Manouri   Greece

Manouri Greece

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The ingenuity of the ancient Greeks paved the way for Western civilization, and they've outdone themselves with this fresh, pasteurized sheep's milk invention. Instead of tossing the leftover whey from feta-making, a second cheese is made. A splash of cream added to whey makes manouri smooth and creamy with a clean, lemony mouthfeel, punctuated by a buttery richness. Try in place of ricotta or goat to add a Greek note to sweet or savory dishes.