A new cheese (to me)
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
8 posts
• Page 1 of 1
- halfateabag
- Posts: 967
- Joined: Wed Apr 08, 2020 7:28 pm
A new cheese (to me)
Manouri.... Bought it in Lidl and it looks like it might be interesting to cook with. Just wondering if anyone (Moira) might have come across it before?
https://www.thespruceeats.com/manouri-g ... se-1705634
https://www.thespruceeats.com/manouri-g ... se-1705634
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: A new cheese (to me)
They sell that in my local Turkish shop but not bought any. Is that the one they use in saganaki? If so I've had it in Greece (whenever I go, because it's vaguely vegetarian!)
- mistakened
- Posts: 2381
- Joined: Wed Apr 18, 2018 10:14 am
- Location: cyprus
Re: A new cheese (to me)
I have seen Cretan Manouri for sale, I think that it is a softish cheese. The local Cypriot version is Anari, I have used Anari as a substitute for Ricotta.
Moira
Moira
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: A new cheese (to me)
The Spruce entry says it is made from the whey left when making feta, and ricotta is also a whey cheese so I think they are variations on a theme
This may in fact solve a small puzzle of mine, I keep seeing recipes for Greek dishes that include ricotta which I’ve never encountered in Greece; though it may well exist, after all the Venetians were in Corfu for centuries. Perhaps in some cases this cheese was the original ingredient?
This may in fact solve a small puzzle of mine, I keep seeing recipes for Greek dishes that include ricotta which I’ve never encountered in Greece; though it may well exist, after all the Venetians were in Corfu for centuries. Perhaps in some cases this cheese was the original ingredient?
- mistakened
- Posts: 2381
- Joined: Wed Apr 18, 2018 10:14 am
- Location: cyprus
Re: A new cheese (to me)
Probably Sue, Anari is made from the whey remaining after making Halloumi, so would have similar properties to Manouri.Stokey Sue wrote:This may in fact solve a small puzzle of mine, I keep seeing recipes for Greek dishes that include ricotta which I’ve never encountered in Greece; though it may well exist, after all the Venetians were in Corfu for centuries. Perhaps in some cases this cheese was the original ingredient?
Moira
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: A new cheese (to me)
Presumably it's a bit firmer than ricotta if you can fry slices of it...?
- halfateabag
- Posts: 967
- Joined: Wed Apr 08, 2020 7:28 pm
Re: A new cheese (to me)
I'll let you know the texture when I open it Herb. I have a lump of some french cheese I must finish before opening the manouri.
- MagicMarmite
- Posts: 208
- Joined: Thu Apr 26, 2012 11:42 am
Re: A new cheese (to me)
Wow, you have better willpower than I do, if there's a new cheese it's getting opened ASAP!
8 posts
• Page 1 of 1
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: No registered users and 206 guests