| The milk arrives |
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We pasteurise it in order to destroy harmful bacteria |
| The milk is transfered in the cheese vat |
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The enzymes coagulate the milk |
| We cut the gel in small pieces |
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We stir the curd to remove excess moisture |
| We remove the cheese curds from the whey |
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The curds are placed in rectangular moulds and then it is pressed |
| We cut the block into smaller pieces |
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We boil the haloumi to give it its special texture, which doesn’t melt |
| Each cheese piece is folded in two |
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Then the pieces are placed in brine until the desired salt content is reached |