Patrick Oconnell
Halloumi is a Cypriot cheese made from goat's and sheep's milk. It is made in such a way that it does not melt, making it perfect for frying and grilling. However, some people have reported their halloumi melting into a strange puddle, which could be due to using an imitation product or a variation of the cheese such as hellim.
| Characteristics | Values |
|---|---|
| Melting | Halloumi is a non-melting cheese |
| Texture | Squeaky, crumbly, firm |
| Taste | Salty |
| Origin | Cyprus |
| Milk | Goat and sheep |
| Preparation | Grilling, frying, pan-frying |
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What You'll Learn
Why doesn't halloumi melt?
Halloumi is a Cypriot cheese made from goat's and sheep's milk. It is made in such a way that it does not melt. This non-melting property makes it perfect for grilling and frying. When heated, the surface of the cheese caramelizes slightly and the inside softens, but it retains its texture and shape. The non-melting property of halloumi is due to its manufacturing process. It is made with rennet and pressed for a shorter time, resulting in a higher-than-usual pH of around 5.8. The cheese is then dipped in hot whey, which kills the starter bacteria and prevents further development of acid. This ensures a strong, rigid protein network that prevents the cheese from melting.
Halloumi is a versatile cheese that can be used in various dishes, adding a unique salty and squeaky texture to them. It is widely available across Europe and the Middle East and is now being imported worldwide. Halloumi has been around for many centuries and is said to have originated in the Middle East, particularly with the Beduin tribes, who found its long shelf life ideal for their way of life. It was also a staple in Cyprus before the Turkish invasion of 1571, where it was an essential part of the local diet in the absence of refrigeration.
While halloumi is known for its non-melting properties, there have been a few reports of it melting into a "strange puddle." However, these instances are rare and may be due to variations in the cheese's production or the cooking method used. Some factors that could contribute to halloumi melting include the type of milk used, with cow's milk having a higher melting point than sheep's or goat's milk, and the cooking temperature, as using a non-stick pan or adding oil can affect the cheese's texture.
Overall, halloumi's resistance to melting makes it a unique and versatile cheese that is beloved by many, especially vegetarians, for its ability to be grilled, fried, or cooked in various ways while retaining its shape and texture.
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Halloumi cooking methods
Halloumi is a highly versatile Cypriot cheese with a high melting point, allowing it to maintain its shape when cooked. It is perfect for grilling, frying, baking, barbecuing, or cooking in an air fryer. Here are some methods for cooking halloumi:
Grilling/Barbecuing
Grilling halloumi is a popular cooking method. To grill halloumi, start by removing it from its packaging and patting it dry with a paper towel. Cut the halloumi into 1-centimetre-thick slices, or slightly thicker to ensure a gooey middle. You can also cut it into various shapes, such as large cubes for kebabs or chips for halloumi fries. Brush both sides of the slices lightly with olive oil and season with spices, if desired. Heat a grill or barbecue to a medium-high setting and place the halloumi slices on the grill rack or a sturdy baking tray. Grill for 3-4 minutes on each side until golden brown and crispy around the edges.
Pan-Frying
To pan-fry halloumi, heat a drizzle of olive oil in a frying pan over medium-high heat. Cut the halloumi into 1-centimetre-thick slices and lay them in the hot oil, ensuring they are not overcrowded. Cook for 1-2 minutes on each side until golden brown and serve immediately. If using a non-stick pan, you may not need to add oil, as halloumi releases liquid as it cooks. However, if using stainless steel or another type of pan, a dash of oil will help prevent sticking.
Air-Frying
Halloumi can also be cooked in an air fryer, though specific instructions may vary depending on the model.
Marination (Optional)
Before cooking, you can marinate the halloumi in olive oil and your choice of herbs, spices, citrus zest, garlic, chilli, or other aromatic ingredients to add more flavour. This step is optional but can enhance the depth of flavour in the cooked halloumi.
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Halloumi imitations
Halloumi is a semi-hard cheese with a high melting point, which makes it ideal for frying or grilling without melting. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as "squeaky", and it has a salty and slightly minty flavour. Halloumi is a popular cheese in the Eastern Mediterranean and has been produced on the island of Cyprus since at least the 16th century.
