HALLOUMI
Halloumi is the traditional Cypriot cheese well known worldwide for its unique taste and has been produced on the island for centuries from a mixture of cow, sheep and goats milk soaked in brine. It’s an excellent source of protein, zinc, magnesium, vitamin A, and B vitamins.
Fresh Halloumi has a distinct aroma and a mild milky and creamy flavour. Moderately salty and the dried mint leaves are added to the cheese during dry salting to give the product a ‘minty’ flavour. It is distinguished for its quality and taste and the only kind of cheese, which can be enjoyed in such a variety of ways. Halloumi Cheese can be served fresh as it comes, fried, grilled, and grated on pasta or on a hot dish. It can be also served with a variety of fresh fruits. It is sold vacuum-packed in a little of its own whey to keep it moist. It can be refrigerated, or even frozen, for up to one year. It has a high melting point so it can be fried or grilled without melting. It can also be barbecued, mixed in a salad or an omelette, grated on pasta, and combined with many meats
* Keep refrigerated at 0-6 degrees Celsius.
MATURE HALLOUMI
A blend of cow, goat and sheep milk, rennet (non animal), salt and dry mint.
Halloumi is matured for at least 40 days, and the cheese blocks are usually kept in plastic containers at room temperature immersed in whey brine.
During the maturation period, some perceived changes in texture and flavour take place. A typical textural change is easily detected in the hardness of the product and, in some, the cheese becomes very hard if kept in the whey brine for a prolonged period of time. As a consequence, this results in a reduction of mois- ture content and a concomitant increase of salt content in the product. Mature Halloumi cheese has a salty, characteristic milky flavour, close texture and tough body.
It can be fried, barbecued, grilled, mixed in a salad or an omelette, grated on pasta and used in flaked form to accompany thick textured soups. It is also a great add on a cheese or charcuterie/cheese platter along with seasonal or dry fruits. Try it with honey or fruitty jams!
* Store in a dry, shady place
ANARI (FRESH AND DRY)
Anari is a soft, mild whey cheese, made from cow’s goat or sheep’s milk through the process of the production of halloumi. This cheese is very rich in protein and low on fat, and can therefore be easily digested. Due to its high content of whey proteins, dry Anari is highly nutritious. The consumption of 100g of Anari per day provides the daily requirements of the essential amino acids.
When Anari is salted and air-dried in the sun or in an oven, it achieves a very hard and brittle texture with a mild salty taste.
It can an very excellent addition to any healthy diet as part of breakfast or a snack. Most locals will consume it for breakfast mixed with syrups (usually carob/grape based syrop ) or honey. It may also be used as a filling to sweets and pastry.
When grated it makes a perfect topping for pasta. Shaves of Anari with a sprinkle of dried mint make also a perfect topping for a tomato salad.
* Keep refrigerated at 0-6 degrees Celsius