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The Greek Talagani cheese is often compared to the Cypriot halloumi, but the talagani has a superior, soft texture and richer and creamy flavor which is offset by a delicate saltiness and subtle tones of mint. The flavor can be further improved by marinating it in olive oil and herbs before cooking. Ideal grilled or fried as saganaki.
Ingredients: Pasteurized cow's milk (80%) and goat's milk (20%), salt, rennet, mint.
Nutritional Values (per 100g): Energy 1314kJ/317 kcal - Fat 26g - from which saturated 19g -Carbohydrates 2.7g - from which sugars 1.7g - Proteins 18g - Salt 2.5g
Quantity : from 600g to 800g