We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Maroullas Cypriot Halloumi 100% Goat's Milk
This salty halloumi has a distinctive layered texture, similar to mozzarella. It is a great cheese for frying or grilling or it adds a delicious mild saltiness and texture to any salad. Cypriots like eating plain or grilled halloumi with watermelon, torn mint and sesame seed bread in the summer months for the ultimate sweet and salty rehydrating snack. Good quality, authentic Cypriot halloumi is hard but Maroullas is a small-scale, traditional dairy that produces all its cheeses entirely by hand in small batches in Limassol. The cheesemakers only use goat's milk for their halloumi, which gives it a high melting point, a wonderfully soft and layered texture and a delicious rich and nutty flavour.
As low as
£9.60
Net content: 300g
Packaging: Vacuum pack
Suitable for Vegetarians
Ingredients: 100% Goats Milk, Salt, Vegetarian Rennet, Mint
Allergens: Milk
Packaging: Vacuum pack
Suitable for Vegetarians
Ingredients: 100% Goats Milk, Salt, Vegetarian Rennet, Mint
Allergens: Milk
| Typical Values | Per 100g |
|---|---|
| Energy | 1166kJ/ 280kcal |
| Fat | 19.5g |
| of which Saturates | 12.9g |
| Carbohydrate | 1.5g |
| of which Sugars | 1.2g |
| Protein | 3.41g |
| Salt | 3.41g |
As halloumi is preserved by salt and no additives it is important to reduce the salt before using it. To do this, open the pack and unfold the halloumi into two pieces. Soak it in a bowl of tepid water for 10 minutes. After this it can be wrapped in cling film and used within a day.
Halloumi doesn't need to be cooked, it can be sliced and used cold. A favourite in Cyprus is serving cubes of halloumi with watermelon as a salad.
Another lesser-known method of preparing halloumi is boiling. Place the halloumi in boiling water for about 4-5 minutes until it has melted through and serve. It is best accompanied by something sweet, such as roasted cherry tomatoes. You can also add fresh mint or basil to the boiling water to flavour the halloumi.
But if you are after that irresistable melted crust, it can be pan fried, grilled or baked until golden brown on the outside and melted on the inside.
Maroullas, Limassol, Cyprus
Maroulla dairy is a family business which was founded in 1975 by Maroulla Loizou to produce traditional halloumi cheese the Cypriot way. Since then they have stuck to traditional recipes while many other producers have industrialised and reduced the quality of their halloumi. Maroulla's dairy use goat's milk, for the most authentic Cypriot halloumi.
