Manufacturing

Haloumi

It all starts with the milk tanker,

And inspecting its content, milk,

We tolerate no trace of antibiotics in the milk,

Milk is pasteurized to kill harmful bacteria,

Milk is pasteurized to kill harmful bacteria,

Pasteurized milk is then transferred to the double O vats (cheese ponds), enzymes coagulate the milk and the curd is then cut,

Pasteurized milk is then transferred to the double O vats (cheese ponds), enzymes coagulate the milk and the curd is then cut,

When the curd is ready, the whey is drawn out of the curd as it drips on the conveyor,

The curd is placed in rectangular molds,

The curd is placed in rectangular molds,

Then pressed,

Unmolded and cut,

Unmolded and cut,

The haloumi is baked to give it its particular non-melting propreties,

Each haloumi is folded in half when cooked,

The cheeses are then placed on racks before going into brine,

The cheeses are then placed on racks before going into brine,

The product is finally packed in different formats.

The product is finally packed in different formats.