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Manouri (μανούρι) is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk〔http://www.cheese.com/manouri/〕 as a by-product following the production of feta.〔http://greekfood.about.com/od/greekcheeses/p/prof_manouri.htm〕 It is produced primarily in Thessalia and Macedonia in central and northern Greece.〔http://www.cheeselibrary.com/manouri.html〕 Manouri is creamier than feta, because of the addition of cream to the whey. It has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta. It is used in salads, pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake.〔 Manouri was featured in the Washington Post: "Manouri’s light aroma is slightly sour, similar to that of fresh yogurt, but it lacks yogurt’s (or feta’s) acidity. Instead, it has a clean, subtle nutty flavor with a bit of sheepiness and the barest hint of tang. What really elevates the cheese, though, is its texture."〔http://voices.washingtonpost.com/all-we-can-eat/recipes/say-cheese-a-whey-with-manouri.html〕 Manouri has PDO status.〔(EU Manouri Profile ) (accessed 23 May 2009)〕 ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Manouri」の詳細全文を読む スポンサード リンク
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