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  • What's Hot - Halloumi

    Originally from Cyprus, halloumi is a semi-hard, unripened cheese traditionally made from sheep or goat's cheese or a mixture of both and is now often made from cow's milk too. It is firm with a rubbery/squeaky texture and has a salty, slightly tangy flavour. It has a high melting point so is excellent for cooking and can also be eaten raw.

    Halloumi is a traditional cheese in Cyprus and was relied on by farmers as a source of protein. It was originally made from sheep and goat's milk because there weren't many cows on the island until the 20th century. However, due to high demand halloumi is now produced using cow's milk too because it is easier and cheaper to buy. Cypriots traditionally eat halloumi for breakfast, as part of a light meal or a side dish. They would often eat halloumi with watermelon in summer.

    It is very high in protein and calcium and contains zinc, selenium, magnesium, vitamin A and many of the B vitamins. It is also quite high in fat and salt.

    Sometimes halloumi is packed with mint because it is believed that mint helps it to stay fresh and flavourful.

    Halloumi can be eaten sliced or cubed then grilled, fried, baked or barbecued. It can also be sliced or grated and eaten raw.

    Ways to eat halloumi:

    • cubed or sliced, grilled or fried and added to a curry
    • cubed, put on a skewer for kebabs and then grilled or barbecued
    • sliced and used as a pizza topping
    • sliced, grilled and added to salads
    • sliced, grilled and put into a sandwich or burger
    • sliced and added to a tomato and vegetable bake
    • grated and added to fritter mixture
    • cut into sticks and deep fried
    • sliced, grilled or fried and eaten as a side to meals as a meat alternative

    Moore Wilson's stock halloumi from Food Snob, Whitestone Cheese, Zany Zeus and more.

     

  • What's Hot - Mozzarella

    Mozzarella originates from Italy where it was first made using buffalo milk using the pasta filata method. It is a stretched curd cheese that can be eaten raw and cooked.

    The name mozzarella comes from the Italian verb 'mozzare' which means to separate. This refers to the way the curd is hand stretched in strips and then cut and shaped into balls.

    Mozzarella is a semi-soft fresh curd cheese stored in brine. It has has a smooth, shiny surface, a very thin skin and is white in colour. It is mild with a milky flavour and a tender, soft, creamy texture. It is typically eaten within hours to a few days of production.

    Originally made with buffalo milk, it is now more commonly made with cows milk and is sometimes made with sheep and goats milk too. Because buffalo produce less milk than cows and less buffalo are farmed than cows, cows milk mozzarella is easier to produce in large quantities and can keep up with the high demand.

    Mozzarella is also available in blocks and can also come pre-grated. This type is low-moisture, containing part skim milk and is often used in the food service industry for cooking and melting properties.

    Ways to use mozzarella:

    • Sliced and eaten with fresh tomatoes and basil in a caprese salad
    • Sliced and served on toast with tomatoes and pesto
    • Torn and mixed through pasta
    • Torn and added to pizza toppings
    • Torn and scattered over bakes - pasta, vegetables, meatballs, parmigiana
    • Sliced and melted over toast toppings - mushrooms, tomatoes, sliced deli meats
    • Sliced and put into a sandwich with salad leaves, sliced tomatoes, olives and roasted capsicum
    • Torn and scattered over frittata and quiche

    Moore Wilson's stock mozzarella from Massimo's, Alpine and more.

  • What's Hot - Buffalo Milk Cheese

    Buffalo milk has been consumed for centuries. India, Pakistan, China and Italy produce the majority of the worlds buffalo milk and it is used to produce dairy products, including cheese, yoghurt, butter and ice cream.

    Buffalo milk cheeses are often used in Italian and Asian cuisine, including mozzarella, burrata and stracciatella in Italy, paneer and khoa in India, dali ni horbo and dangke in Indonesia and nguri in China.

    Buffalo milk is higher in calcium, protein and phosphate, and is lower in cholesterol than cows milk. It is high in vitamin A and is A2. Some people find it easier to digest than cows milk and can be a good alternative. It also has a higher fat content than cows milk so it is very creamy in texture and flavourful with a sweeter and cleaner taste than cows milk.

    Some cheese makers have delved into making other cheeses with buffalo milk that traditionally use cows, sheeps and goats milk, such as gouda, feta and ricotta.

    New Zealand has two main buffalo milk producers making cheese, Clevedon Buffalo and Wairiri Buffalo. Moore Wilson's stock a wide range from Clevedon Buffalo, including their milk, mozzarella, bocconcini, marinated cheese, ricotta, oaxa, tartinade and yoghurt.

    You can use these buffalo cheeses to make delicious meals such as salads, toast toppings, on pizza, in pasta and in dips.

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