Halloumi Switzerland silky texture that makes them

silky texture that makes them wonderfully versatile to prepare

Massive cylinders of fresh cow’s milk curds from Montgomery Farm in Somerset

‘blåmuslinger’ (blue mussels) grow slow to acquire a particularly fine taste and texture

Michele’s persistence paid off in the discovery of another goat milk gem in the mountains of Piemonte

The new packaging features La Cultivada's beautiful owl logo in gold over a pink background

Halloumi Switzerland silky texture that makes themThis traditional Grecian meze favorite has been dubbed 'The Grilling Cheese' for its unique ability to resist melting at high temps. Halloumi's springy, meaty texture is achieved by two rounds of curd cooking, once before and once after packaging. Made with a combination of sheep and goat milk, it's flavor is lightly salty and satisfyingly rich.