Sinfully moist on the inside
L’Artisan Organic Haloumi is an unripened cheese made by L’Artisan Cheese Organic in Mortlake, Victoria. Head cheesemaker, Matthieu Megard, has adapted a traditional Cypriot recipe to make this cheese using local cow’s milk. In contrast, the Cypriots historically use a blend of goat’s and sheep’s milk.
Indeed, evidence of making Haloumi dates back to the 16th century in Cyprus. Back then, it was already a very popular cheese amongst the numerous farming communities. Furthermore, local family names such as Hallumas and Hallumakis reveal their close link to cheesemaking.
Using Jersey cow’s milk
However, this version by L’Artisan Organic uses organic Jersey cow’s milk from the Great Ocean Road region in Victoria. Overall, the rich milk imparts a golden yellow colour to the pâte and a buttery flavour with subtle savoury notes.
Undoubtedly, this dense and elastic cheese is universally celebrated for its high melting point. This allows it to maintain its shape and consistency even at very high heat.
When grilled, this amazing Haloumi develops a thin brown crust on the outside of the cheese. However, what truly distinguishes this cheese from others is that it remains sinfully moist and unctuous in the middle.
How to pair L’Artisan Organic Haloumi
This cheese truly excels when grilled. Add to a garden salad or crumb and fry to make Haloumi chips. Wash it all down with a glass of Rosé or an oaked Chardonnay.
