Halloum is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloum removes all its saltiness and empowers it with a creamy texture. Mediterranean dairy use its won recipe to make a delicious Halloom that has it own taste in the region.
Halloum is moderately high in fat and a good source of protein. It’s rich in calcium and is also a source of zinc, magnesium, vitamin A, and B vitamins
PASTEURIZED MILK, SALT, CALCIUM CHLORIDE, MICROBIAL ENZYME, BACTERIAL CULTURE. -------------
PASTEURISÉ, SEL, CALCIUM CHLORIDE, ENZYME Meilleur Avant
MICROBE, CULTURE BACTÉRIENNES.