Halloumi Switzerland Michele’s persistence paid off in

Michele’s persistence paid off in the discovery of another goat milk gem in the mountains of Piemonte

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

these peppers are hand-picked

buttery and tangy notes of the interior

Halloumi Switzerland Michele’s persistence paid off inThis 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.