Anglum is made using 100% sheep milk, its is a fresh unripened semi-hard white cheese, that takes two full-days to make. We use raw milk to take advantage of the beautiful microflora instead of additional cultures. The raw curds are collected into small cheese baskets which drain naturally without intervention.
The curd is cooked in its own whey to pasteurise. Hand salted, folded for even seasoning and portioning.
This results in a flakey layered texture with a subtle savoury, briny and buttery flavour.
When cooked becomes like savoury marshmallow. If charred has umami flavours.
Finest Greek cheese ever. Halloumi royalty
Had the cheese in a restaurant and found out what it was on instagram, so had to order some. It was as wonderful as I remember - we've had it in a sandwich and on the bbq and got compliments from our guests on it too!
Equal to the handmade traditional halloumi my aunt made in Cyprus. Best I’ve had in the UK by some distance.
One word sums it up - delicious!