Halloumi Cheese 250 g
Halloumi is a cheese made for high temperatures: for frying, grilling, with vegetables, and for quick dinners. When heated, it browns nicely and remains springy and juicy inside — without melting into a puddle. It's a great choice when you want to make a simple, Mediterranean-style platter for sharing.
Taste and Texture
Dry, distinct, and slightly salty, with characteristic elasticity. When fried, it has a golden crust and a pleasant, milky finish. Its flavor pairs well with both vegetables and herbs, as well as subtly sweet additions (e.g., honey, fruits).
Origin and Ingredients
Origin/region: Peloponnese, Greece.
Ingredients: goat and sheep milk, salt, lactic acid bacteria cultures, rennet [to be confirmed on the label].
Allergens
Milk.
Culinary Applications
- for frying: halloumi slices fried until golden brown
- for grilling: quick grilling as an accompaniment to salads and vegetables
- for salads: warm cheese as a topping (e.g., arugula, tomato, cucumber)
- for pita and wraps: with vegetables and yogurt sauce
- for oven-roasted vegetables: serve alongside as a protein addition
- sweet and savory: with honey or fruits (if you enjoy such combinations)
Pairing Suggestions
Best with tomatoes, cucumber, arugula, extra virgin olive oil, and herbs (oregano, thyme). When warm, it pairs well with grilled zucchini and bell peppers. For contrast, add a touch of honey or lemon.
Key Benefits
- ideal for high temperatures → browns, remains springy
- goat and sheep milk → distinct, dry character
- quick meal in minutes → pan or grill and it's ready
- versatile → salads, pitas, vegetables, snacks
- looks good on a plate → great for dinners and gatherings
- origin: Peloponnese → Greek, traditional region
Specification
| Producer / brand |
|
| Origin / region |
Peloponnese, Greece |
| Type |
semi-hard cheese for frying and grilling (Halloumi) |
| Milk |
goat and sheep |
| Taste |
dry, distinct, slightly salty |
| Ingredients |
goat and sheep milk, salt, lactic acid bacteria cultures, rennet |
| Allergens |
milk |
| Weight |
250 g |
| Storage |
according to information on the packaging |
| Best before date |
according to information on the packaging |
| Certificates / production method |
|
How to Prepare (Simple and Homemade)
- cut into slices about 1 cm thick
- heat a frying pan (preferably a grill pan) and fry without breading for 1–2 minutes per side, until browned
- serve immediately, hot
- add lemon, olive oil, and herbs, or a touch of honey if you like contrast
FAQ
1) Will halloumi melt?
Halloumi is a grilling/frying cheese — it typically retains its shape and elasticity, browning on the outside.
2) Does it need to be breaded?
No. It is most often fried without breading, briefly on a well-heated pan.
3) Is it salty?
Halloumi has a dry, slightly salty profile. If you prefer a milder taste, serve it with vegetables and lemon.
4) How to store after opening?
According to the information on the packaging; preferably in the refrigerator, tightly sealed.
5) What does it pair best with?
With grilled dishes, salads, and pita — as a quick, warm addition.
Who will love it?
- for people who enjoy quick pan-fried and grilled dishes
- for fans of Mediterranean cuisine: vegetables, olive oil, herbs
- for those who want a cheese that browns and holds its shape
Pairs well with
- extra virgin olive oil
- olives (green or Kalamata)
- oregano and Greek herbs
- honey (for sweet and savory)
- lemon and fresh vegetables
halloumi cheese 250g, halloumi for grilling, halloumi for frying, Greek frying cheese, goat sheep cheese, halloumi for salads, halloumi for pita, Mediterranean cheese, halloumi from Greece, Greek deli cheese
