New
The product
Halloumi di capra DOP
Version of Halloumi produced exclusively with Cypriot goat's milk
Code:
42141
Country of origin:
Cyprus
Type of Milk:
Goat's milk
Weight:
200 g approx
Minimum order:
1 piece
| Description | Stretched-curd cheese made with 100% Cypriot goat's milk and enriched with dried mint leaves before packaging |
|---|---|
| Appearance | Irregular block of ivory white colour, resembling mozzarella in appearance, but much more compact |
| Taste | Savoury, with a slight acidity, the ircine notes are very delicate |
| Curiosity | The PDO regulations allow the milk to be entirely goat's milk |
| Our selection | Halloumi cheese is a staple of Mediterranean cuisine and therefore could not be missing from our selection: in particular, this product from Achnagal Dairies comes from a short supply chain, from breeding to production, and is made using traditional methods. |
| Suggestions | fried or grilled, it is perfect for filling sandwiches, tramezzini or burgers, accompanied by grilled aubergines and sesame cream for an appetising North African aroma; or with red peppers, paprika and crispy onion; it also goes perfectly with olives, tomatoes, cucumbers and Mediterranean herbs, such as mint; try it in a 'green' kebab, interspersed with vegetables; it becomes a delicious vegetarian alternative |
| Ingredients | Goat's MILK 100 %, rennet (not aniamle), salt, dried mint |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 200 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store in the refrigerator between 0 °C and +6 °C |
| Instructions for use | Once opened, consume within 3 days |
| Country of origin of the primary ingredient | Cyprus |
| Nutrition Declaration | Energy: 1328 kJ / 320 kcal Fat: 24,3 g of which saturates: 14,6 g Carbohydrate: 1,5 g of which sugars: 1,5 g Protein: 23,7 g Salt: 2,3 g Typical value per 100 g |
The producer
Achnagal Dairies - Ammochostos - Cyprus
Why we chose them
Achnagal Dairies was founded in 1977 by Lefteris Eleftheriou, a cheesemaker who returned to Cyprus after studying dairy production abroad. It started
out as a small family business, operating from a small, custom-built facility in the courtyard of the house where Lefteris grew up. The typical Cypriot
cheeses, Halloumi and Kefalotyri, were produced using traditional methods, using milk from sheep and goats raised by the Eleftheriou family.
In 1980, due to the continuous increase in production volumes, the small dairy in Achnagal had to move to a larger facility in Ammohostos, in the
westernmost part of Cyprus, in order to meet the growing market demand. At the same time, the Leftheriou Bros LTD farm was also established,
owned by the Eleftheriou family as well, which manages a herd of 1,700 head of cattle, with the aim of maintaining a short supply chain and being
able to rely on high-quality, clean and safe milk for the needs of the Achnagal Dairy.
Today, the company is managed by the second generation, Aggellos (Angelo) Eleftheriou, son of Lefteris, with the aim of promoting Cypriot cheese-
making traditions, particularly Halloumi, in other countries.
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