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The product
Halloumi DOP - Red Villages
Traditional halloumi, made only with mixed sheep's and goat's milk, and mint lea
Code:
42140
Country of origin:
Cyprus
Type of Milk:
Sheep's milk, Goat's milk
Weight:
250 g approx
Minimum order:
1 piece
| Description | Stretched-curd cheese made from mixed sheep's and goat's milk, 100% Cypriot origin, with mint leaves |
|---|---|
| Appearance | Irregularly shaped, with the classic fold, it has a slightly orange colour due to the cooking of the curd, which tends to caramelise the mixture; the texture is firm and slightly spongy |
| Taste | Intense, savoury, with pronounced aromas of milk and whey, mint and animal notes |
| Maturing | Not expected |
| Curiosity | This is traditional Halloumi, which was produced in the mountainous inland areas of Cyprus, exclusively by women in their home kitchens, and then preserved wrapped in mint; extremely rare to find in Central Europe |
| 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 | Cut into thick slices and sear on a griddle; a delicious crust forms, and the centre becomes soft, but without melting |
| Ingredients | Sheep and goat's MILK, rennet (non-animal), salt, dried mint |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 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: 1407 kJ / 339 kcal Fat: 26,6 g of which saturates: 15,8 g Carbohydrate: 2,3 g of which sugars: 2,3 g Protein: 22,5 g Salt: 2,6 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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