The product
Manouri DOP
Typical Greek DOP dairy product made from sheep and goat whey
Code:
42098
Country of origin:
Greece
Type of Milk:
Goat's milk, Sheep's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Dairy product DOP obtained from goat and sheep whey, to which cream from the same milk is added |
|---|---|
| Appearance | Cylindrical in shape, with a milky white paste and a firm consistency |
| Taste | Soft, sweet and delicate, with notes of fresh milk |
| Curiosity | Manouri is a dairy product which is obtained after the production of feta cheese: the cheesemaker adds cream from the same milk to the goat and sheep whey, brings to coagulation and places the curdled mass in cloths and cylindrical moulds |
| Our selection | A fresh dairy enriching our proposal of international references, made in Greece from milk of indigenous breeds that graze freely to feed on the local wild vegetation |
| Suggestions | A very versatile dairy product, excellent in summer salads or grilled with a drizzle of oil |
| Ingredients | Whey of sheep's and goat's MILK, pasteurized MILK of sheep and goat, cream of sheep's and goat's MILK, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +2 ºC and +4 ºC |
| Country of origin of the primary ingredient | Greece |
| Nutrition Declaration | Energy: 432 kJ / 1783 kcal Fat: 42,8 g of which saturates: 28,5 g Carbohydrate: 1 g of which sugars: 1 g Protein: 10,7 g Salt: 2,7 g Typical value per 100 g |
The producer
Papathanasiou - Agrinio - Greece
Why we chose them
Papathanasiou is a small family-run company founded in 1999 which is located near the town of Agrinio, in the center-west of Greece. The area, on
the high natural interest for the presence of numerous natural parks, offers plenty of pastures and herds of sheep and goats. Milk used by
Papathanasiou comes from this area. It is a modern facility, where they are produced, according to the traditional processing, the most typical local
cheeses: feta cheese, Kefalograviera and other Greek cheeses. Papathanasiou still produces the feta cheese aging in barrels beechwood. A very
ancient ripening technique which is documented as in the Homer's works, but the origin of which there are no clear historical sources, although it
seems more due to transport reasons that the aging of the product. The mature feta cheese in brine, from three months up to one year, in tin
containers, or in beech's casks and, like the wooden wine, improves with time - tells Nodas Papathanasiou. The aging in oak barrels gives the best
result: in wooden cheese has the opportunity to "breathe" and to develop a more complex aroma with hints of spice.
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