On Sífnos, soft white manoúra (made with sheep and goat milk) is similar to the ‘drunken cheese of Kos’, in this case aged in red wine lees. It’s one of main ingredients in the island’s melópita along with thyme honey.
On Mílos, manoúra made mostly with fresh goat milk, and aged in cellars. Up to six months, it becomes melíchloro or ladotýri (in oil) and hard, pungent sklirotýri.
Image by Trofelia