Halloumi is a mild, white Cypriot cheese. A semi-hard chewy, white cheese originating from Cyrus and made from cow's, goat's or sheep's milk, or a combination of the three types of milk. Its texture is described as squeaky, has a high melting point and can easily be fried of grilled.
Culture:
No culture needed for the production of Halloumi
Maxiren Liquid Rennet or Microclerici Microbial Rennet Powder is used to curdle the milk.
Other products:
Calcium Chloride
Non Iodised Salt
Liquid Rennet available in 1 L / 5 L / 20 L containers
Microclerici Microbial Powder Rennet available in 500 gr tubs
Calcium Chloride available in 5 kg | 25 kg bags
Non-Iodised Salt - 25 kg bags
Dosage:
Liquid Rennet - 6 ml per 100 L of milk
Clerici Microbial Powder - 2 gr per 100 L of milk
Calcium Chloride 10 gr per 100 L of milk (dissolve in 50 ml cooled boiled water)
After manufacturing, the cheese may be sprinkled with salt and herbs, mint being very popular. Halloumi may be packaged either in a brine solution or may be vacuum packed.
All products available from Dynamiko Food Ingredients
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