Cheese - Cyprian Halloumi

DESCRIPTION

Famous for its semi-hard yet rubbery texture, this is one of the only cheese of the world that can be grilled due to a high melting point.  Give it the same charred, cross-hatch marks that you see on your favorite steak!  Known as Helim on the Turkish side of the island, it is popular in guilty pleasure dishes that involve frying such as saganaki.  Or liven up your next salad by adding some diced halloumi!  To read more about this cheese click here!

ORIGIN

Cypress

MILK TYPE

Sheep, Goat & Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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SUBSTITUTES

This is a very difficult cheese to substitute for due to its unique properties.  If you are looking for a raw, salty cheese to add to a salad any classic sheep's milk feta will do.  If you're looking to fry up some cheese, provolone is your closest options.  However its melting points is much lower so don't try these on a grill, just coat and fry like you would mozzarella sticks.

PRODUCT DETAILS

Dimensions (H x W x L) /products/cheese-provolone-aged; x x inches

Item Weight lbs

UPC

Ingredients Pasteurized goat, pasteurized sheep milk, salt, rennet