Frederic Melton
Halloumi is a salty, squeaky cheese made from goat's and sheep's milk that is a staple in vegetarian cooking. It is a versatile cheese with a high melting point, which means it can be cooked in a variety of ways, including pan-frying, roasting, broiling, grilling, and frying. While it is known for its unique ability to retain its shape without melting, there have been instances where halloumi has melted, resulting in a flat, chewy, and tough texture. This could be due to factors such as the type of pan used, the heat level, the addition of oil, or the proportion of cow's milk in the cheese. To achieve the desired soft, gooey, and crispy texture, it is recommended to use thick slices of halloumi, cook it on a grill pan or griddle pan, and adjust the heat and cooking time accordingly.
| Characteristics | Values |
|---|---|
| Cheese type | Halloumi |
| Cheese origin | Cyprus |
| Cheese texture | Firm |
| Melting point | High |
| Ingredients | Goat's milk, sheep's milk |
| Commercial ingredients | Cow's milk |
| Taste | Salty |
| Texture | Squeaky |
| Preparation | Grilling, pan-frying, roasting, broiling, frying |
| Cut | Thick slices |
| Grill type | Outdoor grill or grill pan |
| Oil | Olive oil |
| Grill time | 2-3 minutes per side |
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What You'll Learn
Halloumi cheese is made from goat's and sheep's milk
Halloumi cheese is a Cypriot cheese that is traditionally made from goat's and sheep's milk. In fact, halloumi from Cyprus must, by law, contain at least 51% sheep and/or goat milk. The ratio of milk used in traditional halloumi varies according to seasonal availability but generally includes at least 70% goat's milk and 30% sheep's milk. The use of goat's milk ensures a firm texture and definitive lingering flavour, while the rich fatty composition of sheep's milk seeps out of the cheese when heated and forms a crispy golden crust.
However, as demand for halloumi grew, industrial cheesemakers began using more cow's milk, which is cheaper and more plentiful. The most popular form of halloumi today contains more than 75% cow's milk, with just a small amount of goat's and sheep's milk. This makes it much cheaper to produce, but it also results in a milder flavour and a moist, rubbery texture.
Halloumi is made in such a way that it has a high melting point and does not melt easily. This is why it is often fried or grilled, and it is a popular meat substitute for vegetarians. When cooking halloumi, it is best to use a low heat and a non-stick pan, as the cheese can burn quickly. Thick slices of halloumi will go gooey in the middle, while thin slices can dry up and become hard.
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It has a high melting point and unique texture
Halloumi is a unique cheese made from goat's and sheep's milk. It originates from Cyprus and has a high melting point and a signature "squeaky" texture. This unusual combination of qualities makes it a versatile and fun ingredient to cook with.
The high melting point of halloumi is due to its traditional production methods. Cypriot halloumi is made with at least 51% sheep and/or goat milk, which results in a fairly dry, slightly sour, and crumbly cheese. This composition means it can withstand heat without melting, making it ideal for grilling, frying, or roasting.
The firm texture of halloumi allows it to develop a crispy, charred exterior when cooked, while the inside becomes deliciously warm and gooey. This contrast in textures is part of what makes halloumi so appealing. It can be sliced and grilled, fried, or roasted, and served in a variety of dishes, from salads to sandwiches.
However, the high melting point of halloumi can also be a source of confusion and frustration for cooks. Some have reported instances of their halloumi melting into a "strange puddle," which results in a flat, chewy, and tough texture. This is often due to the use of imitation halloumi, which may have a higher proportion of cow's milk or be made with different production methods, causing it to have a lower melting point.
To ensure you're getting the authentic halloumi experience, it's worth investing in legitimate Cypriot halloumi or carefully reading the labels to understand the ingredients and production methods. By choosing the right halloumi, you can take advantage of its high melting point and unique texture to create delicious and versatile dishes.
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It's perfect for grilling, frying, roasting, or broiling
Halloumi is a semi-hard cheese made from goat's and sheep's milk, with a signature salty and "squeaky" texture. Unlike other cheeses, halloumi has a high melting point, making it ideal for grilling, frying, roasting, or broiling.
When grilling halloumi, it's best to cut the cheese into 1/2-inch-thick slices. Drizzle olive oil on both sides of the slices and rub it in. Preheat your grill to a high temperature and place the halloumi slices on it. Reduce the heat to medium and grill each side for 2 to 3 minutes, or until grill marks form. The cheese will become deliciously warm, with a crispy exterior.
For frying, you can use a non-stick pan without any oil, which is called "dry frying." However, for optimal flavor, it is recommended to use olive oil, heating it to a medium-high temperature before frying the halloumi for 5 minutes or less.
