Cyprus-Forum.com

[denizaksulu]

I like halloumi/Helim best, as feta can be a bit "hit & miss" I have had some feta in the past that was truly revolting!! I stick to the Halloumi - but never "raw" I only like it grilled or fried!!
Tess

ps. My favourite cheese is Roquefort a really delicious French blue cheese made of sheeps milk

Roquefort is the most expensive cheese in Sainsbury's but price never stops me buying it. The salt worries me a bit. But I try very hard not to buy it more than once a week

I saw some for sale here in a supermarket, but it looked as though the sell by date was tampered with - so didn't buy it!!!

Thanks for the warning. I dont think I fancy mouldy mould.

In Cyprus its best to stick to Hellim and Nor (Halloumi/Anari.)

[purdey]

There is a cheese in the UK called 'Stinking Bishop' smells revolting tastes delicious, well worth a try for cheese lovers..

[denizaksulu]

There is a cheese in the UK called 'Stinking Bishop' smells revolting tastes delicious, well worth a try for cheese lovers..

There is a German one that smells of bad feet, that too tastes lovely. I can not for the life of me remember its name. Got it in Schweiz. Kikapu help?

[zan]

A little salt for flavor is one thing, drowning the pour halloumi in salt is something else. You know the test, dissolve enough salt in the water till an egg floats. That is a load of salt!

Fetta with two T's probably is a ploy to circumvent the EU protection on Greek feta. Greeks eat so much of the stuff it is unreal! It is always there at every meal, making them the number one cheese eaters in the EU. There are lots of different varieties and grades of it- soft, hard, sour, crumbly, hard. The only one worth a damn is Dodoni feta which is soft and not so salty.

I have never heard the Halloumi complaining.

But seriously , why cant the Halloumi 'mass producers' factory's make the halloumi less squeekier? Its the butt of jokes when I try to praise its worth.Too much technology I say.

I have heard that those squeaky ones are because they are using cows milk and not the traditional goats milk. That is why I never buy those now and stick to Teneke Hellim. They do a nice one in the TFC food chain in the UK...Much nicer than those fake plastic ones.

I always have some in the house but my wife has found a taste for toasted Hellim and now it is hit or miss whether I find some in the fridge or not.

[Nikitas]

A propos strong smelling cheeses.

Back in the 70s I had a dalliance with a Cypriot girl. We decided to travel to Greece by road, a pleasant prospect for me since I knew France well and wanted to show her what a beautiful place it is. Driving south I stopped in a small town near Reims and bought the necessities for a picnic- wine, fresh baguette, cheese from a fromagerie, meats from a charcouterie and then stopped at a beauty stop where I laid out what I thought was a superb picnic.

At one point I noticed she had stopped eating and had a very thoughtful look on her face. It looked like she was in deep romantic thought. "What are you thinking" says I.

"How can a girl kiss a guy who eats this?" she asked, pointing to the camembert.

[denizaksulu]

A little salt for flavor is one thing, drowning the pour halloumi in salt is something else. You know the test, dissolve enough salt in the water till an egg floats. That is a load of salt!

Fetta with two T's probably is a ploy to circumvent the EU protection on Greek feta. Greeks eat so much of the stuff it is unreal! It is always there at every meal, making them the number one cheese eaters in the EU. There are lots of different varieties and grades of it- soft, hard, sour, crumbly, hard. The only one worth a damn is Dodoni feta which is soft and not so salty.

I have never heard the Halloumi complaining.

But seriously , why cant the Halloumi 'mass producers' factory's make the halloumi less squeekier? Its the butt of jokes when I try to praise its worth.Too much technology I say.

I have heard that those squeaky ones are because they are using cows milk and not the traditional goats milk. That is why I never buy those now and stick to Teneke Hellim. They do a nice one in the TFC food chain in the UK...Much nicer than those fake plastic ones.

I always have some in the house but my wife has found a taste for toasted Hellim and now it is hit or miss whether I find some in the fridge or not.

Thats a good idea. Akil akildan ustun derler. I will stock up with the ones from the teneke. Good for makaroni bulli too.

[denizaksulu]

A propos strong smelling cheeses.

Back in the 70s I had a dalliance with a Cypriot girl. We decided to travel to Greece by road, a pleasant prospect for me since I knew France well and wanted to show her what a beautiful place it is. Driving south I stopped in a small town near Reims and bought the necessities for a picnic- wine, fresh baguette, cheese from a fromagerie, meats from a charcouterie and then stopped at a beauty stop where I laid out what I thought was a superb picnic.

At one point I noticed she had stopped eating and had a very thoughtful look on her face. It looked like she was in deep romantic thought. "What are you thinking" says I.

"How can a girl kiss a guy who eats this?" she asked, pointing to the camembert.

Whats wrong with the girl? Camembert is lovely. Obviously a town girl. You sure pick your travelling companions.

[tessintrnc]

I have heard that Hellim lasts for months if kept in a container of brine - but then has to be washed before eating? Then someone else said it used to be kept hanging in nets in the kitchen? I must admit I only buy the hellim from the market, which is locally made -not factory made and they even do a low salt one now!!

Tess

[denizaksulu]

I have heard that Hellim lasts for months if kept in a container of brine - but then has to be washed before eating? Then someone else said it used to be kept hanging in nets in the kitchen? I must admit I only buy the hellim from the market, which is locally made -not factory made and they even do a low salt one now!!

Tess

Good morning Tess. Yes brine is part of the preserving process.

They used to hang them up before they had refrigerators, in flat baskets suspended from ceilings. Oh God, what were they called?

[Mikiko]

halloumi is the best! Parmesan cheese and halloumi Both!