Feta
WHAT IS FETA? Long ago in Greece this was traditionally a mixed milk cheese. Shepherds would have a flock of sheep with a goat or two milked into the mix. And if you were a Greek sailing the ocean and conquering islands, what better cheese to bring with you then a block of solid milk […]