- 100% Sheep & Goat’s Milk
- Salt, Rennet, Mint
- Traditional Product
- Vacuum packed
Typical values per 100g
|of which saturates (g||15.8|
|of which sugars (g)||1.1|
Cypriots, or at least their majority, have an addiction to halloumi, especially during the summer. Watermelon and halloumi is a common meal during the summer months. It cannot be proven scientifically that casein in Halloumi can cause dependence. For Cypriots, however, this seems to be the case! Statistics show an annual consumption of around 9 kilos of halloumi per person!
An important source of protein (6 g protein in 1 oz of halloumi) and calcium (6 g of calcium in 1 oz halloumi. That’s 20% of the total daily amount of calcium needed. And the Cypriots use this as the best justification for the huge amount of halloumi they consume
The fact that it has milk fat as well as saturated fats does not seem to deter Cypriots from eating their beloved cheese in large quantities. The pairing with the tomato, or with the cool watermelon, “dissolves” the fats and any doubts that might arise! The presence of saturated fat and salt may be an incentive for those who are prone to cholesterol and high blood pressure, to consume less halloumi. Also those who care for their diet, a slice of halloumi and a slice of watermelon or a tomato, can be the ideal meal during the hot summer days.
For those who need to consume less salt and fat, it is better to eat anari. Much less fat (saturated or other) as it is a whey product. And if salt is forbidden for medical or cosmetic reasons, salt-free anari is ideal.
The flaouna cheese is as “guilty” as the halloumi. Guilty as for the salt and saturated fats. But the good news is that a small piece goes a long way in sandwiches and if it is used for flaounes, well flaounes are made only once a year: in Easter!