Mt. Vikos Manouri Cheese

This is essentially a sheep's milk "cream cheese", made by adding sheep's milk cream to the whey from the feta production. From fresh milk whey of free-ranging sheep and goats. This cheese is made in months when grasses are green for a sweet flavor. No antibiotics are given the animals. Mt. Vikos contains no preservatives, additives, or calcium chloride.

The whey from the feta cheese production is boiled, and fresh sheep's milk cream is added. The cheese maker forms each Manouri log by scooping the curds in a special cotton sack and squeezing out the excess whey by hand. The sacks are then hung in a temperature-controlled room for several days as the excess whey drains. Most people have never tasted Manouri. When they do, they love it. Try some with the Mt. Vikos Glazed Figs, fantastic.