Manouri ✦

Manouri

What it is

It is built on the whey left after feta, with whole sheep's or goat's milk or cream stirred back in — a second cheese made from the first one's runoff. The cream is why it carries seventy per cent fat in dry matter with under one per cent salt, an unusual combination anywhere in Europe.

In the kitchen

There is not enough salt in it to season anything, so treat it as a dairy ingredient: sear thick slices a minute a side in a dry pan and finish with thyme honey, or salt it yourself if it goes into a savoury filling.

Goes with

Honey Fig Walnut Thyme honey Orange Pistachio

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