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- Microbial Rennet
- Age: Fresh
- Sheep Milk
Records date it all the way back to Cyprus circa 300 A.D., but Halloumi has earned a modern reputation as the ultimate grilling cheese. The sheep’s milk for this cheese goes through two rounds of curd cooking to give it a spongy, meaty texture. It retains its shape, even when cooked at high temperatures, and develops a golden crust when seared. Mild, briny, and herbal, Halloumi is best enjoyed with snacks from its Mediterranean homeland. Sear it on a griddle, and serve it with Mt. Vikos Kalamata Spread and some Rip Rap Bakery Sea Salt Crackers.
- Halloumi is made throughout the Mediterranean—particularly in Cyprus, where records date its production and consumption to 300 A.D. during the Byzantine Empire.
- Traditionally it consisted of an even mix of cow’s, sheep’s, and goat’s milk, but modern Halloumi is often about 80 percent cow’s milk due to limited availability of other milks—the hot climate of its native region impacts how much milk the animals produce.
- Murray’s is proud to sell a 100% sheep’s milk Halloumi.
- It gets its spongy, meaty texture through two rounds of curd cooking, once before it’s packaged in its brine and once after.
- Halloumi is a brined cheese with no rind.
- Fresh mint is added to the cheese to give it a very subtle herbal flavor Halloumi is known for its unique ability to keep its shape even at high temperatures, making it a perfect searing or grilling cheese.
- Try it with fresh vegetables and a squeeze of lemon for a Cypriot specialty or add it to a grilled kebab for some extra flavor.