Halloumaki is a Greek semi-hard cheese produced by Kolios, similar to Cypriot Halloumi. It has a high melting point, making it perfect for grilling or frying while keeping its shape.

Artisan selection

Greek cheese

Name: Greek Cheese
Brand: Munte Athos

Semi-hard and hard

Each cheese has its own personality, from elastic and delicate to matured and persistent. The full range is designed for grilling, melting or characterful platters.

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Halloumaki

Kaseri DOP

Semi-Hard

Manouri DOP

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Cheese types Halloumaki - Semi-hard - Ageladino

Texture Semi-hard to hard, firm

Milk Cow, sheep and/or goat

Fat content 30-45% in dry matter, depending on type

Maturation Variable: fresh to 3+ months

Suitable for Grill, melting, cheese platters

Taste Mild and creamy to matured and intense

Origin Greece, Kolios dairy

Sizes 180g - 4kg for restaurants

Shelf life Up to 6 months, depending on type

Where tradition becomes taste

Complex character, simple ingredients

Greek cheese comes in several characters, from elastic and mild to matured and intense, with nutty notes and a flavor that deepens over time. Made from sheep and goat milk, it has a richness ordinary varieties rarely reach.

On the grill it develops a golden crust without collapsing inside. Melted, it binds and enriches any dish. On a platter, it stands on its own, with or without honey.