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Where can I get Halloumi Cheese?

M&S in Brixton sells it. But you'll get better stuff at the Mediterranean Supermarket, and it'll probably be cheaper :)
 
may i present halloumi cheese :o

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What do you eat it with? And how do you cook it?
From Wiki:

Industrial halloumi contains more cow's milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.

The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water, and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. It is often garnished with mint to add to the taste.

Fresh sliced halloumiIt is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling (such as in saganaki), as an ingredient in salads, or fried and served with vegetables. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza - a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage
 
I'm sure Nisa have it - they have better choice of cheese than the supermarkets imo. The shop by the church has it too.
 
Go down the other way to towards Streatham to that big Mediterranean food store, on the opposite side of the High road on the turn off to Jefe.

Failing that I'm sure that either the Portuguese deli on Atlantic Rd would stock it, as does the big walkthrough place in the covered market (begins with a J, near to the butcher on the run up to Franco Manca) and Brixton Wholefoods. Both of the latter are likely to be shut by the time you get there mind, whereas that Mediterranean store's open till late.
Of course, if you *really* want good halloumi, you really need to get it from Cyprus.

It helps you if you lots of family there.
 
I agree.

Halloumi is delicious. I can eat a whole halloumi and still want more. I like it raw or fried. Nom.
 
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