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1 Authentic Cyprus Halloumi Cheese m.cy
2 G R I L L cheese Fresh pasteurised milk (blend of cow, goat and sheep s milk), Salt, Mint, non animal rennet. F.D.M. 43%. Maximum Moisture 46%. TRADITIONAL HALLOUMI CHEESE SALT, MINT NET 25 PCS x 200g 5 kg PCS x 200g 10 kg PCS x 225g 4.95 kg PCS x 225g 9 kg 72 FINO FOODS, Tel.: NET HALLOUMI CHEESE 100% SHEEP S & GOAT MILK (BLEND OF SHEEP & GOAT), SALT, MINT HALLOUMI CHEESE ΚΥΠΡΙΑΚΟ ΠΡΟΪΟΝ PRODUCT OF CYPRUS From Goat & Sheep s milk Από Αιγινό & Πρόβειο γάλα ΚΑΤΑΛΛΗΛΟ ΓΙΑ ΧΟΡΤΟΦΑΓΟΥΣ Διατηρείται στο ψυγείο Suitable for freezing 250 g Kαθ. Βάρος: Net Weight: Συστατικά: Φρέσκο Παστεριομένο Αιγινό και Πρόβειο γάλα, Αλάτι, Πυτιά μη ζωϊκής προέλευσης, Διόσμος Ελαχ. περιεκτ. λίπους 43% επί ξηρού Fresh pasteurised Goat & SheepÕs Milk, Salt, Non animal rennet, Mint. Min. Fat content 43% in dry matter. ΜΕΣΗ ΘΡΕΠΤΙΚΗ ΑΞΙΑ ΑΝΑ100g AVERAGE NUTRITIONAL INFO PER 100g ΛΙΠΑΡΑ 25g FAT ΠΡΩΤΕΪΝΕΣ 23g PROTEIN Υ ΑΤΑΝΘΡΑΚΕΣ 2g CARBOHYDRATES ΘΕΡΜΙ ΕΣ 343 Kcal CALORIES Batch: Best Before: Specially Packed for: Fino food Ltd Tel: FRESH VILLAGE HALLOUMI CHEESE - HAND MADE/ HALF MOON (BLEND OF SHEEP & GOAT), SALT, MINT NET 2 Made of 100% Pure Pasteurised Milk
3 NET HALLOUMI WITH CRUSHED PEPPER SALT AND PEPPER 25 PCS x 200g 5 kg PCS x 200g 10 kg PCS x 225g 4.95 kg PCS x 225g 9 kg 72 HALLOUMI WITH CRUSHED CHILI SALT AND CHILI HALLOUMI WITH BASIL SALT AND BASIL 0 ~+6 o C Made of 100% Pure Pasteurised Milk 3
4 HALLOUMI CHEESE LIGHT (30% LESS FAT - LOW LACTOSE) NET 25 PCS x 200g 5 kg PCS x 200g 10 kg PCS x 225g 4.95 kg PCS x 225g 9 kg 72 30% less fat than standard halloumi SALT, MINT Min Fat content 25% in dry Matter CHEF S HALLOUMI CHEESE CATERING SALT, MINT NET 4 Pcs x 250g x 12 In display Box 12 kg 60 NET 0~+6 C o Ready cut Slices HALLOUMI IN SLICES SALT, MINT 25 PCS x 200g 5 kg PCS x 200g 10 kg PCS x 225g 4.95 kg PCS x 225g 9 kg 72 6 PCS x 500g In Display box 3 kg PCS x 500g In Display box 5 kg Made of 100% Pure Pasteurised Milk
5 Lot No: Best Before: NET Grill Käse CHEF S HALLOUMI CHEESE CATERING (BLEND OF COW, SHEEP & GOAT), SALT, MINT Min Fat content 43% in dry Matter 6 PCS x 750g 4.5 kg PCS x 1kg 10 kg 72 Specially Packed for: Fino food Ltd Tel: Batch No: Best Before: 750 ge 0 ~+6 o C NET HALLOUMI IN BRINE 2 KGX4 8 kg NET 72 SALT, MINT Produced and Packet in Cyprus for: FINO FOODS, Tel.: Lot No: Best Before: 2 Kge Shoppe-style cheese NET HALLOUMI IN BRINE SALT, MINT 9 KG 9 kg NET KG 15 kg NET 10 Produced and Packet in Cyprus for: FINO FOODS, Tel.: Kge Fried Halloumi Made of 100% Pure Pasteurised Milk 5
6 NET PER PALLET HALLOUMI - ROUND BURGER TYPE IN SLICES 18 PCS x 250g 4.5 kg PCS x 250g 9 kg 72 (BLEND OF COW, SHEEP & GOAT), SALT, MINT Min Fat content 43% in dry Matter NET PER PALLET ΧΩΡΙΑΤΙΚΟ ΚΥΠΡΙΑΚΟ ΤΥΡΙ ΣΧΑΡΑΣ 0 ~ +4 o C SCHAROTYRI (Grill Cheese) BURGER TYPE WHOLE (BLEND OF SHEEP & GOAT), SALT, MINT Min Fat content 43% in dry Matter 18 PCS x 250g 4.5 kg PCS x 250g 9 kg 72 NET PER PALLET : Pasteurized Whey & Milk (Cow, Goat & Sheep s) Ingredienser: Pastöriserad Vassle & Milk (ko, get och får-) Fat 25g Fett Protein 23g Protein Carbohydrates 2g Kolhydrater Calories 343 kcal Kalorier Specially Packed for: Fino food Ltd Tel: ~+6 o C Nettovikt Net Weight 250 g RICOTTA CHEESE PASTEURISED WHEY AND MILK OF COW, SHEEP & GOAT LIGHTLY SALTED OR UNSALTED Can also be produced in a variety of flavours such as crushed chilli, crushed pepper garlic, basil and many other flavours 12 MONTHS IT CAN BE STORED 1~+6 o C 6 Made of 100% Pure Pasteurised Milk
