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This cheese does not use rennet and is therefore suitable for vegetarians


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A traditional halloumi-style cheese which has an amazing depth of flavour and creates perfect caramelisation when cooked. The key aspect of this recipe is that once the curds have been moulded, they go back into heated whey to cook - and it's this cooking process that gives the cheese that distinctive squeaky texture. 

Made by Book & Bucket Cheese Company at Wimborne in Dorset - with all local ewe's milk. Each cheese weighs around 150g.

Pasteurised, vegetarian.