Halloumi cheese - hellim

Halloumi, haloumi or hellim all points the same direction. Cyprus style semi-hard unripened cheese. Sometimes made with mixture of goat's and sheeps'milk and sometimes made with Cow's milk. It doesnt easily melt that's why it is great to grill or fry. 

Apparently this cheese is originated around medievel byzantine time. A recipe found called "halum" and designed around 14th century Egypt. Listed in a cookbook called Kanz al-fawa'id f' Tanw' al-Mawa'id.

Italians who used to visit Cyprus back in the old days carried the description and the samples of them from 16th century on. 

The village life in Cyprous made the halloumi an indispensable source of protein and Cypriot signature food item among the farmers. 

It has got the white colour and very distinguishable texture which is layerred. It has got a strong body and salty flavour. Herbs accompanies well are mint, basil, thyme, parsley, dill... There are also varieties with mint surrounding the cheese.

Cypriots enjoy eating halloumi cheese with a juicy watermelon when the weather is hot. It is also frequently consumed during breakfast or next to a light dish.


Ingredients:
Pasteurised 100% Cow's Milk, Salt, Non animal renet

Keep refrigerated +3C
Produced and packed in UK

Allergen Info:
This product contains milk


NUTRITION INFORMATION per 100g

 Energy......................315kcal

Protein.....................22.0g 

Carbohydrate..........0.8g 

Fat............................24.6g

Saturates.................17.0g

Fibre.........................0.1g

Sodium.....................1.2g

Salt Equivalent..........3g