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  • Madison

Cheese of the Week: Kynthos Halloumi

Imagine white sand beaches and crystal clear turquoise waters, the beautiful energy of Cyprus. A warm bite of Kynthos Halloumi feels just like that! Halloumi is a great blank slate of sorts to create endless, easy dishes all year round. It can be grated, fried, grilled, baked, sautéed, or simply eaten raw.

This fresh, un-ripened frying cheese is similar to a clean, light mozzarella. Halloumi has been increasingly eaten all over the world since its creation in Cyprus. It is widely recognized throughout the Mediterranean as the crowning cheese jewel of Cyprus cuisine as well as in Turkey and Greece.


Halloumi is typically produced with different mixes of milk types. However, Kynthos makes it simple to choose theirs by including an amazing combination of cow, sheep, and goat milk. The result is a subtle yet complex taste well suited to stand on its own as equally well as it does when paired with other ingredients!

What could possibly make Kynthos Halloumi any better? Well it's the perfect cheese to throw on the grill to really wow your guests! It has a very high melting point due to naturally low acid content, therefore it softens significantly when heated but does not melt.

Oh I can just taste it now... A savory Halloumi skewer with a delicious zesty marinade, crisped until a perfect golden brown. Absolutely mouth-watering, and an amazing vegetarian alternative for summer barbecues!


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