Alambra Halloumi 250g

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Halloumi Cheese

Alambra Halloumi 250g is a traditional Cypriot cheese made from a blend of pasteurised cow's, sheep's and goat's milk. With its distinctive salty flavour, firm texture and characteristic squeak, this authentic PDO (Protected Designation of Origin) halloumi is a wonderfully versatile cheese that's particularly delicious when grilled, fried or cooked on the barbecue.

Produced in Cyprus using traditional methods, Alambra Halloumi has a creamy yet firm texture and a delicate hint of mint. The cheese is preserved in brine, which contributes to its savoury flavour and helps maintain its characteristic consistency. Unlike many other cheeses, halloumi has a high melting point, allowing it to develop a beautifully golden crust when cooked while retaining its shape and satisfying bite.

Whether you're preparing a Mediterranean-inspired salad, filling a toasted flatbread or looking for a delicious alternative to meat in a burger, halloumi is an ingredient that works across countless recipes. Its salty, savoury flavour pairs particularly well with fresh herbs, lemon, honey, roasted vegetables and sweet ingredients such as watermelon or figs.

Key Features:

• Halloumi Cheese 250g.
• Traditional Cypriot halloumi with Protected Designation of Origin (PDO) status.
• Made from pasteurised cow's, sheep's and goat's milk.
• Firm, semi-hard texture with a characteristic squeaky bite.
• Distinctive salty, savoury flavour with a subtle hint of mint.
• Preserved in brine for its traditional flavour and texture.
• High melting point makes it ideal for grilling, frying and barbecuing.
• Develops a golden crust while retaining its shape during cooking.
• Made using microbial rennet and suitable for vegetarians.
• Ideal for salads, burgers, wraps, skewers and Mediterranean-inspired dishes.

Recipe Inspiration:

• Grilled Halloumi with Hot Honey and Lemon: Slice Alambra Halloumi into thick pieces and cook in a hot frying pan until golden on both sides. Drizzle with hot honey, add a squeeze of fresh lemon juice and finish with chopped mint. Serve as a starter with warm flatbreads.
• Mediterranean Halloumi and Couscous Salad: Toss fluffy couscous with roasted peppers, cherry tomatoes, cucumber, fresh parsley and a lemon and olive oil. Top with golden slices of pan-fried halloumi and finish with toasted pine nuts for a colourful lunch.
• Halloumi and Roasted Pepper Flatbreads: Fill warm flatbreads with grilled halloumi, roasted red peppers, hummus and rocket. Add a spoonful of tzatziki or a drizzle of chilli sauce for a satisfying Mediterranean-inspired lunch.
• Halloumi and Watermelon Salad: Combine cubes of chilled watermelon with cucumber, fresh mint, rocket and lightly grilled halloumi. Dress with extra virgin olive oil, lime juice and a little freshly cracked black pepper for a refreshing combination of sweet, salty and savoury flavours.

What does PDO mean on Alambra Halloumi?

PDO stands for Protected Designation of Origin, a certification that recognises products made in a specific geographical area using established production methods. Halloumi PDO must be produced in Cyprus and meet defined specifications relating to its ingredients and production. This designation helps protect the traditional identity and authenticity of Cypriot halloumi.

Why doesn't halloumi melt when you fry or grill it?

Halloumi has a distinctive protein structure created through its traditional production process, which includes heating the cheese curds. This gives it a higher melting point than many other cheeses, allowing it to retain its shape when exposed to heat. As a result, halloumi can be fried or grilled until golden on the outside while remaining firm and slightly springy inside.

How do you cook halloumi so it's golden and crispy?

For the best results, slice the halloumi into pieces approximately 1cm thick and pat them dry with kitchen paper. Heat a non-stick frying pan over a medium-high heat, adding a little oil if needed, then cook for around 2–3 minutes on each side until golden. Avoid moving the slices too frequently, as allowing them to develop a crust creates a better texture. Serve immediately while the halloumi is warm and tender.

Ingredients:

Pasteurised cow, sheep and goat's MILK, salt, microbial rennet, mint.

Allergens highlighted in BOLD. 

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.