Grillable, fryable mediterranean-style Halloumi goat cheese - An excellent substitute for meat.
Traditionally prepared from goat's milk in the Mediterranean, Halloumi is a white, layered cheese - dense, firm in texture, slightly spongy, tangy and salty. With an incredibly high melting point, It's meant to be served hot - seared or grilled.
Shelf life: Virtually indefinite when vac-sealed. Use within 2 weeks of opening.
Ingredients: Grade-A pasteurized goat milk, culture, microbial enzymes.
Seared: Slice up, place into a hot pan or cast iron with olive oil, sear until it's slightly crispy and caramelized, then flip and heat on the other side. Serve with tomatoes and any fresh greens you have on hand!
Grilled saganaki: Slice into thick pieces (about 1/3 in). Pre-heat your grill to medium-high and throw halloumi on a for a couple of minutes per side, grill until it shows golden brown char marks. Serve hot!
Grilled skewers: Add halloumi to some vegetable skewers, grill as usual.
Sandwich: Hot grilled halloumi on fresh crusty sourdough, smeared with pesto and slices of fresh tomato is Bee Tree Jenna's personal favorite! Feel free to experiment & BYO (build your own)
Raw: Try raw halloumi, sliced, with your fave charcuterie or veggies if you feel a little adventurous like you're on Cycladic islands. Simple!