What Greek cheese is a soft, creamy cheese made from whey and cream? Manouri is the soft, creamy Greek whey cheese enriched with cream.
Manouri is a fresh, semi-soft white cheese traditionally made from the whey left over after producing feta, with cream added to create a richer texture. It is usually produced from sheep’s or goat’s milk and has a mild, slightly tangy flavor. Compared with feta, it is far less salty and noticeably creamier.
The cheese is associated especially with Thessaly and Macedonia in central and northern Greece. It can be eaten in savory dishes such as salads and pastries, but its gentle flavor also makes it popular as a dessert cheese with fruit, honey, or nuts. Its texture allows it to stand in for cream cheese in some recipes, including cheesecake.
Manouri is often confused with myzithra, another Greek whey cheese. Myzithra is a broader family that includes fresh and dried forms, while manouri is specifically a rich, creamy cheese made by adding cream to whey. Halloumi is firmer and designed for grilling, and feta is saltier and more crumbly.