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.

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