HALLOUMI CHEESE MANUFACTURING

HALLOUMI CHEESE MANUFACTURING

Use a good quality full cream milk for halloumi.

Halloumi is a semi-hard chewy, white cheese. It has a mild salty flavour. A firm texture ideal for cooking. 
 
Halloumi is a double cooked cheese and need no culture, only rennet to coagulate the curds. Halloumi is dry salted, herbs can be added, e.g.  Mint. Vacuum pack and store in the refrigerator.

You will need the following for Halloumi production:

Maxiren Liquid Rennet - available in 1 L / 5 L / 20 L containers

Calcium Chloride - available in 5 KG containers / 25 KG bags

Non-Iodised Salt

For more information contact Millicent at millicent@dynamiko.co.za

Disposable cheese cloths


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