ingredients
MILK, salt, rennet
PDO regulations meant cheesemaker Katie couldn’t use the halloumi name, so she contacted Bill Oglethorpe, the maker of Bermondsey Frier, and asked if he could take a leaf out of his book and make a Frier for Herefordshire – a suggestion to which he readily agreed.
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our work with this product
Accompaniments
Serving Suggestions
Fry until golden and serve a top salads, roasted vegetables or burgers.FAQs
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Herefordshire Frier
A halloumi-style cheese, with all the qualities you’d expect of the popular cooking cheese: chewy and salty with a golden crust when fried, but with a rounded depth of flavour that is both slightly fermented and pleasantly fresh

PDO regulations meant cheesemaker Katie couldn’t use the halloumi name, so she contacted Bill Oglethorpe, the maker of Bermondsey Frier, and asked if he could take a leaf out of his book and make a Frier for Herefordshire – a suggestion to which he readily agreed.
ingredients
MILK, salt, rennet
background
Katie has worked with us in the past by setting up quality farm shops and enlisting our help in ensuring the cheese counters are really good. We’re now very happy to advise her in her cheesemaking venture.
our work with this product
Herefordshire Frier is made by Katie Cordle, a long-standing friend of ours who for the past few years has been working and learning at Neal’s Yard Creamery in Herefordshire. Small scale is an understatement: together with her yoghurt, sheep's curd and Long Lane Ricotta, the Frier is made in a micro-dairy in Katie’s front garden, and Neal’s Yard Dairy is one of her only wholesale customers. The lack of maturing space means Katie is limited to cheese she can make quickly and sell directly, so the halloumi style made sense, not least because she has always enjoyed eating it.
pairing suggestion
Fry until golden and serve a top salads, roasted vegetables or burgers.