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Halloumi cheese made with pasteurized cow, goat and sheep milk. Its main characteristic is that it does not melt, but with the heat it hardens. This makes it the ideal cheese for frying or for grilling. The cheese is kneaded with mint that preserves it from the appearance of fungi. Although it originates from Cyprus it can be found in Greece and throughout the Near East. Although its main characteristic is its use to the plate or fried it is also very used consuming it directly or in salads. Its flavor is lactic and salty. You can buy this cheese in portions of 250 grams.
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|Milk||Cow, sheep y goat.|
|Kind of milk||Pasteurized|
Its capacity to withstand the heat allows it to cook the halloumi in a frying pan producing a crunchy crust that is very appetizing, remaining soft inside but never melted and acquiring its best flavor. The Halloumi allows you to fry it directly to make it floured or breaded / packed. You can also be part of a barbecue accompanied by a salad as if it were a meat, much used in this way in vegetarian diets to provide different proteins and flavors.
The halloumi can also be consumed fresh at room temperature in cheese platters, appetizers and sandwiches and even grated on a fresh pasta.
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