New halloumi batons have been introduced for bars and pubs by Eurilait to pick up on growing demand for the Cypriot cheese.
The new batons join Eurilait’s halloumi range for foodservice which already includes cubes in 10mm and 15mm sizes, slices and bricks. All Eurilait’s Halloumi products are available in a 2kg format.
The cheese, made traditionally with a blend of goat’s and sheep’s milk, is growing in sales in the UK at 29.2%, according to figures from Kantar Worldpanel for the 52 weeks to March.
The cheese is particularly suited to the summer season as a barbecue product. Due to its high melting point, it can be grilled, keeping its shape. Its saltiness pairs well in sweet combinations such as halloumi batons tossed with watermelon cubes and fresh herbs in a bulgur wheat salad.
Because of its umami flavour, halloumi is enjoyed extensively by vegetarians and meat eaters alike and is great when used as a meat substitute in a burger, kebab or sandwich.