A full fat white Greek cheese from pasteurised cow’s milk traditionally made in the island of Chios using locally produced milk only.

With a semi- soft, elastic texture and milky aromas, Mastelo’s light, salty taste turns utterly moreish when grilled.

Mastelo holds its shape when heated and that makes it ideal to use on barbecues & griddle pans.

Very similar to hallumi but less salty, with a milkier taste and less squeaky as a texture, it works very well to any recipe calling for the popular Cypriot cheese.

Each piece of Mastelo has a variable weight between 360g-400g.

Mastelo cheese made in Chios island in Greece, with pasteurised cow’s milk sourced form local herbs.

Storage Information

Once opened, keep refrigerated and consume within 10 days.

Cow’s Milk
Salt
Rennet