Hal­lou­mi Grill cheese huismerk| 200 grams

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This cheese that is specially made for grilling dishes and comes from Greece and Cyprus. It is a semi-hard whey cheese made from pasteurized milk from cows, sheep and goats. The cheese, which is also known as Challúmi or Halumi, contains 43% fat and has a mild flavour to it.

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This cheese that is specially made for grilling dishes and comes from Greece and Cyprus. It is a semi-hard whey cheese made from pasteurized milk from cows, sheep and goats. The cheese, which is also known as Challúmi or Halumi, contains 43% fat and has a mild flavour to it. The special thing about this cheese is that hints of mint are processed in the cheese The cheese is similar to mozzarella, but is stronger in flavour, because it is cooked in the whey. The cheese is a real national product of these countries and is nowadays enjoyed both inside and outside Greece and Cyprus.

A cheese that does not melt

The Halloumi grill cheese is characterized in particular by the fact that the cheese does not melt. This allows the cheese to be baked or even used on the grill. This cheese, made according to an age-old recipe, is increasingly gaining popularity among vegetarians.

Ingredients: 
Fat 43+, Pasteurized cow, goat and sheep milk, salt, rennet, chopped mint.

Quality:
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Hal­lou­mi Grill cheesemakes it perfectly suitable for sending by post.This is an orginal Hal­lou­mi Grill cheese.

More information
Brand Halloumi
Flavor strength Pithy
Country origin Greece
Nutritional information per 100 grams
fat (gr) 24
Saturated fat (gr) 16
Calories (kcal) 316
Kilojoules (KJ) 1322
Carbohydrates (gr) 2
Protein (gr) 23
Type of milk Cow
Gluten free Yes
Type of rennet Abomasal rennet
Sugar free No
May contain traces of peanuts. Yes
Edible cheese rind No
Lactosevrij No
Pasteurised Yes
Limited shelf life No
Made of Meadow Milk Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day.
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