Halloumi was originally created by Cypriot shepherds as a unique and very practical way of preserving surplus milk during the spring. It is almost a spongy, rubbery texture and quite chewy when raw. Most halloumi seen today are made from cow's milk. However, the halloumi we stock is a traditional Cypriot style formed into pockets by hand with a mix of goat (70%) and ewe's (30%) milk. Ewes’ milk is high in fat and this is responsible for the delicious brown crust that forms when the cheese is grilled or fried, whilst the goats’ milk provides a firm yet elastic texture, and a subtle lingering lemony tang.
Country of origin: Republic of Cyprus
Source of milk: Goat & Ewe's Milk
Texture: Chewy, rubbery, spongy
Flavour: Slightly sweet, tangy, lemony
Our Suggestion: Perfect with fresh watermelon, peaches, mint, honey and lemon. Great to grill for a salad, burger, wrap or as a simple appetizer.
Wine pairing: For reds, try Pinot Noir, Cabernet Sauvignon or if you're into whites, try Sancerre or Pinot Gris and Rose can pair very well too! Also try authentic Cypriot Commandaria or Zivania (if you can get your hands on it).
***Weight vary, but are roughly 230 to 250g.
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Delicious. I wanted to try an authentic Halloumi cheese as most are cow's milk. While the texture was similar, I found this one held together better, formed a nicer crust and the flavour was far superior. Something we did notice is cow's milk Halloumi tends to be 'squeaky' when chewing it (my boys call it squeaky cheese) after it has been grilled and has cooled slightly, this cheese doesn't do that. Beautiful flavour and will definitely buy again.