Description
HISTORY
Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries.
Halloumi or haloumi (/həˈluːmi/) is a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled. This property makes it a popular meat substitute. Rennet is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
NUTRITIONAL FACTS
|
Amount Per
|
| Calories 321 |
| % Daily Value* | |
| Total Fat 25 g | – |
| Saturated fat | – |
| Polyunsaturated fat | |
| Monounsaturated fat | |
| Cholesterol 93 mg | 26% |
| Sodium 1214 mg | – |
| Potassium 100 mg | – |
| Total Carbohydrate 3,57 g | – |
| Dietary fiber 0 g | 0% |
| Sugar 0,1 g | |
| Protein 21,43 g | 44% |
| *Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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