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Halloumi

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Re: Halloumi

Postby repulsewarrior » Thu Nov 25, 2021 6:43 pm

...indeed, if it is a supply-chain issue, as a dysfunction it should be short lived. It is not likely that cheese is made for export without having a customer established that is waiting for its delivery.

If true however, now being reported in other media outlets, it is of course an opportunity to find new markets.

...i get my "Halloumi" from an Italian grocery store, it is not very good comparatively, but it squeaks; and so long as i look at it as cheese, not having expectations, for its price it is pleasing.

Real Halloumi is a dream to me, i have not found any packaged in Cyprus that is authentic, as Cypriot made, sold here in Montreal.

...i thought it would be easy, what with Canada's trade deal with the EU, to swap Maple Syrup (something authentic from Quebec) for Cheese, but found the issues more complex than i had imagined, too difficult for me to resolve.
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Re: Halloumi

Postby repulsewarrior » Thu Nov 25, 2021 6:53 pm

...just had a flash for another carnival food using Halloumi; on a stick, grill with it tomatoes, olives, and meat, served in a warmed pita, with herbs and onions, rolled and wrapped in wax paper: yogurt or tzatziki, inside or on the side.

Cheers!
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Re: Halloumi

Postby Pyrpolizer » Thu Nov 25, 2021 8:05 pm

repulsewarrior wrote:...indeed, if it is a supply-chain issue, as a dysfunction it should be short lived. It is not likely that cheese is made for export without having a customer established that is waiting for its delivery.

If true however, now being reported in other media outlets, it is of course an opportunity to find new markets.

...i get my "Halloumi" from an Italian grocery store, it is not very good comparatively, but it squeaks; and so long as i look at it as cheese, not having expectations, for its price it is pleasing.

Real Halloumi is a dream to me, i have not found any packaged in Cyprus that is authentic, as Cypriot made, sold here in Montreal.

...i thought it would be easy, what with Canada's trade deal with the EU, to swap Maple Syrup (something authentic from Quebec) for Cheese, but found the issues more complex than i had imagined, too difficult for me to resolve.


You can make your own authentic halloumi. All you need is fresh unprocessed sheep milk from a shepherd. The recipe is quite easy. I think you need 5 Kg milk for every Kg of Halloumi.
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Re: Halloumi

Postby repulsewarrior » Thu Nov 25, 2021 10:09 pm

...indeed, Loblaw's sells me cheese under their brand name which i enjoy, (so too the Italian grocer at half the cost) but i cannot imagine that it would taste the same as Australian made Cheese, or Cypriot.

...if i made my own cheese, it takes the time, and ideally conditions suited to the process; eg. i do not have a second kitchen.

...indeed the process seems simple enough, it is the ingredients and their complexities which make a taste, in short not just a recipe but how livestock are raised.
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