Stavropol, Dovatorcev st., 36
+7 (962) 447-40-70
Russian Halloumi
TS 10.51.40-085-00437062
Ingredients: standardized cow milk, milk-clotting enzyme of animal origin, salt, preservative agent (nisin).
Nutritional value (per 100 g): fat 26 g, protein 21 g, carbohydrates 2 g.
Energy value– 326 kcal/13651 kJ.
Fat in dry matter — 50%.
Shelf life – 60 days at a temperature of 0–6 °С and relative humidity 80–85 %.

“Russian Halloumi” is an alternative of popular Halloumi cheese which is a Cypriot semi-hard, unripened, brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk. This cheese can be easily fried or grilled because it has a high melting point which is a result of the preparation without an acid or acid-producing bacterium.
We use cow milk for “Russian Halloumi” production. And we use only rennet and no acid-producing bacteria for coagulation of milk according to traditional recipe.
We recommend serving “Russian Halloumi” like traditional Halloumi cheese.
This firm, slightly springy white cheese has a strong, salty flavour. Cooking “Russian Halloumi” removes all its saltiness and empowers it with a creamy texture.
Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of Cyprus Meze and often it is offered as an accompaniment with cold beer. Sweet white wine is good choice, too. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad. Try it with tomatoes and meat for dinner or serve to breakfast with bread, honey, jams and sesame.
Halloumi is traditional cheese in Cyprus and nearest countries (Egypt, the Levant, Greece, and Turkey). But, significantly, it is becoming more and more popular all over the world.
Follow world cheese traditions and trends! Enjoy “Russian Halloumi”!