Paphos Life

My very own cheese!



My friend in Perth, Western Australia found this in her local grocery store. It's the first time she had seen it, hence the photo, but she didn't know the significance of aphrodite!

I this cheese grilled with a nice cool glass or two of wine.

LOL, great stuff

I can only eat it grilled, I don't like it if it's uncooked.

I love the squeaky salty stuff!

aphrodite wrote: ↑Thu Jun 01, 2017 5:27 pm My very own cheese!



My friend in Perth, Western Australia found this in her local grocery store. It's the first time she had seen it, hence the photo, but she didn't know the significance of aphrodite!

I this cheese grilled with a nice cool glass or two of wine.

Congratulation By the way: If the cheese contains only Goats and Sheep milk (but only then) you can prepare it perfectly in a frying pan
(teflon) Just cut the cheese into not too thin slices and then in the very hot pan (important: not fat) After one minute you turn the slices and allow another minute. Now it is up to you if you want more color to allow a further minute by reduced heat. (Don't overcook) You will find out that it tastes like from the BBQ! But again if the cheese contains cow milk it will melt and stick in the pan... Bon appetit.
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I was at a dinner party the other night, and the Cypriot hostess had some halloumi she had acquired from a farmer in the mountains. It was VERY aromatic, however, she prepared it like Max said, in the frying pan, and it was delicious.

Now I'm all hungry again...

Dominic wrote: ↑Thu Jun 01, 2017 8:25 pm I was at a dinner party the other night, and the Cypriot hostess had some halloumi she had acquired from a farmer in the mountains. It was VERY aromatic, however, she prepared it like Max said, in the frying pan, and it was delicious.

Now I'm all hungry again...

There is a producer at Simou village (1/2 way from Paphos to Polis) with excellent quality halloumi in chunks filled with sage ( the old traditional way) in large plastic containers....
Max

Cypriot neighbor mum has a small holding and makes her own. brings us some really hard ones. just about cut it,but its great for frying ....a couple of eggs ..brilliant

I first had it back in the 1970s. BBQed. I had no idea that it was cheese. Just love it.

Aphrodite is hiding that she also produces Turkish delights at Yeroskipou.....

Surely they would be Cyprus delights, ha ha..

Trev..

Yes, the name was changed to Cyprus delights following the invasion in 1974.

As to halloumi, it is nice grilled with a carob juice dip.

cyprusmax47 wrote: ↑Fri Jun 02, 2017 7:48 am Aphrodite is hiding that she also produces Turkish delights at Yeroskipou.....

And don't you just love the picture of me on the tin

Disagree we have been holidaying here since the 60s, and always had Halloumi grilled or fried in restaurants.

Fry or grill a piece of Lountza and put it on top of the Halloumi. Delicious.

Pete

I think they are known as Cyprus Delights this side of the Island and when from Geryskpipou especially

bmwx5 wrote: ↑Sat Jun 03, 2017 2:44 pm I think they are known as Cyprus Delights this side of the Island and when from Geryskpipou especially

If one talks about Turkish Delights it means sweets. And Yeroskipou is famous for it.... Wiki helps you a bit....
"Geroskipou (Greek: Γεροσκήπου; Turkish: Yeroşibu) is a coastal town in Cyprus, east of Paphos. Its current population is approximately 7,000 and it is the second largest municipality in the Paphos District. Yeroskipou, with its remarkable five-domed Byzantine church of Agia Paraskevi, and its Folk Art Museum, is a popular tourist destination. It is known especially for the production of Turkish Delight or "lokum" (locally loukoumia or lukum).[2] The town is the only place in the world which has protected geographical indication (PGI) for the popular dessert."
Max

WHL wrote: ↑Sat Jun 03, 2017 9:13 am Disagree we have been holidaying here since the 60s, and always had Halloumi grilled or fried in restaurants.

Fried or grilled in the restaurants but definitely fresh in the Cypriot homes. Especially as Flossie says with juicy lumps of karpouzi (water melon).

Jeanne

No sorry cant agree we as a family we were invited to many Cypriot homes, back in the sixties, as a snack always fresh halloumi with water melon.., when we were invited for a souvla bbq...there was always halloumi on the charcoal.

Love it on the BBQ, can't beat it, except fried with a few chilli flakes.

Jackie

Dont think it upped the price when it comes in a meze

Had grilled halloumi with honey drizzled over it in a taverna, adds a different flavour and was delicious.

Allan.