Our cheese
Goat’s Milk Haloumi
Haloumi has been known as the traditional cheese of Cypriot shepherds since ancient times. Before the British introduced cows to the island in the late 19th century, Haloumi was made from goat’s and ewe's milk during the spring and early summer and preserved in earthenware pots in salted whey.
The milk combination, size, and shape depended on the season and the region of production and when ewe's milk was in short supply farmers would make this cheese using only pure goat's milk.
Lily Goat Haloumi is hand made in a small dairy, using traditional techniques that respect the history and seasonal provenance of the island. Sometimes known as "Village Cheese", it has a softer, more moist texture than its mixed-milk counterpart, and finishes with a delicious lemony tang when fried or grilled.
Bookaar Belle (coming soon)
Bookaar describes the farm’s location between dormant volcanoes, Mount Noorat, and Mount Elephant.
Our third-generation French cheesemaker oversees the production of this “beauty” at our artisan cheese factory in Mortlake.
The rich, creamy milk of our purebred Saanen goats is gently pasteurised and then slowly fermented to form a delicate curd. Over several days, the delicate Geotrichum candidum mould forms a wrinkly ivory rind on the surface. Under the rind, the soft white cheese has a mild milky and herbaceous aroma.
As the cheese matures, its flavour goes from light and citrusy to being full- bodied and nutty.
Perfect served at room temperature with crusty bread, fresh figs, or a glass of sparkling wine, this cheese showcases the gentle character of goat’s milk in a decadent, velvety form.
