Beware *very* salty 'Haloumy' Cheese

[I'm back on the laptop]

I bought some 'haloumy' cheese on one of my deli foray's around the
eastern suburbs of Brisbane.

I picked up a cryo-pak as it looked pretty much like an original from
Cyprus.... cheeses folded over on some dried mint. It had been imported
by Aegean Import/Exports (Capalaba)

Anyways, I cooked it up last night as I just had a hankering for a
couple of slices.

Even took some pics.

After it had browned nicely I grabbed a piece and took a bite..........
HOLY CRAP!!!! Was it ever salty!!!! *WAY* too salty. I gave the SO a
little piece to try just in case I was being 'over sensitive', and she
concurred.

So, it ended up being consigned to the bin. I had bought the same cheese
from the same importer previously, and had never had a problem.
Obviously, they had changed their supplier.

I dragged the packaging out of the bin to look at the 'contents' label.

Sodium per 25g serve 600mg, and per 100g serve 2400mg!!!

Luckily I also had a container of "Fresco" Haloumi, a plastic 'jar',
with the cheese in brine.

www.frescocheese.com

I have previously tried their little bocconcini, and they weren't too
bad, so had grabbed one of their haloumi's. We also buy their baked
riccota..... which is good for frying also.

Before I even opened it I read the 'contents list' for the sodium
content.

199mg per 25g serve, and 794mg per 100g

I can tell you..... it tasted great, just like it is supposed to.

If I ever go to buy some Aegean Import cheese again, I'll *definitely*
be looking at the label on the back first!!


The first pic is the original looking, over salty Aegean
import...........

http://tinypic.com/m/feihaq/3


The next two are the Fresco (Australian made) haloumi..


http://tinypic.com/m/feihar/3


http://tinypic.com/m/feihas/3

[Bob O'Dyne]

On Fri, 20 Apr 2012 02:09:45 +0000 (UTC), "I'm back on the laptop"

Post by I'm back on the laptop
After it had browned nicely I grabbed a piece and took a bite..........
HOLY CRAP!!!! Was it ever salty!!!! *WAY* too salty. I gave the SO a
little piece to try just in case I was being 'over sensitive', and she
concurred.

If something like that happens again, try soaking the cheese in fresh
cold water overnight or for a couple of days. (You'll need to change
the water ever day.) That should leach out the salt.

[I'm back on the laptop]

Post by Bob O'Dyne
On Fri, 20 Apr 2012 02:09:45 +0000 (UTC), "I'm back on the laptop"

Post by I'm back on the laptop
After it had browned nicely I grabbed a piece and took a bite..........
HOLY CRAP!!!! Was it ever salty!!!! *WAY* too salty. I gave the SO a
little piece to try just in case I was being 'over sensitive', and she
concurred.

If something like that happens again, try soaking the cheese in fresh
cold water overnight or for a couple of days. (You'll need to change
the water ever day.) That should leach out the salt.

Unfortunately, I'd cooked/fried it prior to tasting.