Available in 190 gram blocks.
The success of our cows milk haloumi has caught us by surprise. It is not an easy cheese to make as it requires cooking the cheese, after a light pressing, in very hot whey for an hour. This increases its melting point making it ideal for grilling or frying. The squeaky texture is always a pleasant surprise and the crispy crust, after frying, adds a whole new salty-creamy-toasty taste sensation. Great in salads, with roast vegetables or on a cheese platter (served hot).