Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture. Aphrodite Haloumi is a cooked stretched curd cheese made using traditional methods and is made from a mixture of goat's and sheep's milk. Selected by Will Studd, the cheese has a mellow, salty and tangy flavour while the texture is springy. After grilling the cheese, it forms a brown crust due to high fat sheep's milk and elastic texture due to goat's milk. Since the cheese has a high melting point, it retains its shape and flavour after cooking.

No ratings yet

Get the App. It's Free

Start discovering new cheese and sharing your
reviews with people from all around the world.

Download on the App StoreGet it on Google Play