Manouri Cheese

P.D.O.

Manouri is an exceptional and delicious traditional Greek whey cheese. It is exclusively manufactured in Central and Northern Greece, from whey derived from Greek sheep and goat's milk, with the addition of milk and cream.

Manouri is a:

  • - PDO (Protected Designation of Origin) pasteurized product
  • - Soft and creamy texture
Available packaging types:
200g, 2kg
Available packaging types:
200g, 2kg

Manouri Cheese

P.D.O.

Manouri is an exceptional and delicious traditional Greek whey cheese. It is exclusively manufactured in Central and Northern Greece, from whey derived from Greek sheep and goat's milk, with the addition of milk and cream.

Manouri is a:

  • - PDO (Protected Designation of Origin) pasteurized product
  • - Soft and creamy texture

Nutritions

Declaration per 100g

Energy
1545kJ /374kcal
Total Fat
36g
Saturated Fat
21g
Carbohydrates
2g
Sugars
2g
Proteins
10,5g
Salt
2g

Beetsalad with grilled red onions,MEVGAL Manouri Cheese and Kalamata vinegrette

Easy. Healthy. Delicious. Filling. What else are you looking for in a salad?

Beetsalad with grilled red onions,MEVGAL Manouri Cheese and Kalamata vinegrette

Easy. Healthy. Delicious. Filling. What else are you looking for in a salad?


60 min

Difficulty

Ingredients

  • Salad:
  • 4 medium red beets
  • 1/2 c. red wine vinegar
  • 1 ½ tsp. salt
  • 2 medium red onions
  • 2 tbsp. extra-virgin olive oil
  • ¼ tbsp. freshly ground pepper
  • 6 c. mesciun
  • Vinaigrette:
  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive brine (from jar of Kalamata olives)
  • 1 tsp. honey
  • ½ tsp. crushed dried oregano
  • ¼ tsp. salt
  • ¼ tsp. freshly ground pepper
  • ¼ c. extra-virgin olive oil
  • Instructions

  • To make the salad:
  • In a large saucepan, combine beets, vinegar, 1 teaspoon salt and enough cold water to cover beets by 2 inches; bring to a boil. Reduce heat and cook until tender, 40 to 45 minutes. Cool beets in cooking liquid; peel. Using a handheld slicer, cut beets into 1/8 inch-thick slices. Set aside.
  • Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining ½ teaspoon salt. Grill onions over medium heat until evenly charred and tender, 2 to 3 minutes per side.
  • To make the vinaigrette:
  • In a small bowl, whisk together vinegar, brine, honey, oregano, salt and pepper. Gradually add oil, whisking in a thin, steady stream until blended.
  • Arrange 1 cup greens and ¼ cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette.
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