Author Topic: Cyprus Halloumi Cheese  (Read 132 times)

Offline Defkalionas

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Cyprus Halloumi Cheese
« on: October 20, 2017, 01:33:54 AM »
Halloumi Cheese

Offline Defkalionas

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Re: Cyprus Halloumi Cheese
« Reply #1 on: December 01, 2017, 03:41:47 AM »
Made 2 new batches of Halloumi.
The first photo is goat-sheep milk.
The second only sheep's milk.
I must say the taste and smell is fantastic on both although the mixed milk tastes a bit better.
Put the sheep milk ones in brine so that i can get them mature and preserve them for a year or so..

Offline Col68

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Re: Cyprus Halloumi Cheese
« Reply #2 on: December 01, 2017, 11:22:48 AM »
Hello Defkalionas, what a beautiful cheese, thank you for your sharing. I am Turkish and I also do Halloumi. Cyprus the country Halloumi number 1.
A cheese for your beautiful sharing, the recipe would be welcome too :) thank you and very good continuations
Let us take care of nature and nature will take care of us

Offline Gürkan Yeniçeri

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Re: Cyprus Halloumi Cheese
« Reply #3 on: December 03, 2017, 09:58:30 PM »
Nice looking cheeses Defkalionas. I studied UNI in Cyprus and had a chance to visit goat farmers there and seen halloumi making and bought a large pack for consumption too.

You don't seem to need it but there was a recipe comparison entry here for halloumi (searched but couldn't find it). Have you looked at that.

Col68 - Merhaba

Edit: Found it here http://cheeseforum.org/forum/index.php/topic,2912.0.html