When roasting or broiling halloumi, it is often paired with potatoes. For example, you can thinly slice potatoes and layer them with halloumi, drizzling lemon juice and sprinkling lemon zest on top. Place the dish in the broiler for around 11 minutes, until the potatoes are browned and the cheese is golden.
Halloumi's unique ability to withstand heat without melting makes it a versatile ingredient that can be cooked in a variety of ways to create delicious dishes.
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Use thick slices to get gooey halloumi in the middle
Halloumi is a semi-hard cheese with a high melting point, which means it retains its shape and doesn't melt when grilled or fried. Instead, it gets a brown, crispy exterior while becoming gooey and stretchy on the inside. This texture is achieved by cooking the cheese in nearly boiling whey during the production process.
While halloumi is known for its non-melting characteristic, there are a few factors that can cause it to melt. One factor is the type of milk used. Halloumi made with a high proportion of cow's milk is more likely to melt than halloumi made with sheep's or goat's milk. Another factor is the cooking method; halloumi is more likely to melt if it is cooked at low heat or for too long.
To get gooey halloumi in the middle, it is recommended to use thick slices of cheese. This can help prevent the cheese from melting and becoming rubbery as it cools. Thick slices of halloumi can be grilled or fried, and will result in a golden brown exterior with a gooey and stretchy centre. For grilling, slice the halloumi into ½-inch thick slices and brush both sides lightly with olive oil. Place the slices on a hot grill and cook for 3-4 minutes on each side.
In addition to thick slices, there are other ways to prepare halloumi to achieve a gooey texture. Halloumi fries, for example, can be made by cutting the cheese into batons, dipping them in egg, and rolling them in breadcrumbs before frying for about 10 minutes. This results in a gooey and cheesy inside with a crispy exterior.
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It's important to use a low heat when cooking halloumi
Halloumi is a unique cheese from Cyprus that is traditionally made with a mix of goat's and sheep's milk. It has a high melting point and a signature "squeaky" texture, making it ideal for grilling, frying, or roasting. While it is possible to melt halloumi, it is important to use a low heat when cooking it to avoid a puddle of melted cheese.
When cooking halloumi, it is crucial to use low heat to prevent it from melting and maintain its characteristic texture. Halloumi is designed to withstand high temperatures, so using a low heat allows you to control the cooking process better. Starting with low heat also helps create the desired golden-brown crust on the cheese without burning it.
Another reason to use low heat is to avoid drying out the cheese. Halloumi is known for its moist and slightly springy texture, and high heat can cause it to dry out and become tough. By cooking it slowly on low heat, you allow the cheese to retain its moisture and softness.
Additionally, low heat helps to prevent sticking. Halloumi has a tendency to release liquid as it cooks, and using low heat allows this liquid to evaporate gradually, reducing the risk of the cheese sticking to the pan. It also gives you more time to react if the cheese starts to stick, preventing it from burning or becoming difficult to remove from the pan.
Using a non-stick pan or adding a dash of oil can further help prevent sticking, but even with these measures, it is still crucial to use low heat. This ensures that the cheese cooks evenly and gradually, allowing you to achieve the desired level of browning without burning.
In summary, when cooking halloumi, it is important to use low heat to maintain the cheese's texture, prevent sticking, and ensure even cooking. By taking the time to cook halloumi slowly, you can unlock its unique flavor and texture and enjoy it in a variety of dishes.
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Frequently asked questions
Halloumi is a Cypriot cheese made from goat's and sheep's milk, which is made in such a way that it does not melt. If your halloumi cheese is melting, it may be an imitation version with a higher proportion of cow's milk.
Halloumi is perfect for grilling on the barbecue, pan-frying, roasting, broiling, or frying. Simply slice the halloumi into 1/2-inch-thick planks, drizzle with olive oil, and coat both sides. Preheat your grill or grill pan, and cook until grill marks form on both sides, which should take about 2-3 minutes per side.
Halloumi is a versatile cheese that can be served in many ways. It can be used in salads, such as a Caprese salad, panzanella, or Greek salad, or served with sliced baguette, fresh herbs, and a sauce for drizzling, such as honey. It can also be served in sandwiches or bowls with rice, beans, and salsa.
If you are in a country where halloumi is common, such as the UK, it should be easy to find in most supermarkets. If not, try a superstore or specialist cheese store. It is worth paying more for higher-quality halloumi, as the cheaper versions can be dry and tough. Look for versions with thicker slices, as these will be gooier in the middle.
