Haloumi, a cheese often made with sheep and goat milk, originates from Cyprus and has been eaten in many Middle East countries for thousands of years. This stretchy-salty cheese is often enjoyed as an addition to the Mediterranean and Middle Eastern cuisines.
However, more recently, Haloumi cheese has been making a scene and is becoming a more and more popular ingredient in a variety of dishes. Whether grilled, fried or eaten straight from the packet, haloumi doesn’t melt and manages to stay in shape; and the fresh, satisfying salty taste it lends to dishes is the reason it’s become a mainstay in Australian tables. Also, it’s relatively easy to make!
For all you haloumi cheese lovers out there, try a taste of the artisan cheese making life and learn to make your own delicious batch of haloumi cheese by joining in a class by The Cheese Maker. In class, you’ll produce your own block of Haloumi cheese, and score ideas and recipes that use the cheese, to add to your home entertaining repertoire!
Haloumi Cheese Making Course by The Cheese Maker runs on Sunday, May 27th from 1.00pm to 4.30pm. Find ticket prices and more details about the class in the link below.
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