STELLOS Halloumi Cheese Hellim Peynir 200 Gr

There are not many cheeses you can drop straight into a hot pan without them melting into a puddle, and that is exactly what makes halloumi cheese so popular. This 200g Stellos block is made from pasteurised cow's, sheep's and goat's milk with salt and rennet, giving it a firm, squeaky bite raw and a golden, crisp crust once cooked.

A Cheese With Island Roots

Halloumi comes from Cyprus, where it has been made for centuries and is still part of everyday life. Greek Cypriots call it halloumi, while Turkish Cypriots know it as hellim, and you will find it on breakfast tables, in sandwiches and on barbecues on both sides of the island. Traditionally it was made with sheep's and goat's milk from local flocks, folded and often flavoured with a little dried mint before being stored in its own salty whey.

That heritage is why many people simply think of it as the classic Cypriot cheese. Today it is loved far beyond the island, and the UK has become one of its biggest fans.

Why It Does Not Melt

Halloumi's secret lies in how it is made. After the curds form, they are heated in hot whey, which tightens the proteins and gives the cheese a high melting point. That means it softens and browns when you cook it rather than running. It is the reason halloumi has earned its reputation as the go-to grilling cheese, perfect for frying pans, griddles and barbecues alike.

How to Cook Halloumi Cheese

1. Pat the block dry with kitchen paper and cut into slices about one centimetre thick.
2. Heat a non-stick or cast iron pan over a medium-high heat. There is no need for oil.
3. Lay the slices in the pan and leave them alone for around two minutes, until a golden crust forms.
4. Flip and cook the other side, then serve straight away while it is still hot and soft.

A squeeze of lemon, a drizzle of honey or a pinch of chilli flakes all work beautifully on top.

Serving Ideas

• Serve with watermelon and fresh mint for a classic summer plate.
• Add to a Turkish breakfast spread with olives, tomatoes and eggs.
• Thread onto skewers with peppers, onion and courgette for the barbecue.
• Tuck into a warm pitta with salad and a spoonful of yoghurt sauce.
• Cube and toss through a grain salad or roasted vegetables.

It can also be eaten raw, sliced thinly, where its saltiness and springy texture make a refreshing partner to cucumber and tomatoes.

Nutrition at a Glance

Per 100g, this halloumi provides around 310 kcal and 22.3g of protein, with 23.3g of fat and 3.5g of salt. It is a satisfying, protein-rich option for vegetarian meals. Please check the pack for full nutritional and allergen information. Contains milk.

Storage

Keep refrigerated and use by the date on the pack. Once opened, wrap tightly or store in a sealed container and use within a few days.

Buy Halloumi Cheese Online

Robin Food delivers across the UK, with same-day delivery available in many London postcodes. For more Mediterranean favourites, try our feta PDO and labneh cheese.