7 NET PER PALLET AΝΑΛΑΤΗΑΤΗ UNSALTED FRESH ANARI CHEESE PASTEURISED WHEY AND MILK OF COW, SHEEP & GOAT LIGHTLY SALTED OR UNSALTED ΣΥΣΤΑΤΙΚΑ: ΦΡΕΣΚΟ ΠΑΣΤΕΡ. ΤΥΡΟΓΑΛΑ, (ΜΕΙΓΜΑ ΑΠΟ ΑΓΕΛΑΔΙΝΟ, ΑΙΓΙΝΟ ΚΑΙ ΠΡΟΒΕΙΟ ΓΑΛΑ). Can also be produced in a variety of flavours such as crushed chilli, crushed pepper garlic, basil and many other flavours For Shelf life & Batch No. See on the packet Produced for: Fino Foods Tel.: MONTHS IT CAN BE STORED NET 100% Sheep Milk LIGHTLY SALTED FOR GRATING DRY ANARI (FOR GRATING) PASTEURISED WHEY AND MILK OF COW, SHEEP & GOAT AND SALT Variable Weight 200g 5 kg g 10 kg g 5 Kg g 10 Kg Fresh pasteurised Whey and Sheep s Milk, Salt. :. Nutritional info per 100gr.: Fat 14.4 gr., Protein 13.3 gr., Carbohydrates 3.5 gr,. Calories 197 Kcal. SOLD BY WEIGHT Production Date: Expiry Date: Keep Refrigerated NET 100% Sheep & Goat s Milk RICOTTA CHEESE PASTEURISED WHEY AND MILK OF COW, SHEEP & GOAT LIGHTLY SALTED OR UNSALTED INGREDIENTS: ( Nutritional info per 100gr.: Fat 18.5 gr., Protein 13.3 gr., Carbohydrates 3.5 gr,. Calories 150 Kcal. SOLD BY WEIGHT PASTEURISED WHEY AND MILK (blend of goat and sheep s milk) SALT ) : Production Date: Expiry Date: Keep Refrigerated Can also be produced in a variety of flavours such as crushed chilli, crushed pepper garlic, basil and many other flavours Made of 100% Pure Pasteurised Milk 7
8 PRODUCT - INGREDIENTS NET 100% Sheep Milk Fresh pasteurised Whey and Sheep s Milk, Salt. Nutritional info per 100gr.: Fat 14.4 gr. Protein 13.3 gr. Carbohydrates 3.5 gr. Calories 197 Kcal. SALT LOW SOLD BY WEIGHT Lot: Prod. Date: Expiry Date: PRODUCED & PACKED BY: FINO FOODS ATHIENOU INDUST. AREA 40, P.O.BOX 47513, 7610 ATHIENOU, CYPRUS TEL.: DRY MIZITHRA (FOR GRATING) PASTEURISED WHEY AND MILK OF COW, SHEEP & GOAT AND SALT OR 100% SHEEP & GOAT Variable Weight 200g 5 kg g 10 kg g 5 Kg g 10 Kg NET ANTHOTYRO FINO FOODS - Tel.: PASTEURISED WHEY AND MILK OF COW, SHEEP & GOAT AND SALT Can also be produced in a variety of flavours such as crushed chilli, crushed pepper garlic, basil and many other flavours Variable Weight g 5 Kg g 10 Kg 72 FLAOUNA CHEESE (BLEND OF COW, SHEEP & GOAT) Variable Weight NET PER PALLET 5 kg kg kg 72 Flaouna is a local type of pastry which is the island s Easter trademark. 1 ~+5 o C 8 Made of 100% Pure Pasteurised Milk
9 NET PER PALLET LOW FAT CYPRIOT SALAD CHEESE PASTEURISED WHEY OF COW, SHEEP & GOAT AND SALT 25 PCS x 200g 5 kg PCS x 200g 10 kg PCS x 200g 5 kg PCS x 200g 10 kg 72 7 kg 7 kg kg 14 kg 10 Specially Packed for: Fino food Ltd Tel: ~+6 o C 12 MONTHS IT CAN BE STORED All the above products could be packed in display boxes 10X250 g or 20X250 g We produce for very big Supermarkets who import our products under their own private brand labels 20 FT REF CONTAINER CAPACITY 11 PALLETS OR 13,000kg LOOSE 40 FT REF CAPACITY 23 PALLETS OR 24,000 kg LOOSE Made of 100% Pure Pasteurised Milk 9
