Manoura is made from full-fat ewe’s or goats milk or both, which is set and then placed into a basket-like molds called tyrovoli to strain. Fresh manoura is known as chloromanoura; it is soft and consumed either plain or sweetened with sugar or honey. Chloromanoura is the basic ingredient in traditional melopita, or honey pie. The leftover cheese is preserved with salt and allowed to harden as it matures. In local cuisine it is usually grated over pasta. A less common variation of this cheese is yilomeni manoura or yilomeno—a type of dried krasotyro (wine cheese) as it is matured in wine sediment, which gives it a longer shelf life and a distinctive aroma. The name yilomeni derives from yilos, the sediment of wine pressed from sun-dried grapes. The process also imparts a deep red tint to the cheese rind, while the cheese itself has a darkish tint and sharp flavor. Yilomeni pairs well with raki or ouzo. Locals also grate it over piping hot pasta tossed with olive oil and pepper.