#97 People's Republic of Brunswick Haloumi (Home made by me)

I didn't have to go down this path but it's too late to turn back. I'm cheese making and the first style I aspired to butcher was haloumi.

It's hard to review your own cheese efforts - it tasted like haloumi - that's the benchmark I set myself and that's the benchmark I met. Mission accomplished

Going through the process was relatively painless and rewarding for the insights into how cheese is made (at least one small batch in a home kitchen. The surprise with making haloumi is that it's boiled as a final step in the cheese making process. I'm now one week into the creation of Camembert, but there a 4-5 weeks before maturity when I can share the results and, sadly it will play no part in the ton tally.

Here's some Haloumi pics.

 Is cheese is good.