• Halloumi PDO — The Cheese That Thrives on Heat (225g) - Greek Flavours
  • Halloumi PDO — The Cheese That Thrives on Heat (225g) - Greek Flavours
  • Halloumi PDO — The Cheese That Thrives on Heat (225g) - Greek Flavours
  • Halloumi PDO — The Cheese That Thrives on Heat (225g) - Greek Flavours
1 4

My All Natural

Halloumi PDO — The Cheese That Thrives on Heat (225g)

Halloumi PDO — The Cheese That Thrives on Heat (225g)
$12.56 USD
$12.56 USD
Sale Sold out
Tax included.

100 in stock
  • ❄️PERFECTLY CHILLED DELIVERY Shipped in high-tech cooler boxes to guarantee 2-4°C freshness upon arrival. 🚀Express Shipping: Track your package every step of the way. 🤝Our Promise: Receive it fresh or get a full refund. Order with confidence.

Product Description

21g of protein per 100g. A Mediterranean classic built for the grill.

 

Halloumi PDO is a protected Cypriot cheese with a production history stretching back centuries across the Eastern Mediterranean. Made from a traditional blend of pasteurised cow, goat, and sheep's milk, its defining characteristic is a uniquely high melting point, the result of a specific curd-heating process that gives it a firm, layered texture unlike any other cheese. The PDO certification guarantees that every block is produced according to the original Cypriot method, with no shortcuts.

 

Raw, halloumi is firm and mildly salty, with a clean, milky flavour lifted by the natural sweetness of the milk blend and a subtle note of dried mint. But halloumi is made for heat. Grilled or pan-fried, the outside caramelises to a golden crust while the inside softens without melting, a combination of textures that is genuinely hard to replicate with any other ingredient. The flavour deepens, the saltiness rounds out, and the mint becomes a quiet background note that ties everything together.

 

With 21g of protein per 100g and only 2.6g of carbohydrates, halloumi is one of the most nutritionally efficient cheeses in the Mediterranean pantry. It fits naturally into high-protein, low-carb, and flexitarian eating patterns, and because it uses non-animal rennet, it is suitable for vegetarians.

 

How to use it

  • Grill or pan-fry sliced halloumi until golden and serve with roasted tomatoes, cucumber, and olive oil for a high-protein Mediterranean plate
  • Add to grain bowls or salads as a protein-rich alternative to meat
  • Wrap in flatbread with grilled vegetables and a tahini or yogurt dressing
  • Slice and eat cold with watermelon, fresh mint, and a drizzle of honey, a classic Cypriot pairing that works in any season
  • Use cubed in skewers, baked dishes, or as a protein addition to a mezze spread

Nutritional Components

Halloumi PDO: dense nutrition, clean composition.

Halloumi stands out in the cheese category for its unusually high protein content, 21.1g per 100g, combined with a very low carbohydrate profile. It delivers substantial nutritional value in a small serving, which makes it genuinely useful in structured eating plans rather than just an occasional indulgence.

Why halloumi works nutritionally:

  • High protein density: 21.1g per 100g makes it one of the highest-protein fresh cheeses available, comparable to many cuts of meat or fish per serving
  • Very low in carbohydrates: 2.6g per 100g, all from naturally occurring sugars, suitable for low-carb and flexitarian diets
  • Complete amino acid profile: As a dairy-based protein source, halloumi provides all essential amino acids, supporting muscle maintenance and repair
  • Calcium-rich: Naturally high in calcium, contributing to bone density, a practical benefit for people who limit meat or fish
  • Vegetarian-suitable: Made with non-animal rennet, making it accessible to vegetarians who eat dairy

Nutritional values per 100g:

  • Energy: 1329 kJ / 320 kcal
  • Fat: 25g — of which saturates: 14.5g
  • Carbohydrates: 2.6g — of which sugars: 2.6g
  • Protein: 21.1g
  • Salt: 2.6g

Ingredients: Pasteurised Cypriot milk (blend of cow, goat, and sheep), salt, mint (1%), non-animal rennet. Moisture max 52%, fat in dry matter min 43%.

Halloumi PDO is produced exclusively in Cyprus under a Protected Designation of Origin. The milk blend, production method, and composition are legally defined and independently certified.

Useful Information

Storage guide: keeping halloumi at its best.

Halloumi is a semi-hard cheese with a firm structure, but it is not shelf-stable at room temperature. Consistent refrigeration is the single most important factor in maintaining its texture, flavour, and safety after the seal is broken.

How to store it correctly:

  • Before opening: Keep refrigerated at 1–6°C at all times. Do not store at room temperature, even if the packaging is intact
  • After opening: Transfer any unused portion to an airtight container or wrap tightly in cling film and return immediately to the refrigerator
  • In brine: If your halloumi comes with residual liquid, storing the opened portion submerged in lightly salted water can help maintain moisture and extend freshness by an extra day

Freshness timeline:

  • Unopened: Up to 12 months from production date. Check the best-before date printed on the packaging
  • Opened: Consume within 4 days, stored refrigerated at 1–6°C throughout
  • After cooking: Grilled or pan-fried halloumi is best eaten immediately. Texture deteriorates on reheating

Product details:

  • Format: Vacuum-sealed block, ready to slice or cube
  • Net weight: 225g
  • Origin: Cyprus, PDO (Protected Designation of Origin)
  • Certifications: PDO, production method, and milk composition certified under EU protected designation rules
  • Suitable for: Vegetarians (non-animal rennet)
  • Allergens: Contains milk

Halloumi PDO is one of the few cheeses in the world whose name and production method are protected by EU law. What you receive is the authentic article, not an approximation.

View full details