The Global Halloumi Cheese Market size is expected to reach $794.6 Million by 2028, rising at a market growth of 9.4% CAGR during the forecast period


Pasteurized or unpasteurized, goat, cow, or sheep milk is used to make halloumi , its flavor is acidic, salty, and savory, and its texture is semi-hard, brined, and just a little spongy.

, April 20, 2023 (GLOBE NEWSWIRE) — announces the release of the report “Global Halloumi Market Size, Share & Industry Trends Analysis Report By Type, By Nature, By End Use, By Regional Outlook and Forecast, 2022 – 2028” –
Halloumi cheese is rich in calcium, zinc, magnesium, phosphorus, vitamins A and B (B1, B2, and B3), fat, and protein. It is frequently used in salads, sandwiches, fried foods, and burgers. In urban families and throughout the , cheese has become increasingly popular.

Halloumi cheese has been the most promising market during the past few years. Halloumi cheese is simple to digest, in contrast to other cheese, which is harder to digest as well is high in fat and cholesterol. Depending on the constituents and manufacturing technique, the color of halloumi cheese can range from white to yellow.

Although this cheese can be eaten fresh, it’s typically cooked or shredded over . The halloumi cheese was traditionally made in , a nation between and the . Traditionally, ovine milk (sheep milk) is used to make halloumi cheese. There is no particular way to make halloumi cheese as the process, and the finished product frequently varies around .

The rise in cross-cultural interaction brought on by is responsible for the halloumi cheese market’s expansion. Also, the market for halloumi cheese has benefited from the rising popularity of eating out. Because it stays hard even after being grilled, halloumi cheese is also regarded as a meat substitute for the world’s vegetarian population. Increased industry adoption of these outlets and an increase in the number of food service outlets further…


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