Bevelini’s Halloumi

With a long history dating back to the Medieval Byzantine era, Halloumi is the country’s most famous export. The cheese is traditionally made with a blend of goat’s milk and sheep’s milk. White in colour, it has a texture similar to Mozzarella and a distinctive, salty flavour. Halloumi is predominately used for cooking in the UK, as its high melting point allows it to be heated until brown, without loosing solidity. Good for frying, it’s also enjoyed with watermelon and as Halloumi and lountza - a combination of Halloumi cheese and either a slice of smoked pork, or a soft lamb sausage. Popularity has recently spread to the USA, with imports of the cheese increasing 37% in the first quarter of 2009 (partly because of a successful two-year EU campaign.) The product is the perfect
addition to any Mediterranean table. For more information on the company’s wide range of Mediterranean products contact Bevelynn T: 020 8805 8558 E: main@bevelynn.co.uk W: www.bevelynn.co.uk