This Irish Halloumi made in the traditional way and with pure sheep’s milk. George and Hanna make their Halloumi from the milk of their sheep raised on their third generation hill farm in The Glen-of-Imaal, Baltinglass, Co. Wicklow.
These pizza crusts are baked in Italy according to a local recipe in the province of Piemonte. Take a la BIO IDEA pizza base, brush it with olive oil, cover it with la BIO IDEA tomato sauce with mushrooms, grate cheese over it and sprinkle with some pepper and oregano. Place in a preheated oven at 220 ° C for 10 minutes.
North of Naples in the heart of Campania has been the cheese factory of the cooperative la Marchesa (the Marquis) since the early 1980s. They produce a whole range of fresh dairy products including the original DOP Mozzarella di Bufala Campania Biologica, a mouthful. Soft, fresh and creamy as a good mozzarella should be, to be used in a caprese salad or on a freshly made pizza!