Hellim cheese, or Halloumi, is the most unique of Cypriot delicacies. Traditionally prepared from a mixture of goat and sheep milk, these days cow’s milk is also used. With a texture similar to mozzarella, it has a robust and deeply savory flavor.
Unlike other types of cheeses, Hellim cheese has a high melting point and can be easily fried or grilled without losing its shape.
How to cook:
Hellim cheese should not be eaten plain. It should be warmed, grilled, or pan-fried to bring out its flavor. Cooking the Hellim removes some of its saltiness and imbues it with a creamy texture.
|Size||13cm x 8.5cm x 3.5cm|
|Ingredient||Milk, salt, rennet|
|Country Of Origin||Cyprus|
|Usage||Watermelon summer salad: A divine marriage of sweet and savory, this is a delightfully refreshing salad commonly served during the warmer months in Cyprus. It consists of bulgur wheat, greens, tomatoes, olive oil, lemon zest/juice, cubes of watermelon and pan-fried slices of halloumi cheese.
Accompaniment with cold beer: Grill or pan fry slices of halloumi cheese with olive oil, and garnish with black pepper and red pepper flakes.
|Storage Instructions||Keep refrigerated|
|Shipping temperature||【 Cold 】 »SHIPPING AND DELIVERY|