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Halloumi is a Cypriot firm, brined, slightly springy white cheese. 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 Halloumi removes all its saltiness and empowers it with a creamy texture. Since the cheese has a high melting point, it can be easily fried or grilled. Its unusualness lies in the preparation of the cheese where no acid or acid-producing bacterium is required. Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many a times it is offered as an accompaniment with cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad.
Total Fat (gms)11
Total Carbohydrate (gms)11
No Added Sugar
Cheese is the most flavourful when eaten at room temperature. If you are hosting a party with cherry and cheese, you know now how to serve it. In France, cheese is served as a dessert with wine.