Fabulous
taste.
A Greek
classic.

Klassikos is our line of traditional Greek-style brined cheeses produced with modern equipment using authentic techniques.

Perfectly smooth
and creamy
taste

Only premium grade milk and authentic techniques can create high-quality halloumi: the unmatched taste of the cheese demonstrates it best.

Ideal cheese texture

Our halloumi is made up of thin elastic layers, just like real quality halloumi should be.

A bit of sourness

A slightly sour taste brings a pleasant freshness.

Sea salt

Our halloumi has a minimum content of salt (no more than 3.2%), so it is not only tasty, but also healthy.

Apple mint

Fresh mint notes enhance the sensation of freshness.
01/03
A bit
of sourness
Sea
salt
Apple
mint

How to fry halloumi cheese

Before frying, cut halloumi into slices, about 1 cm thick. For frying halloumi, it is best to use a grill pan, which will make beautiful marks on the cheese. Add at least 2 tablespoons of olive oil. Put the pan on the stove. When heated, arrange the halloumi pieces on it. After 2 minutes, flip the cheese. Let it fry for about the same amount of time. Halloumi cheese can be also enjoyed outdoors, grilled over an open fire, on a barbecue. Just put the pieces of cheese on the barbecue grill and keep them over the coals until a golden crust forms. Grilled halloumi cheese is served immediately, before it has cooled.

Q&A

What’s in this halloumi cheese?
What’s the shelf life of this halloumi?
What goes well with halloumi cheese?

What’s in this halloumi cheese?

Klassikos natural halloumi cheese contains only milk, starter cultures, enzymes, salt, and apple mint.

What’s the shelf life of this halloumi?

We recommend storing halloumi for up to 60 days.

What goes well with halloumi cheese?

Halloumi is great in a fresh vegetable salad, paired with meat dishes or fruits.
01/03

Product Catalog

You can download the current version of our
catalog in PDF format using the special button below
Download catalog
English
PDF-file, 9.7 Mb
Русский
PDF-file, 7.0 Mb
日本語
PDF-file, 28.4 Mb
Feedback
We use cookies to improve the services we provide. By continuing to browse the site, you agree to the terms of use of cookies.