Halloumi
Cyprus
Halloumi is a delicious cheese which is uniquely able to be grilled.
Traditionally prepared from sheep's milk in the Greek island of Cyprus, Halloumi is a soft curd-like cheese free of rennet and safe for vegetarians
Plain, Halloumi is firm, salty and a bit rubbery, perhaps most comparable to a thick feta in taste with a smoother texture, though the taste of halloumi is certainly unique, but halloumi is not meant to be eaten plain!
Halloumi should be warmed, grilled, or otherwise fired up in order to really be enjoyed. Cooked, the saltiness fades into a strong savory bite, with a slightly creamy texture.
Halloumi should be warmed, grilled, or otherwise fired up in order to really be enjoyed. Cooked, the saltiness fades into a strong savory bite, with a slightly creamy texture.
Think of halloumi like the marshmallow of cheeses: Eaten plain, it's nothing special and even tastes a bit odd, but properly crisped over an open flame (or a grill), both halloumi and marshmallows become beautifully pleasantly crispy and savory on the outside, sensually melted on the inside and really can't be compared to any other food experience or taste.
Halloumi is firm in texture and is sold in compact bricks and vacuum-packed in plastic, similar to feta cheese. Halloumi may be refrigerated, unopened, for up to one year. Once opened, store it in the refrigerator in salted water in an airtight container for up to two weeks, or wrap it tightly in waxed paper, parchment paper, or cheese wrap. Halloumi may also be wrapped in plastic or foil and frozen for up to three months without affecting its texture when cooked.
Traditionally prepared from goat's and/or sheep's milk on the Eastern Mediterranean island of Cyprus, Halloumi is a white, layered cheese, similar to mozzarella. It is a semihard, unripened, and brined cheese with a slightly spongy texture. Its flavor is tangy and salty, and it has no rind. Halloumi is sometimes made from cow's milk. The milk may be pasteurized or unpasteurized. Halloumi can be eaten raw, but due to its high melting point, it's an ideal cheese for grilling or frying.
The milk is heated, and rennet or vegetarian rennet is added to coagulate the milk. When the curds form, they are cut, the whey is drained, and the curds are left to firm up and pressed into molds. The cheese is then poached in water or whey, and it's this additional heating step that provides Halloumi's resistance to melting. The cheese is then salted (and traditionally sprinkled with mint) and can be eaten fresh within three to five days. Otherwise, it can be preserved in brine and aged for several months, which contributes to its salty flavor. Unlike most cheeses, no acid or acid-producing bacteria are used to produce Halloumi.
| Milk | Combination |
|---|---|
| Texture | Semi-Firm |
| Country | Cyprus |