10 Halloumi Halloumi is the most important and popular dairy product produced in the island οf Cyprus for many centuries, and is used as a part of the Mediterranean diet. Throughout the years, halloumi is produced in the rural areas with the same traditional methods and ingredients, thus maintaining the unique organoleptic characteristics and quality. The same high quality halloumi cheese is produced today in the technologically advanced dairy industries which implement the HACCP (Hazard Analysis Critical Control Points) and BRC system. Today the production of halloumi is achieved not only with the use of milk from healthy animals, but together with highly controlled dairy industry processes which are registered within the competent EU authorities. Halloumi is produced from sheep s and/or goat s milk, with or without the addition of cow s milk provided that there is any quantity of sheep s and/or goat s milk. The different types of milk that are in the production of halloumi are indicated on the label of the product. Milk is standardized and pasteurized and is curdled with microbial non animal rennet. The drained curd is pressed and cut into pieces. After drying the pieces of Halloumi are salted and mixed with leaves of Menta Viridis (mint). The pieces of halloumi curd are folded until cooled for shaping and are placed in brine tanks and after removed from the brine are packed in vacuum plastic bags as individual pieces. Halloumi has the ability to be preserved perfectly even for up to 12 months in temperatures below 0-5 o C. Our Factory We are pleased to inform you that we, the Pancyprian Organisation of Cattle Farmers (P.O.C.F) Public Ltd. whose members are 80% of the cattle farmers in Cyprus and exclusively distribute the products produced by our members (milk and meat) have acquired Papouis Dairies through our subsidiary company Halloumis POC Farmers Milk Industry Ltd. Following the acquisition of Papouis Dairies, a company which has experience in the production of halloumi for more than 50 years, we moved to extensive renovation - upgrading the factory by investing heavily in buildings and machinery. Armed with a brand new factory which covers approximently 5000 square meters equipped with hi-tech machinery for the production of halloumi, staffed by trained personnel, equipped with ISO and BRC certifications we have the ability to produce 12 tons daily of halloumi. This experience combined with the sophisticated production line that we have, makes us pioneers in producing excellent products and excellent quality only from milk. Our Products In addition can be frozen and preserved for -18 o C. Halloumi is vacuum packed and packages carry a quality mark and a registration Anari, Ricotta, Mizithra or Anthotyro Anari, Ricotta, Mizithra or Anthotyro are a soft type of cheese. When the first stage of Halloumi processing is completed and the curd mass is removed from the whey, Anari processing starts. The whey is heated with simultaneous mixing and when the temperature of the whey is about 65 C fresh milk called prosgalo is added to 5-10% of the whey and the heating continues until boiling. The curd rises to the surface and it is removed in strainers and pressed to dry. After drying it can be left unsalted or salted on the surface and consumed fresh or dried. Unsalted with a little whey and the addition of honey or sugar for fresh consumption or it can be enjoyed in sweet dishes such as Anari pie or other traditional pastries such as bourekia. Fresh salted Anari is used as other cheese but it must best be kept in the refrigerator. Dried Anari can be enjoyed by grating on macaroni, spaghetti and other types of pasta dishes. It is a unique Cypriot cheese which is widely used as part of the Mediterranean diet, since it is a high protein product with low fat. The registration number of the European Union guarantees it is produced under strict hygienic conditions and is a high quality product made of pasteurised milk. 10 Made of 100% Pure Pasteurised Milk
