Manouri is a bright white semi-soft cheese made of sheep and goat’s whey enriched with sheep’s cream. It has a pleasingly thick consistency, a rich creamy taste and subtly sweet notes with a touch of citrus. This very special version of the cheese comes from the Avramoulis family in hilly West Macedonia and is based on a treasured old recipe. Their ancestor, Takis Avramoulis, was a nomadic Aromanian breeder who would roam with his flock across the plains of Parapotamos in the winter, and the mountainous Samarina village in the spring to make sure the milk his animals produced was as rich and varied as possible. In 1973, the Avramoulis family officially established their dairy in Parapotamos, following his methods. They still work exclusively with local farmers to source the best milk for their cheeses.