Mike Matsis’s passion for cheese started when his Cyprus-born mother taught him to make halloumi, as her mother had done before her. Fascinated by the process, he decided to become a cheesemaker and makes authentic Mediterranean-style cheeses.
Cheese size
In the lower right corner of the displayed image, there is a symbol. This symbol provides an at-a-glance visual guide to the approximate size of the cheese in relation to an average-sized hand. When a cheese has its size listed as “various,” the symbol indicates the size of the cheese photographed. Where the symbol is missing, the sizing information was unavailable, or the cheese is soft and sold in tubs or pots.
Tasting notes of this cheese
Eaten cooked, halloumi tastes deliciously salty, feels slightly squeaky like a dense mozzarella, and has a caramel sweetness from the milk sugars that caramelize on the outside.
How to enjoy of this cheese
When fried or barbecued on skewers, halloumi becomes crisp on the outside and melts on the inside. serve with fruity white or red wines.
| NEW ZEALAND | Petone, Wellington |
| Age | From a few days |
| Weight and Shape | 9oz (250g), block |
| Size | L. 2 ½ in (6cm), W. 1 1⁄2 in (4cm), H. 1 1⁄2 in (4 cm) |
| Milk | Cow |
| Classification | Fresh |
| Producer | Zany Zeus |