Halloumi cheese originated in Cyprus in the Medieval Byzantine period (AD 395 – 1191) and has subsequently become extremely popular in the countries around the Mediterranean Sea. It is a semi-soft, curd like, unripened cheese, with a mild but quite salty flavour, and it has a high melting point so that it can be easily grilled or fried until brown without melting. This resistance to melting comes from heating the fresh curd before it is shaped and placed in brine.

Traditional Halloumi is semicircular in shape, folded in two, about the size of a large wallet, and originally made from sheep and goat milk; however, our Halloom is produced from 100% Canadian cow’s milk, as it is more readily available.

When crisped over an open flame (or a grille), Halloumi becomes beautifully and pleasantly crisp and savoury on the outside, while sensually melted on the inside and is incomparable to any other food experience.