Haloumi is also called “Saganaki” cheese, which is a Greek word for “little frying pan” – the method in which it is commonly cooked. It is a soft semi-fresh cheese that has a slight yellow colour. La Casa Del Formaggio’s Haloumi is much lower in salt than the more traditional Haloumi products. It has a high melting temperature, which makes it perfect for grilling on the barbecue or frying in a skillet. Haloumi is best served hot.
"My favourite is Haloumi. I love it on vego kebabs and crumbed and fried. Crispy on the outside and creamy and soft and salty on the inside. It's so versatile and delicious!"
Haloumi is best grilled and served with a squeeze of lemon or lime. Also after grilling can be cubed and tossed through a salad. Other serving suggestions include a sprinkle of paprika, or coating haloumi in sesame seeds. Haloumi is a great addition to salads or roast vegetables. It is also the perfect companion to meats on the barbecue.