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Talagani - Press Release

Posted on 1 November, 2008 by ipadmin There have been 0 comments

Winner Of Gold, Best New Cheese
At The World Cheese Awards
31st October 2008

A 100% sheep’s milk cheese Odysea’s talagani cheese comes from Messenia in the Peloponnese in Southern Greece.  Produced by a small farmer on his family-owned farm, it is an artisan traditional methods which include curing it in brine.

Often compared to halloumi, talagani has a superior, softer texture and a richer, creamier flavour which is offset by it’s delicate saltiness and subtle mint undertones. Like halloumi it is best grilled or fried and eaten straight away.  It is also great on pizzas, cheese-burgers instead of cheddar, or sandwiched in between two portabello mushrooms. Perfect for the barbecue it can be added to meat kebabs or used to make vegetable kebabs with peppers, courgettes and mushrooms. The flavour can also be enhanced by marinating it in olive oil and herbs before cooking, and grilled welcome addition to fresh, green salads and roasted vegetables.

Currently available in vacuum packs of 350g (approx) it is suitable for restaurants and can be sold loose over the counter.

Download Talagani Press Release 2008

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