Haloumi is also called “Saganaki” cheese, which is a Greek word for “little frying pan” – the method in which it is commonly cooked. Made to traditional Greek methods and stored in brine. It is a soft semi-fresh cheese that has a slight yellow colour. It has a high melting temperature, which makes it perfect for grilling on the barbecue or frying in a skillet. Haloumi is best served hot.
Size
Serving Suggestions
Haloumi is best grilled and served with a squeeze of lemon or lime. Other serving suggestions include a sprinkle of paprika, or coating haloumi in sesame seeds. Haloumi is a great addition to salads or roast vegetables. It is also the perfect companion to meats on the barbecue.
Origin
Shelf Life
Where to buy
| Retailers | ACT | NSW | NT | QLD | SA | TAS | VIC | WA |
|---|---|---|---|---|---|---|---|---|
| Foodservice ONLY |  |
|
|
|
|
| Average Qty | Per Serve | Per 100g |
|---|---|---|
| Energy | 544kJ | 1360kJ |
| Protein | 8.0g | 20.1g |
| Fat - Total | 10.6g | 26.4g |
| - Saturated | 7.5g | 18.8g |
| Carbohydrate | <1g | 2.2g |
| Sugars | <1g | 2.2g |
| Sodium | 392mg | 980mg |
| Calcium | 301mg | 753mg |
Haloumi in Brine Recipes
- 0.05
- 4