Due to its unique properties and flavour, halloumi has become a popular ingredient in Western cuisine, with some companies offering imitation halloumi products. One example of this is the "frying cheese - Greek style" sold by Lidl in the UK, which is described as "basically imitation halloumi". This product is made from cow's milk and is said to be "pretty revolting" in comparison to real halloumi. Another similar product is called "bread cheese" or "saganaki", which is also described as an imitation of halloumi. These imitation cheeses are typically cheaper than authentic halloumi and are often made with different types of milk, which can affect their taste and texture.
When purchasing halloumi, it is important to look for the "PDO" label, which stands for Protected Designation of Origin. This label guarantees that the product is made in Cyprus and adheres to traditional production methods. Some recommended brands of halloumi include Alambra and Dodoni, which are said to have a better texture and flavour than more economical brands.
To cook halloumi, it is typically fried or grilled until it is golden on the surface and soft on the inside. It can be served as is, with vegetables, or as an ingredient in salads or sandwiches. One popular recipe is to drizzle fried halloumi with honey and sprinkle it with thyme, creating a combination of salty, sweet, and earthy flavours.
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Halloumi's history
Halloumi is a semi-hard, pasteurized cheese with a firm and creamy texture. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Halloumi is most commonly associated with Cyprus, but it is also popular in Greece, the Middle East, and other parts of the world. The name "Halloumi" is derived from the Modern Greek word "khalloúmi," which comes from Cypriot Maronite Arabic "xallúm," which in turn comes from Egyptian Arabic: "ḥallūm."
The history of Halloumi goes back thousands of years, with some sources tracing its origins to the Bedouin tribes of the Middle East, specifically the grasslands of the Sahara around 4,000 BCE. In this hot climate, the only way to preserve milk was to turn it into hard salted cheese, and the long-keeping nature of Halloumi made it ideal for the nomadic Bedouin way of life. The method of making Halloumi involves curdling milk in an animal stomach, adding Rennet, pressing and salting the curdled milk, and then brining it in a salty solution. Evidence of a similar process has been found in cuneiform text from Egypt dating back to about 2,000 BCE. The Coptic people of that time called it "Aloum" or "Alum," meaning "cheese."
Halloumi was definitely produced on the island of Cyprus before the Turkish invasion of 1571, and some sources suggest that it may have been imported there from the Middle East before this time. The earliest known surviving descriptions of Halloumi in Cyprus were recorded by Italian visitors in the mid-16th century. However, it is unclear whether the recipe originated in Cyprus and then spread to other parts of the Eastern Mediterranean, or whether the techniques for making this non-melting cheese evolved independently in various regions.
In traditional Cypriot Halloumi, sheep and/or goat's milk was used, as cows were scarce on the island until they were introduced by the British in the 20th century. However, as demand for Halloumi grew, industrial cheese-makers began using more cow's milk due to its lower cost and higher availability. Today, Halloumi is a registered trademark of the government of Cyprus in the United States, and it has been awarded Protected Designation of Origin (PDO) status in the European Union, meaning it can only be produced in Cyprus under specific guidelines.
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Other non-melting cheeses
Halloumi is a semi-firm cheese that can be cooked without melting. It is perfect for grilling or frying and is often served with a side of vegetables or in salads. While it does not melt, the texture of halloumi changes significantly when heated, becoming silky with a crispy brown crust. The inside softens and the surface slightly caramelizes.
- Lithuanian white cheese
- Queso fresco
- Juustoleipä or bread cheese
- Paneer
- Leipäjuusto
Like halloumi, these cheeses have a high melting point, making them ideal for frying or grilling. They are similar to halloumi in that they are fresh, semi-firm cheeses that retain their shape when heated. However, unlike halloumi, they are made using a process that involves adding an acid or an acid-producing bacteria to curdle the milk. This creates a high-protein, heavily textured, and inflexible cheese. Halloumi, on the other hand, is made with rennet and has a shorter pressing time, resulting in a higher-than-usual pH. The cheese is then dipped in hot whey, killing the starter bacteria and preventing further development of acid. This ensures a strong, rigid protein network that does not melt when heated.
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Frequently asked questions
No, halloumi cheese is made in such a way that it does not melt.
Halloumi is made with rennet and pressed for a shorter time, resulting in a higher-than-usual pH (around 5.8). It is then dipped in hot whey, which kills the starter bacteria and prevents further development of acid, ensuring a strong, rigid protein network.
Halloumi is perfect for grilling on the barbecue or frying in a pan.
Yes, you can reheat halloumi, but it is safer not to. It does not reheat well if it was cooked to a crisp, so it is better to keep it on the softer side if you know you will be reheating it.
Halloumi has a salty, squeaky texture and a signature taste.
