The brand name Hotos SA is linked with manouri cheese, an excellent traditional Greek soft
cheese made of 100% sheep and goat milk.
Manouri cheese production process
In the first stage of manouri production, feta whey is cooked. Then pasteurized sheep's milk
and cream and bacterial cultures are added. Finally, the mass is pressed out and formed into
cylindrical cylinders. Due to the pressing, the manouri cheese is velvety but at the same time
As a result of the pressing process, the cheese has a high fat content in dry matter. Therefore,
it is high in calories, but also contains a lot of calcium.
How do you serve manouri cheese?
Velvety, even melting texture, delicate, neutral taste – heart manouri – we eat it sweet or dry.
We often serve with honey or fruit, used for cheesecakes, yeast cakes. But it goes well with
grilled vegetables or fresh tomato.
Manouri whey cheese is the basic ingredient of many salads and desserts.
Manouri cheese is originally packed in a vacuum.
Country of origin : Greece
whey from pasteurized sheep’s and goat’s milk, cream, salt. Fat content in dry matter min. 70%. Max
humidity: 60%. Once opened, keep refrigerated and consume within three days.
Nutritional value in 100g Manouri cheese:
Energy value [kcal]: 432
Protein [g]: 10.7
Carbohydrate [g]: 1.0
including Sugars [g]: 1.0
Fats [g]: 42.8
of which Saturated fat [g]: 28.6
Salt [g]: 2.7