This haloumi is a little different, traditionally a rubbery, maleable cheese, this haloumi bucks the trend and is very rigid and pocked with holes, which gives it, its volcanic name. High in salinity, the haloumi almost crumbles when shallow fried. To reduce the saltiness simply bath in a water bath for 10-20 mins prior to cooking. Great served in salads, a vegetable medley or with avo on toast for brunch.
Mahoe Farmhouse cheeses have been made by the Rosevear family since 1986. Situated a short distance outside Kerikeri in the far north of New Zealand's North Island, the milk for their beautiful cheeses is gleaned from their own small cattle herd on site. The cheese is then hand made by the family at their on site dairy, where they produce some of the best examples of New Zealand artisan cheese.
Comes in approx 200g blocks.
Delivery should take place within 1-3 business days. Orders are dispatched chilled and should be put in fridge on delivery.