Mediterranean cheese, considered

The cheeses of the Mediterranean shelf are bought the way wine is bought — by name, by style, by the table they are going to. Istanbolli is not domiati; baramili is not karish. This page treats them that way.

The collection's cheese shelf, beyond the feta range, is a set of named traditions. Brined whites: istanbolli in a case of 24 × 500 g and as an 800 g unit; domiati, softer and salt-led, at 800 g. Aged lines: baramili in brine, romi in block and wheel and sliced. Fresh lines: karish by the wholesale case. And halloumi, the grilling cheese, in block form. Each is listed in the collection with its format stated.

Premium retail and serious kitchens buy these cheeses because their customers and guests know the names — the task of supply is to honor the name with the correct cheese in the correct format, order after order.

A composed cheese board — The named shelf

§The Specification

ProductDetailPack / Format

Halloumi CheeseGrilling and frying cheeseBlock

Greenland White Cheese — IstanbolliIstanbolli white cheeseCase 24 × 500 g

Green Land Istanbuli CheeseIstanbuli cheese800 g

Green Land Domiati CheeseDomiati cheese800 g

Green Land Baramili CheeseBaramili cheese800 g

Green Land Double Cream CheeseDouble cream cheese800 g

Al Bakara Al Haloub Karish CheeseKarish cheeseCase 12 × 2 lb

Romi CheeseAged hard cheeseBlock / wheel

Mish CheeseAged, spiced traditional cheeseTraditional

Milkyland Sliced Romi CheeseSliced romi cheesePack on request

§How the shelf is bought

Premium grocers build the named shelf: istanbolli, domiati, baramili, and karish in the 800 g retail units, where the customer's recognition is the entire value. Restaurants buy selectively — halloumi for heat, feta for production, kashta and cream cheese spread for the sweet course. Distributors serving either carry the shelf as a considered set rather than a commodity bundle. Enquiries may cover a single cheese or the shelf entire; the reply is written against the named lines, in the formats listed.

Enquire on the cheese shelf

Name the formats and the shape of the volume. The reply is written, specific, and from a person.

Make an Enquiry

§Questions Buyers Ask

How do istanbolli and domiati differ?

Both are brined white cheeses, distinct in character: istanbolli is firmer, in the Istanbul style, carried in a 24 × 500 g case and an 800 g unit; domiati is the softer, saltier Egyptian classic, carried at 800 g. Programs with a knowledgeable customer base stock both.

Which cheeses suit premium retail presentation?

The 800 g units — istanbuli, domiati, baramili, double cream — and the sliced romi. They are named, stated-weight lines that present as a curated shelf rather than a commodity case.

Is halloumi part of this shelf?

Yes — a block grilling and frying cheese, listed with the shelf. It is the performance line of the range: bought for what it does over heat, and stocked by kitchens and premium retailers alike.