11 RECIPES FOR OUR PRODUCTS Halloumi and Fried Eggs (the best breakfast) 2 fresh eggs 2-3 slices of Halloumi Cheese 4-5 tablespoons of Olive oil Salt and pepper Place olive oil in frying pan and heat slightly Add eggs one at a time and fry until set, remove on to a plate Add Halloumi cheese to pan and fry until golden brown on each side, add to plate with eggs. Season with salt and pepper to taste. Enjoy the most delicious breakfast. Halloumi Served with fresh fruits Halloumi Sandwiches Sliced bread / Pitta Bread / Crusty bread roll Butter Sliced Halloumi cheese Sliced tomatoes Sliced cucumber Lettuce leaves Mayonnaise (if required) Select bread slices or bread roll as required, butter lightly or use other condiment of choice. Add Halloumi cheese sliced to thickness required Add tomato, cucumber and lettuce. Serve cold Note: For toasted sandwich variety, toast bread and Halloumi cheese and then add cold salad items to sandwich. Shopska salad finely chop. Remove the seeds of the peppers, cut them in half lengthways and slice them into strips. Peel the cucumbers and dice them together with the tomatoes. 2. Combine all the vegetables in a suitable bowl and salt them. Add the cooking oil and the lemon juice. 3. Garnish the salad with the olives, the grated cheese and the chopped parsley. Cooking tip: A chilli can be added to the salad. Stuffed aubergines with tomatoes Ingredients for 4 serves: 4 aubergines 1 onion 200g tomatoes 150g halloumi cheese (grated) 6-7 tbsp oil 6 sprigs of parsley salt to taste oil to grease Sliced Watermelon Grapes Fresh Figs Sliced Melon Slice and arrange assortment of fruit on a decorative platter Thinly slice Halloumi cheese as an addition to the fruit platter Serve cold as a refreshing dessert or as a healthy and nutritious replacment of a light summer s meal. Ingredients for 3 serves: 3 big tomatoes (ripe) 2 medium-sized cucumbers 3 green peppers 2 red onions 100 g halloumi cheese (grated) black olives 1/2 bunch of parsley 2 teaspoons cooking oil salt and vinegar to taste 1. Cut the onions into thin strips or Made of 100% Pure Pasteurised Milk 1. Peel the aubergines and halve the lengthways. Scoop out the flesh. Sprinkle some salt over them and place them in a dip tray to remove their bitter juice. 2. For about a minute fry the finely chopped onion in a greased small pot. Rinse the aubergine flesh, dice it finely and mix it with the onion. Stir the mixture and let it stew for 5 minutes, lid closed. 3. Wash the tomatoes, then peel and cube them. Fold them in the mixture and stew for another 5 minutes, 11
