Melis Halloumi Cheese 250g
Melis Halloumi Cheese 250g is backordered and will ship as soon as it is back in stock.
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Melis Halloumi Cheese 250g
Grill, Fry, Enjoy – Melis Halloumi Cheese
Melis Halloumi Cheese 250g is a traditional Cypriot cheese made from a blend of cow's, sheep’s, and goat’s milk. With its firm, springy texture and mild, salty flavour, halloumi is perfect for grilling or pan-frying—holding its shape beautifully without melting.
This versatile cheese is ideal for sandwiches, salads, or served as a savoury starter. Whether you're preparing a Mediterranean meal or looking for a meat-free protein option, Melis Halloumi delivers delicious results every time.
Product Information
Ingredients:
- Pasteurised cow’s, sheep’s and goat’s milk
- Salt
- Microbial rennet
- Mint
Nutritional Information (per 100g)
Typical Values | Per 100g |
---|---|
Energy | 1290 kJ / 310 kcal |
Fat | 26g |
of which saturates | 18g |
Carbohydrates | 2g |
of which sugars | 0g |
Protein | 19g |
Salt | 2.2g |
Storage Instructions:
- Keep refrigerated at 0–5°C.
- Once opened, consume within 3 days.
Additional Information:
- Suitable for vegetarians.
- Best Before: See packaging.
- Produced for Gima(UK) ltd.
Net Weight:
250g
Important Information
While every effort has been made to ensure product information is accurate, food products are frequently reformulated, meaning ingredients, nutrition content, dietary information, and allergens may change. Always refer to the product label rather than relying solely on the information provided on our website, BodrumFoods.co.uk.
If you have any questions or need advice on Bodrum, Sultanim, or Melis products, please feel free to contact our customer service team or the product manufacturer.
Although product information is regularly updated, Bodrum Foods cannot accept liability for any incorrect information. This does not affect your statutory rights.
This information is provided for personal use only and may not be reproduced in any form without the prior consent of Gima-UK Ltd, nor without proper acknowledgment.