Our Cheese
If you’re passionate about cheese done right, you’re in good company.
All of our cheese has been tried and tested and thoroughly researched, and made with 100% fresh New Zealand dairy milk straight from the local farms near our little factory in Waitakere.
Halloumi
Loved by cheese junkies everywhere, this semi-hard cheese preserved in brine known for its trademark squeak, is believed to have originated in Cyprus. As a non-meltable cheese, fried or grilled halloumi all on its own or wrapped in pita bread, has been known to cause unexplained tears of joy.
Cyprus being a stone’s throw away from the Middle East, halloumi has become a staple in all Arab kitchens, from Levantine countries in the North to the scorching hot desert countries of the Gulf.
Taiba cheese halloumi has been tried and tested in the family kitchen for years to achieve the taste and squeaky texture just like the halloumi back home. Halloumi can be made with sheep or dairy milk. Our taste testers preferred the halloumi made from fresh New Zealand dairy milk, and we believe you will be nodding in approval.
Serving suggestions
We personally recommend that you try what the Arabs call “taghmees”. Slice and pan-fry the Taiba halloumi in a thin layer of olive oil, tear off small chunks of fresh pita bread, and wrap it around mouthful sized chunks of Halloumi (or the entire slice!). Be warned, your first bite may make you emotional, so best to try this at home.
Otherwise you may of course have it with salad, grilled or fresh, if you are so inclined.
Akkawi
The Taiba Cheese family are proud of the native roots of this delectable soft white cheese from the Palestinian city of Akka. We have tested this cheese for meltability and stretchability and its delicious mild flavour.
As a cheese that melts and stretches, Akkawi is delicious served in grilled sandwiches, atop pizzas or as a stuffing for cheese pastries. Traditional Palestinian pastries or mana’eesh, not dissimilar to the Italian calzone, are often stuffed with Akkawi and a generous sprinkle of dried mint.
Other serving suggestions
As a meltable cheese with superior stretchability, Akkawi is delicious served in grilled sandwiches, atop pizzas or as a stuffing for cheese pastries. Traditional Palestinian pastries or mana’eesh, not dissimilar to the Italian calzone, are often stuffed with Akkawi and a generous sprinkle of dried mint.
We hope you enjoy our tastes of home in your own kitchen with your family and friends, and create many happy memories these cheeses are known to inspire. From our kitchen to yours, sahha w afiyeh. May your cheese creations be enjoyed in health and well-being.
Knafeh Cheese (Akkawi 2.0)
Knafeh Cheese is our proprietary recipe, modifying the original Akkawi for ultimate stretchability.
Knafeh is a Middle Eastern dessert. The country of origin will not be mentioned here, for fear of the outbreak of a bitter cyber conflict. Many Arab countries fight for the claim of origin. We are content to say it is delicious enough to cause this civil unrest. Knafeh has desalted Akkawi cheese at its base, melted lovingly over a stove, and a layer of browned pastry on top. It is then smothered with a hefty amount of sugar syrup, and served to often large, hungry Arab crowds. In Palestinian life, knafeh is a must at weddings and any and all celebrations we can use as an excuse for this rich dessert.
Other serving suggestions
Knafeh cheese has the stretch of a mozzarella and the flavour of a white cheese. We love to stuff it in pastries or sprinkle it lavishly on our pizzas.
We hope you enjoy our tastes of home in your own kitchen with your family and friends, and create many happy memories these cheeses are known to inspire. From our kitchen to yours, sahha w afiyeh. May your cheese creations be enjoyed in health and well-being.