An irresistibly moreish organic halloumi, made with fresh sheep and cow’s milk at High Weald Dairy in Sussex.
An irresistibly moreish organic halloumi, made with a mix of fresh sheep and cow’s milk at High Weald Dairy in Sussex. Firm and squeaky to the bite if eaten raw, when it’s dry-fried or grilled, this cheese transforms into a marshmallow-like texture with a crisp outside. It works beautifully with roasted veg on a bed of couscous or threaded on a kebab with courgettes and tomatoes.
How to prepare
Incredibly versatile, it works beautifully with roast veg and couscous or salad alongside a herby dressing, or threaded onto kebabs with courgettes and tomatoes for a veggie BBQ option. Equally good on its own as a tempting nibble!
Ingredients and allergens
- Organic pasteurised sheeps' milk,
- Organic pasteurised cow's milk,
Keep in the fridge for up to 14 days.
Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.
Nutrition per 100g
Grown by High Weald Dairy, Tremains Farm, West Sussex
High Weald is an award-winning dairy, owned and run by Mark and Sarah Hardy on their organic farm in Horsted Keynes, West Sussex. They and their small team make the cheeses lovingly by hand in High Weald’s modern dairy room – formerly the farm’s grain store.