In my never-ending hunt for new cheeses, I sometimes overlook old favorites. Manouri, the Greek sheep cheese, is definitely one of those. I hadn’t bought it in a long time, but by chance I brought some home the same week a gift bottle of olio nuovo showed up. Now there’s a love match. This moist, mild, creamy cheese is always one of the best buys at the cheese counter, and it soars with a splash of peppery just-pressed olive oil. Make some toast. Toss a salad. Time for lunch.
Read moreThin is In
The last time I was in France, visiting Comté producers in the Jura Mountains, I thought I might find a beautiful old cheese plane in an antiques shop. But I didn’t know how to ask for a cheese plane in French, and my French host—a veteran of the cheese business—was no help. He had no clue what a cheese plane was.
Read moreMove Over, Feta →
In hot weather, I can’t think of many cheeses that appeal to me more than manouri. What an underappreciated Greek cheese, forever in the shadow of feta. Would it do better in the U.S. under another name? Does it sound too much like a soil amendment?
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