Manouri vs Myzithra
Manouri
Facts
- Milk
- Mixed milk
- Texture
- Semi-soft
- Type
- Whey
- Rind
- No rind
- Country
- Greece
- Place
- Thessaly
- Status
- PDO
Manouri is a soft white whey cheese from Thessaly, in Greece, and the name is protected. It is made from the whey of sheep's milk, goat's milk, or a mixture, often with extra milk or cream from those same animals stirred back in. The result is richer and milder than a lean drained whey cheese. There is no rind. The paste is creamy, sliceable, and only lightly salted.
Myzithra
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Greece
- Place
- Crete
Myzithra is a whey cheese from Crete, in Greece, made from the whey of sheep's milk, goat's milk, or a mix of the two. Fresh myzithra is soft, moist, and mild, more like a crumbly ricotta than like a brined slice. A dried version of the same cheese becomes salty and hard enough to grate over food. Both forms carry the name. The fresh cheese suits the table and savory pies, and the dry cheese suits the grater.