(Μανούρι)
Manouri is a silky smooth fresh whey cheese made exclusively in the areas of Central and Western Macedonia and in Thessalia. It is a particular type of unsalted myzithra cheese known from the Byzantine period. Manouri produced in the province of Mplatsi in Macedonia is considered to be one of the best and it is made by adding milk and cream to the whey of sheep's or goat's milk, or a mixture of the both derived from hard cheese production, usually from making feta cheese.
Although it is quite soft, it is firm enough to be sliced. Its flavor is similar to feta, but this cheese is less salty and more creamy. It is described as having a milky, slightly sour aroma. This cheese, cylindrical in shape, is also known as Manoypi.
It is traditionally used in preparing pastries such as Spanikopita or eaten with honey or in cheesecakes.
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Malagousia
Malagousia is an ancient, white-skinned Greek grape that was saved from extinction by Vangelis Gerovassiliou, who brought it back from obscurity in the 1970s.... Read more