12 stirring gently. Add salt and sprinkle with the finely chopped onion. 4. Rinse the aubergine shells and spoon some of the filling into them, then arrange them in a greased baking tray. Pour in just enough water for the stuffed aubergines to stew and seal the tray with aluminium foil. Place the tray in the oven and bake for 30 minutes at 180C. 5. Remove the tray from the oven, remove the foil and grate some halloumi cheese on each aubergine. Bake for another 10 minutes until the halloumi cheese turns golden. Traditional Yioubetsi (Meat Casserole) with Halloumi 1 kilo of beef, veal, lamb or pork (cut in pieces) 1 onion cut in pieces 2-3 cups of diced ripe tomatoes 2 cups macaroni 1 cup grated Halloumi cheese 2 spoonfuls of oil 4-5 cups of water Salt and Pepper Place meat pieces in baking dish with tomato, onion, oil, salt and pepper. Bake in preheated oven of 180 C for 1 hour or until meat is cooked Add water and macaroni to the meat and bake for a further 30 minutes. Remove from oven and cover with grated Halloumi cheese. Serve warm as a hearty dinner for all the family. Halloumi with chilli 2 tbsp red chillies, fresh, chopped and deseeded (about 2 medium chillies) 2 tbsp extra virgin olive oil 2 packets halloumi cheese, 250g each, sliced medium thin (i.e., just under half a centimetre) 0.25 lemons, juice only 1. Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese. 2. Use a non-stick frying pan for this, without any oil, and just give the cheese slices about two minutes a side until they're golden brown in parts. 3. When all the slices of halloumi are cooked transfer them to a couple of small plates. 4. Give the chilli oil a stir, spoon it over the cheese then give a spritz of lemon. That's all there is to it. Chicken Fillets filled with Halloumi Cheese 4 Pieces of Chicken breast fillets 8 slices of Halloumi Cheese 4 pieces of Ham or Bacon Butter or olive oil Toothpicks Wash chicken breast fillets and carefully cut in the middle so as to provide a pocket, do not separate the pieces. Insert two pieces of Halloumi cheese into the chicken fillet pocket. Wrap the bacon or ham on the outside of the chicken fillet and secure with a toothpick. Place all filled chicken breast fillets into a baking dish and lightly cover with butter or olive oil. Bake in a medium oven at 180 C for minutes until they have a golden colour. Serve with a salad or fresh vegetables for an enjoyable and healthy meal for all the family. Flaounes Yeast dough 750gr strong plain flour 1 sachet easy bake yeast 1 teaspoon salt 2 teaspoons sugar 2 tablespoons olive or vegetable oil water to mix Cheese filling 375gr flaouna cheese 100gr halloumi 1 tablespoon flour 1 teaspoon baking powder 1 tablespoon crushed dried Mint 4 eggs lightly beaten To finish 1 egg beaten sesame seeds 1 teaspoon baking powder 1 tablespoon crushed dried Mint 4 eggs lightly beaten For the dough, sift flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make it firm. Knead for at least 5 minutes until it has a smooth and elastic feel. Put the dough into a plastic bag and leave in a warm place for an hour to rise. 12 Made of 100% Pure Pasteurised Milk
