Kamil Perry
Halloumi is a semi-hard, unripened, brined cheese from Cyprus that is made from goat's and sheep's milk. It is a salty, squeaky, non-melting cheese that is a staple of vegetarian cooking across Europe and the world. While it is possible to eat halloumi raw, its unique qualities are best showcased when cooked. Halloumi has a high melting point, which makes it ideal for grilling or frying. It can be cooked in a griddle pan or a skillet, and only needs a few minutes per side. It is best served immediately, as it will lose its gooey texture and become more rubbery as it cools.
| Characteristics | Values |
|---|---|
| Country of origin | Cyprus |
| Main ingredients | Goat's and sheep's milk |
| Other ingredients | Cow's milk |
| Texture | Semi-hard, unripened, squeaky, firm, rubbery |
| Taste | Salty, sour |
| Flavour when cooked | Savoury |
| Colour when cooked | Golden brown |
| Interior when cooked | Gooey, crispy |
| Exterior when cooked | Crispy |
| Pan type | Griddle pan, non-stick frying pan |
| Oil | Olive oil |
| Storage | Refrigerate, store in a water-salt solution |
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What You'll Learn
- Halloumi cheese is made from goat's and sheep's milk, which is why it doesn't melt
- It can be fried, grilled, or roasted, but not melted
- It's best served immediately after frying, as it will lose its gooey texture
- It's widely available in supermarkets, often found with feta and other brined cheeses
- It's a staple in vegetarian cooking and can be used in salads, sandwiches, and snacks
Halloumi cheese is made from goat's and sheep's milk, which is why it doesn't melt
Halloumi is a Cypriot cheese that is traditionally made from goat's and sheep's milk, though cow's milk is sometimes used in its commercial production. The ratio of milk used varies according to seasonal availability, but it generally includes at least 70% goat's milk and 30% sheep's milk. This combination is said to be important for both the texture and flavour of the cheese. The use of goat's and sheep's milk contributes to the high melting point of halloumi, making it ideal for frying or grilling without melting.
The process of making halloumi involves using rennet to curdle the milk, and the cheese is pressed for a shorter time, resulting in a higher-than-usual pH of around 5.8. It is then dipped in hot whey, which kills the starter bacteria and prevents further development of acid. This ensures a strong, rigid protein network, resulting in a non-melting cheese.
Halloumi is known for its squeaky texture and salty taste, and it is a popular meat substitute due to its high melting point. It can be cooked in a griddle pan or a non-stick frying pan to achieve perfect grill marks or golden stripes. Its unique texture and flavour make it a versatile ingredient in various dishes, such as salads, sandwiches, and vegetarian recipes.
While halloumi is traditionally made with goat's and sheep's milk, some imitations may use different types of milk, which can affect their melting properties. Cheaper versions of halloumi may have a higher proportion of cow's milk, resulting in a moist, rubbery texture and a milder flavour. Therefore, it is important to choose high-quality halloumi to ensure the desired taste and cooking experience.
In summary, halloumi's resistance to melting can be attributed to its traditional production methods using goat's and sheep's milk, as well as the specific steps in the cheese-making process that create a strong protein network. This unique characteristic has made halloumi a beloved and versatile ingredient in cuisines worldwide.
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It can be fried, grilled, or roasted, but not melted
Halloumi is a semi-hard, unripened, brined cheese from Cyprus that is made from a mixture of goat's and sheep's milk, though cow's milk is also sometimes used. It is cooked in nearly boiling whey, which gives it its high melting point. This means that halloumi can be fried, grilled, or roasted without melting.
When frying halloumi, it is best to use a non-stick pan, as the cheese releases liquid as it cooks and will not stick to the pan. You can also use stainless steel, but a non-stick pan is preferable. Turn the heat to medium and cook each side of the halloumi for 3-5 minutes, or until browned. Fried halloumi is best served immediately, as it will lose its gooey texture and become more rubbery as it cools.
Halloumi can also be grilled. To grill halloumi, slice the cheese into 1/2-inch thick slices and brush both sides lightly with olive oil. Place the slices on a hot grill and cook for around 3-4 minutes on each side, or until golden brown and slightly charred. Like fried halloumi, grilled halloumi is best served warm.
In addition to frying and grilling, halloumi can be roasted. To roast halloumi, tear the cheese into chunks and place them on a sheet pan. Roast until the edges become crispy and golden, and the interiors remain bouncy and firm. Roasted halloumi can be tossed with herbs, citrus, jalapeños, and shallots for a bright and hearty meal.
While halloumi is known for its high melting point, there have been some reports of the cheese melting into a strange puddle. This may be due to the type of milk used, as halloumi made with a high proportion of cow's milk has been known to melt at low heat. Traditional Cypriot halloumi is made with at least 51% sheep and/or goat milk, resulting in a fairly dry and slightly sour cheese. However, imitation halloumi made with a higher proportion of cow's milk may have a lower melting point and may melt if cooked at too low of a temperature.
