Randy Chandler
Halloumi is a popular cheese used in cooking, often grilled, fried, or barbecued. It is made from goat's and sheep's milk and is known for its salty, squeaky texture and its ability to retain its shape and texture when heated. While it is perfect for cooking, some people have reported their halloumi melting into a strange puddle. So, does halloumi melt?
| Characteristics | Values |
|---|---|
| Melting | Halloumi is a non-melting cheese |
| Texture | Squeaky, salty, with a firmer bite |
| Taste | Salty |
| Preparation | Grilling, frying, barbequing |
| Region | Cyprus, Greece, Middle East |
Explore related products
What You'll Learn
Why halloumi cheese doesn't melt
Halloumi cheese is a popular ingredient in many dishes, often grilled or fried due to its unique ability to retain its shape and texture without melting. This non-melting property sets it apart from other cheeses and makes it a versatile option for various culinary applications. But why exactly doesn't Halloumi melt?
The science behind Halloumi's high melting point lies in its production process. Firstly, Halloumi is made with rennet, a coagulating agent derived from the stomachs of calves, kids, or lambs. The use of rennet in cheese-making is a traditional technique that contributes to the unique characteristics of the final product. During the production of Halloumi, the cheese curds are pressed for a shorter time than usual, resulting in a higher pH level, typically around 5.8. This higher pH is one of the key factors in the cheese's resistance to melting.
Another critical step in the process is heating the fresh curds before they are pressed and placed in brine. Interestingly, the curds are cooked within their own clarified whey at a temperature of 190°F, which is above their normal melting point. Instead of melting, the curds congeal, resulting in a harder cheese with an even higher melting point. This process is similar to poaching an egg, where the egg cooks inward and solidifies instead of spreading out in the heated water.
The final step in the process that contributes to Halloumi's non-melting property is dipping the cheese in hot whey. This step kills the starter bacteria and prevents the further development of acid, leading to the flow of calcium phosphate out of the cheese. As a result, a strong, rigid protein network is formed, ensuring that the cheese retains its shape and texture even when heated. This unique combination of production techniques gives Halloumi its distinctive characteristics, making it a favourite for grilling, frying, and adding flavour and texture to various dishes.
Cheese Puffs: Melting Mystery in Your Stomach
You may want to see also
How to cook halloumi cheese
Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep's milk. It is known for its high melting point, which makes it perfect for grilling or frying. When cooked, halloumi develops a golden-brown sear and a crispy texture while remaining soft and slightly chewy inside.
To cook halloumi, start by heating a non-stick skillet or frying pan over medium heat and adding olive oil. This prevents the cheese from sticking and adds flavour. You can also use clarified butter or ghee. Once the oil is heated, add the halloumi slices and let them cook undisturbed for about 2-3 minutes on each side. Remove the halloumi from the pan once both sides are golden and crispy, and serve immediately.
You can also dry fry halloumi, cooking it in a nonstick pan with nothing else added. Alternatively, fry the halloumi in extra virgin olive oil for enhanced flavour. Cut the halloumi into thick sticks or slices and cook them briefly over medium to medium-high heat. Drizzle with warmed honey and sprinkle with sesame seeds for a sweet and salty snack or appetizer.
Halloumi is a versatile cheese that can be cooked in a variety of ways, including baking, grilling, and frying. It is a popular ingredient in Mediterranean and Middle Eastern cuisine and is often served as an appetizer, snack, or part of a salad or breakfast.
Goat Cheese Melting in Sauce: What's the Verdict?
You may want to see also
Halloumi cheese recipes
Halloumi is a traditional Cypriot sheep and goat's milk cheese with a high melting point, which makes it perfect for grilling or frying. While it won't melt, the surface will caramelize slightly and the inside will soften, giving it a rich, squeaky texture. It is a versatile ingredient that can be used in a variety of dishes, from appetizers to salads and sandwiches. Here are some mouth-watering recipes to try:
Grilled Halloumi
To grill halloumi, preheat a grill or grill pan to high heat. Slice the halloumi into 1/2-inch-thick planks and rub both sides with olive oil. Place the cheese on the hot grill, then reduce the heat to medium and grill for 2 to 3 minutes per side, or until well-charred. Serve with a drizzle of honey or balsamic vinegar, or with sliced baguette, fresh herbs, and a tasty sauce.