13 For the filling, coarsely grate the cheeses, add the flour and baking powder then gradually stir in the beaten egg and seasonings until you have a stiff paste (if the mixture becomes runny don t use all the beaten egg). Divide the dough into egg sized pieces and roll these into 4'' (10cm) discs. Place a generous tablespoon of filling into the centre of each pastry disc, spreading it slightly. Pull dough up at 3 points to make a triangle, or 4 points to make a square. You should still be able to see the filling in the middle. Press corners together to seal and leave to rise. Just before baking, brush with beaten egg and sprinkle some sesame seeds over them. Bake in a hot oven gas 8, 450'f, 230'C for minutes until cheese filling is puffed and flaounes are golden. Serve hot or cold. Makes about 12. Zapekanka (Russian Cheesecake with Anari) 3 tablespoons sugar Preheat oven to 180 C Sift Anari cheese through sieve so that it is smooth. Mix sugar and 2 Tbsp butter. Add eggs, semolina and 3 tsp vanilla sugar. Gently stir in Anari then fold in raisins or blueberries / strawberries. Grease a 22 cm round pan with butter, coat with flour. Carefully pour mixture into pan, smooth evenly. Bake on middle rack for 30 minutes. Melt remaining butter. Pour on top, spreading evenly. Grill for 5 minutes to brown top. Mix sour cream with vanilla sugar and sugar. Serve on the side. Bourekia with Fresh Anari about 10cm in diameter. Mix all the ingredients for the filling and place a heaped teaspoon into the centre of shaped pastry. Fold over and seal edges. Deep fry the bourekia in olive oil until golden, drain on absorbent paper and serve immediately. Anarokrema (Anari, Mizithra or Ricotta) 14 sheets of filo pastry leaves 1 kg of anari (mizithra or ricotta) 1 litre cream 2/3 rds of a cup of sugar 1 shot glass of rosewater 1 teaspoon cinnamon Honey Walnuts 500 grams Anari (unsalted) 2 eggs 1/2 cup sugar 4 tablespoons butter (soft) 2 tablespoons semolina 1 teaspoon vanilla extract 1/2 cup raisins or blueberries / strawberries 1 teaspoon flour 1 cup sour cream 1 teaspoon vanilla extract Pastry 2 kg flour 1/2 cup olive oil About 1 cup lukewarm water Filling1/2 kg haloumi, washed and grated 1/2 kg anari or ricotta, mashed 3 eggs 1 teaspoon dried mint Olive oil for deep frying In a large bowl add olive oil to the flour and rub in with finger tips till well mixed. Add water slowly until a soft workable dough is formed. Knead for about 5 mins only. Do not overwork or the pastry will be too tough. Let the dough rest for about 1 hour. Divide pastry into balls about the size of a golf ball and roll out to make circles For more recipes - Gently place the filo pastry leaves on a baking dish. Bake in the oven until golden brown. If required, turn over. Leave to cool. Mash the anari in a bowl Beat with an electric mixer the sugar and cream. When it starts to thicken add all the other ingredients apart from the honey and walnuts In a large Pyrex dish, crush half the filo pastry leaves to form a base. Gently spoon the mixture over the base (carefully so as not to move the base). Break the remaining pastry leaves on top of the mixture. Place in the fridge to cool Before serving: Drizzle with honey and sprinkle the walnuts as desired. 13
14 FROZEN SHREDDED DOUGH (KUNAFA) : 12 x 450g 1x20 FCL: 1100 VACUUMED PACKED CATERING ALSO AVAILABLE FROZEN PASTRY LEAVES : 24x450g 1x20 FCL: 1100 VACUUMED PACKED FROZEN CATERING PASTRY LEAVES : 18x900g 1x20 FCL: 1100 VACUUMED PACKED FROZEN PASTRY LEAVES FOR SUMBUSAH FROZEN PASTRY LEAVES FOR SPRING ROLLS CYPRUS PRODUCTS
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16 Halloumis POC Farmers Milk Industry Ltd Athienou industrial area 40, P.O.Box: 47513, 7610 ATHIENOU, CYPRUS TEL.: , FAX: halloumis.cyp
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