Halloumi Switzerland buttery and tangy notes of

buttery and tangy notes of the interior

Massive cylinders of fresh cow’s milk curds from Montgomery Farm in Somerset

these peppers are hand-picked

‘blåmuslinger’ (blue mussels) grow slow to acquire a particularly fine taste and texture

it is not that spicy but you would get a kick after taste it

Halloumi Switzerland buttery and tangy notes ofThis traditional Grecian meze favorite has been dubbed 'The Grilling Cheese' for its unique ability to resist melting at high temps. Halloumi's springy, meaty texture is achieved by two rounds of curd cooking, once before and once after packaging. Made with a combination of sheep and goat milk, it's flavor is lightly salty and satisfyingly rich.