Description

This goat's milk halloumi is a brined cheese originally from the island of Cyprus that can be grilled, pan fried, deep fried, or baked. It has a mild, milky flavor with a nice hint of salt and is best served hot. To prepare, slice the cheese into 1/4-3/8" slices. If placing directly onto a grill or skillet, put a bit of olive oil on each side so that it will get crisp on the outside and stay creamy/melted on the inside. It can also be used in place of mozzarella in any sort of baked recipe. 

We Recommend:
-It's an excellent addition to grilled shish kabob with seasonal produce and sliced steak
-Cut into large cubes and sauté with vegetables
-Grill or sear and top with fresh chopped tomato, cucumber, and herbs
-A decadent meat substitute when grilled

Ingredients are pasteurized goat milk, microbial (vegetable) rennet, sea salt.

"Bee Tree Farm is home to a small herd of spoiled Nubian and Alpine dairy goats. Each girl was either born here or raised on the farm from birth which means that Jenna (and sometimes Jeremy) spend countless hours bottle feeding baby goats every year. During the spring, it’s not unusual to find one of them in a rocking chair on the porch - goat in lap - feeding them milk out of an old beer bottle. Their girls live primarily off of the browse available on the farm and spend their days roaming acres of wooded pasture, sunning themselves in the grass, or generally causing trouble (they are goats, after all). The goats are protected by the farm's fiercely faithful pack of livestock guardian dogs; Great Pyrenees mixes who were raised with the goats. They actually believe they are goats, but no one holds that against them. 

 


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Cheese, Chevre, Halloumi, 8oz

$12.99

This goat's milk halloumi is a brined cheese originally from the island of Cyprus that can be grilled, pan fried, deep fried, or baked. It has a mild, milky flavor with a nice hint of salt and is best served hot. To prepare, slice the cheese into 1/4-3/8" slices. If placing directly onto a grill or skillet, put a bit of olive oil on each side so that it will get crisp on the outside and stay creamy/melted on the inside. It can also be used in place of mozzarella in any sort of baked recipe. 

We Recommend:
-It's an excellent addition to grilled shish kabob with seasonal produce and sliced steak
-Cut into large cubes and sauté with vegetables
-Grill or sear and top with fresh chopped tomato, cucumber, and herbs
-A decadent meat substitute when grilled

Ingredients are pasteurized goat milk, microbial (vegetable) rennet, sea salt.

"Bee Tree Farm is home to a small herd of spoiled Nubian and Alpine dairy goats. Each girl was either born here or raised on the farm from birth which means that Jenna (and sometimes Jeremy) spend countless hours bottle feeding baby goats every year. During the spring, it’s not unusual to find one of them in a rocking chair on the porch - goat in lap - feeding them milk out of an old beer bottle. Their girls live primarily off of the browse available on the farm and spend their days roaming acres of wooded pasture, sunning themselves in the grass, or generally causing trouble (they are goats, after all). The goats are protected by the farm's fiercely faithful pack of livestock guardian dogs; Great Pyrenees mixes who were raised with the goats. They actually believe they are goats, but no one holds that against them. 

 

Bee Tree Farm & Dairy

woman wearing overalls holding a goat” style=

Bee Tree Farm & Dairy

Bee Tree Farm & Dairy is a love story. A love for chickens in a suburban backyard that ignited a desire to live in the country. A love for a neglected piece of farmland that was found, then healed. And finally, a deep love for goats. We believe that staying close to the source of food matters, especially when animals are involved. So we keep ours close and work hard to give them the natural spaces they deserve while protecting the land we all share.  

Bee Tree cheeses are the culmination of years spent learning from scratch how to build fences, battle coyote, raise dairy animals, and eventually how to turn beautiful milk into beautiful cheese. We hope you love our cheese as much as we have loved the journey to bring it to you. And why the name Bee Tree? Because just after finally building our home and moving to the farm, we discovered a huge, wild beehive in an old oak tree near the farmhouse. After safely re-locating the hive, we extracted a few gallons of lovely honey – a good omen – and what we always remember as the first small miracle about this place: the bee tree.

 

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