Manouri (Greek: μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk[1] as a by-product following the production of feta.

[2] It is produced primarily in Thessalia and Macedonia in central and northern Greece.

[3] Manouri is creamier than feta, because of the addition of cream to the whey.

[2] Manouri was featured in the Washington Post: "Manouri’s light aroma is slightly sour, similar to that of fresh yogurt, but it lacks yogurt’s (or feta’s) acidity.

Instead, it has a clean, subtle nutty flavor with a bit of sheepiness and the barest hint of tang.