Haloumi is also called Saganaki cheese, which is a Greek word for little frying pan the method in which it is commonly cooked. Made to traditional Greek methods and stored in brine. It is a soft semi-fresh cheese that has a slight yellow colour. It has a high melting temperature, which makes it perfect for grilling on the barbecue or frying in a skillet. Haloumi is best served hot.
Haloumi is also called Saganaki cheese, which is a Greek word for little frying pan the method in which it is commonly cooked. Made to traditional Greek methods and stored in brine. It is a soft semi-fresh cheese that has a slight yellow colour. It has a high melting temperature, which makes it perfect for grilling on the barbecue or frying in a skillet. Haloumi is best served hot.
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Haloumi is also called Saganaki cheese, which is a Greek word for little frying pan the method in which it is commonly cooked. Made to traditional Greek methods and stored in brine. It is a soft semi-fresh cheese that has a slight yellow colour. It has a high melting temperature, which makes it perfect for grilling on the barbecue or frying in a skillet. Haloumi is best served hot.
Haloumi is also called Saganaki cheese, which is a Greek word for little frying pan the method in which it is commonly cooked. Made to traditional Greek methods and stored in brine. It is a soft semi-fresh cheese that has a slight yellow colour. It has a high melting temperature, which makes it perfect for grilling on the barbecue or frying in a skillet. Haloumi is best served hot.
Last updated at 14/11/2024 19:56:16
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La Casa Del Formaggio Burrata
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| Dimensions | 120 x 100 x 50mm |
Updated about 10 hours ago
| Dimensions | 120 x 100 x 50mm |
