Minggu, 21 Juli 2019

Halloumi Cheese



Generally well known in the Middle East and Greece, it's accepted halloumi cheddar really began in Cyprus hundreds of years prior (the most punctual depictions of the cheddar go back to the sixteenth century).

A blend of goat and sheep milk give halloumi its mark taste and surface, making this a cheddar perfect for flame broiling as opposed to liquefying. Throughout the late spring months, Cypriots appreciate halloumi with new watermelon for an invigorating tidbit.

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