Halloumi is an exquisite Cypriot specialty that keeps its shape when grilled or fried.

The cheese is first and foremost known for its characteristic, spicy flavour of fresh mint. The rind becomes crispy while the inside melts.

It’s well-suited for use in salads, while the true character of the cheese really comes out when it’s heated up. Halloumi is traditionally eaten as part of a mezze dish in Cyprus and is accompanied by small snacks and fresh vegetables.

If you aren’t a great eater of goat and sheep’s milk cheeses, we also have this grilling cheese or grilling cheese with chilli, which is produced in Denmark from pure cow’s milk. The grilling cheese is prepared in the same way as halloumi either grilled or fried.

250 g

Pasteurized milk (mix of cow’s, goat’s, and sheep’s milk), salt, mint and microbial rennet.

Nutrition information per 100 g:
Energy 1320 kJ (316 kcal)
Fat 24 g
–    of which saturates 16 g
Carbohydrate 2,0 g
–    of which sugars 2,0 g
Protein 23 g
Salt 3 g

Recipes with halloumi