Manouri is a Greek semi-soft, fresh white whey cheese made from pasteurized sheep’s milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece. Manouri is creamier than feta because of the addition of cream to the whey. Manouri’s texture makes it ideal for crumbling over salads or pasta, or simply top the cheese slices with tomato, oregano, onions or peppers for an appetizer. It blends well with other cheeses when included on a cheese board or spread.