Manouri Sheep Greek

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A fresh, semi-soft whey cheese, Manouri is made from the milk solids in sheep milk whey - typically after the production of Feta-. The addition of cream to the whey gives Manouri a higher fat content than Feta, making it a creamier, less salty alternative. Though Manouri has a lactic aroma, similar to that of yogurt, it lacks the acidity and is instead mild, nutty, slightly sheepy with a subtle tang.
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