A semi-hard cheese, white in color, cylindrical in shape, with no outer skin. It is made of a mixture of milky cheese and fully skimmed sheep or sheep and goat milk. It is produced in the Greek regions of Thessaly, Crete and Central and Western Macedonia.
[10]
[11]
[12]Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/manouri_0.jpg?itok=N9-cZwdQ&description=Manouri
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/eykoles-syntages/pikantiki-soypa-apo-ti-voreia-afriki-me-pligoyri-kai-kappari
[9] https://www.gourmed.net/syntages/mpiskota/mpiskota-sokolatas
[10] https://www.gourmed.net/syntages/eykoles-syntages/arnaki-kempap-me-saltsa-ntomata-kai-giaoyrti
[11] https://www.gourmed.net/syntages/oles/giaoyrtopita
[12] https://www.gourmed.net/syntages/oles/soypa-krema-koynoypidi