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It's best served immediately after frying, as it will lose its gooey texture
Halloumi is a semi-hard, unripened, brined cheese from Cyprus. It is made from a mixture of goat and sheep milk and has a high melting point, which makes it ideal for grilling or frying. It is a staple of vegetarian cooking across Europe and the world.
Halloumi is best served immediately after frying, as it will lose its gooey texture and become more rubbery as it cools. To cook halloumi, heat a non-stick grill pan over medium heat for about five minutes. Place the cheese slices in the pan and cook them until crisp and browned, for about three to five minutes per side.
It is worth noting that halloumi is often sold rolled in dried herbs, usually mint, which explains the little black dots you may see on the cheese. If you are using a non-stick pan, you do not need to add any oil. However, olive oil can be used to prevent the cheese from sticking to the pan and to add flavour.
Halloumi is a versatile cheese that can be served in many ways. It can be served on its own as finger food, in a sandwich or lettuce wrap, or as a salad topping. It can also be served with vegetables or any other dishes you are preparing.
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It's widely available in supermarkets, often found with feta and other brined cheeses
Halloumi is a semi-hard, unripened, brined cheese from Cyprus. It is made from a mixture of goat and sheep milk, though cow's milk is also sometimes used. It is widely available in supermarkets, often found with feta and other brined cheeses. In the UK, it can be found in most large and small supermarkets, and in the US, it is available at Trader Joe's, Whole Foods, and smaller stores. It can also be purchased online.
Halloumi is a very versatile cheese and can be used in many different recipes. It is a good source of protein for vegetarians and can be grilled, fried, or roasted. It is often used in salads, sandwiches, or as a snack by itself. It can also be served as a simple appetizer with a drizzle of olive oil and fresh oregano or with slices of bread or pita.
When cooking halloumi, it is important to note that it has a high melting point and does not melt easily. This makes it ideal for grilling or frying, as it will develop a golden brown, crispy exterior and a soft, gooey interior. However, it should be served immediately, as it will become more rubbery as it cools.
To cook halloumi, heat a non-stick grill pan or skillet over medium heat for about 5 minutes. Grease the grill or skillet with olive oil, then place the cheese slices in the pan. Cook for 3-5 minutes on each side, or until crisp and golden brown.
While halloumi is known for its resistance to melting, there have been some reports of it melting into a strange puddle when cooked. This may be due to the type of pan used, the temperature, or the proportion of cow's milk in the cheese. Traditional halloumi from Cyprus must contain at least 51% sheep or goat milk, but some varieties may have a higher proportion of cow's milk, which can affect its melting point.
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It's a staple in vegetarian cooking and can be used in salads, sandwiches, and snacks
Halloumi is a versatile cheese that can be used in a variety of vegetarian dishes, including salads, sandwiches, and snacks. Its high melting point and unique texture make it a popular choice for those looking to add a crispy, salty flavour to their meals.
When cooking halloumi, it is important to note that it requires a lower heat and a non-stick pan to prevent sticking and burning. Thick slices of halloumi are preferable, as they tend to go gooey in the middle, while thinner slices may dry out. To achieve perfect grill marks, use a griddle pan or a crinkle cutter.
For a delicious and simple salad, grill the halloumi and combine it with fresh vegetables, beans, and a zesty dressing. Mediterranean-inspired halloumi salads often feature ingredients like cucumber, olives, pine nuts, and farro. The protein-rich halloumi also pairs well with additional sources of protein, such as chicken, steak, or seafood.
Halloumi sandwiches are another quick and tasty option for vegetarians. Grilled halloumi sandwiches on hearty ciabatta rolls, topped with tomato and balsamic glaze, offer a satisfying and sophisticated take on the classic grilled cheese. For an extra flavour boost, spread some pesto on the bun before assembling the sandwich.
Whether it's grilled, fried, or sandwiched, halloumi's distinct flavour and texture make it a beloved staple in vegetarian cooking, adding a salty, crispy, and creamy element to any dish.
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Frequently asked questions
Halloumi is a semi-hard, unripened brined cheese from Cyprus that is made from goat's and sheep's milk. It has a high melting point, which means it is ideal for grilling or frying and will not melt.
If your halloumi is melting, it may be that it is not authentic halloumi. Cypriot halloumi must, by law, contain at least 51% sheep/goat milk.
To cook halloumi, slice the halloumi block into eight one-ounce slices. Heat a non-stick grill pan over medium heat for about five minutes. Place the cheese slices in the pan and cook them until crisp and browned, for about three to five minutes per side. Serve immediately.
Yes, you can cook halloumi in the oven. It is best to slice the halloumi and cook it for a short time to avoid it becoming dry and tough.
Halloumi is delicious served with bread or pita, or gluten-free cornbread. It is also great in salads, sandwiches, or as a snack by itself.
