Olympus

Award-winning Olympus Halloumi cheese is a mild, delicious, firm cheese, that holds its shape well when grilled and yet remains ‘squeaky’ soft on the inside.

We make our signature Halloumi to a traditional Cypriot method.

From pasteurised fresh cow’s milk, we create curds and whey using non-animal rennet and starter culture. The curd is drained and the whey put aside for making Olympus Ricotta.

We press the curd into a cheese mould and then hand cut it into rectangular portions and heat it. lt’s then hand-sprinkled with mint, folded by hand and placed in a light brine for 24 hours before packaging in either brine or small vacuum-packed portions.

Shop Halloumi here.

Serving Suggestions

Olympus Halloumi is a lower salt product that is ready to serve and ideal for salads. Alternatively, slice it into 5mm slices and pan fry in a non-stick pan or grill until it’s golden-brown. Serve immediately with salad or vegetables.

Why not enjoy Olympus Halloumi the Cypriot way by cubing it and mixing it with fresh watermelon in summer?

Halloumi is a very versatile cheese, mainly because it does not melt and is ideal for breakfasts and barbecues.

Ingredients

Olympus Halloumi contains pasteurised cows milk, starter culture, non-animal rennet, salt and mint.

Storing Halloumi Cheese

Olympus Halloumi cheese contains no preservatives. Halloumi sold in brine has a shelf life of up to 12 months, if stored below 3degC.

Vacuum-packed Olympus Halloumi portions have a shelf life of approximately nine months, should be consumed within three days of opening and must be stored below 3degC.

Olympus Halloumi is available in

200g

Bulk sizes available on request