Fried Halloumi
Heat olive oil in a skillet over medium heat. Add sticks of halloumi cheese and cook until they turn light golden brown, about 1 to 2 minutes. Sprinkle with lemon juice, oregano, and pepper, and serve with a Greek salad and crusty bread for a complete meal. For an extra indulgent touch, serve the fried halloumi with warmed honey.
Halloumi in Salads
Halloumi is a delicious addition to many types of salads. Try it in a Caprese salad instead of mozzarella, or add it to a panzanella, Greek salad, or cucumber and tomato salad. For a refreshing breakfast or brunch option, serve fried halloumi with za'atar, warm pita, and fresh vegetables or a tangy tomato and cucumber salad.
Other Ideas
Halloumi is incredibly versatile, so feel free to get creative! Try adding it to sandwiches or grain bowls, or simply enjoy it on its own with sliced tomatoes and crusty bread. You can also experiment with different dips and sauces, such as honey, balsamic vinegar, or Greek dressing.
Meltable Magic: Exploring Cheese Curds' Melting Potential
You may want to see also
Explore related products
Halloumi cheese imitations
Halloumi is a semi-hard, brined cheese with a high melting point, which makes it ideal for grilling or frying. It is traditionally made from goat's and/or sheep's milk, with cow's milk sometimes used. The cheese gets its resistance to melting from an additional heating step during production, where the cheese is poached in water or whey.
There are several Halloumi-style cheeses that are similar in texture and taste to traditional Halloumi. These imitation cheeses are usually called "Halloumi-style", "grillable", "grilling cheese", or "frying cheese". They are often prepared by dairy and goat farmers in Canada and the United States and may be made with cow's milk. These imitation cheeses tend to be less expensive than traditional Halloumi.
Some specific examples of Halloumi imitations include:
- Carr Valley "Bread Cheese"
- Juustolepia (Juusto for short)
- Paneer
- Queso Fresco
- Provoleta
- Kasseri
- Panela
It is important to note that while these cheeses may share similar characteristics with Halloumi, they may not have the exact same taste, texture, or melting properties as traditional Halloumi cheese.
Greek Salad Cheese: Melting Mystery Solved
You may want to see also
Halloumi cheese origin
Halloumi is a semi-hard, unripened, and brined cheese with a high melting point, allowing it to be grilled or fried without melting. Its texture is often described as "squeaky". The cheese is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk.
Halloumi is said to have originated in the Eastern Mediterranean, with its roots potentially tracing back to the Bedouin tribes of the Middle East. It is strongly associated with Cyprus, where it has been produced for centuries and is deeply embedded in the local culture and cuisine. The earliest known descriptions of halloumi in Cyprus were recorded in the mid-16th century by Italian visitors to the island. However, it is unclear whether the halloumi recipe originated in Cyprus and spread to other regions or if similar cheese-making techniques evolved independently in various parts of the Eastern Mediterranean.
In Cyprus, halloumi was traditionally made in small family cheese dairies, farmers' sheepfolds, or casual cheese dairies, using sheep and/or goat milk. It served as a way to preserve milk and was a valuable source of protein for the local population. The recipes varied from village to village, with each community having its own unique techniques and secret ingredients. The name "Halloumi" is derived from the Arabic word "ḥalūm," meaning "cheese," which was mentioned in a 14th-century Egyptian cookbook in reference to a cheese brining technique.
Today, halloumi is produced in both small traditional dairies and large modern dairies in Cyprus. It is a significant export product for the country, with exports reaching over €250 million per year. Halloumi is also popular in Greece, the Middle East, and other parts of the world. The European Commission has received an application to register the names "Halloumi" and "Hellim" as a Protected Designation of Origin (PDO) for cheese made predominantly from sheep and/or goat milk in Cyprus.
Melting Velveeta Cheese in a Crock Pot: Easy Steps
You may want to see also
Frequently asked questions
No, halloumi cheese is made in such a way that it does not melt. If heated, the surface caramelizes slightly and the inside softens.
Halloumi is made with rennet and is pressed for a shorter time, resulting in a higher-than-usual pH (around 5.8). The cheese is then dipped in hot whey, which kills the starter bacteria and prevents further development of acid, ensuring a strong, rigid protein network.
Halloumi cheese is perfect for grilling on the barbecue or frying.
