Randy Chandler
Halloumi is a semi-hard, brined cheese with a distinct salty flavour and a high melting point, which makes it ideal for grilling and frying. It is traditionally made from goat's and sheep's milk, although cow's milk is sometimes used. Bread cheese, on the other hand, is a Finnish squeaky cheese, also known as juustoleipä or leipäjuusto, made by curdling milk, pressing the curds, and baking them, resulting in a crust. It has a mild, buttery flavour and a soft texture. While it does not actually contain any bread, it gets its name from the fact that it somewhat resembles a slice of toast. Both types of cheese can be grilled or fried, but halloumi is known for its unique texture and salty flavour, while bread cheese has a milder flavour and softer texture.
| Characteristics | Values |
|---|---|
| Texture | Squeaky, semi-soft, semi-hard, elastic, spongy |
| Taste | Salty, tangy, savoury, creamy |
| Flavour | Mild, buttery |
| Preparation | Grilled, fried, baked, toasted, sautéed, microwaved |
| Preservation | Refrigerated in salted water or waxed/parchment/cheese paper, or brine |
| Shelf life | Up to one year if unopened, two weeks if opened |
| Colour | White |
| Type of milk | Goat's, sheep's, cow's, reindeer's |
| Region | Cyprus, Lebanon, Eastern Mediterranean, Scandinavia, Finland |
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What You'll Learn
- Bread cheese has a mild, buttery flavour and a soft, squeaky texture
- Halloumi is a semi-hard, brined cheese with a distinct salty flavour
- Halloumi is traditionally made from goat's and sheep's milk
- Halloumi is best grilled, pan-fried, or thinly sliced
- Halloumi is popular throughout the Eastern Mediterranean
Bread cheese has a mild, buttery flavour and a soft, squeaky texture
Bread cheese, also known as juustoleipä, is a Finnish squeaky cheese. It has a mild, buttery flavour and a soft, squeaky texture. Interestingly, it is made without any bread! The name comes from the fact that it somewhat resembles toast, with a crust that forms as it bakes. The sugars on the exterior of the cheese caramelise during the baking process, giving bread cheese its signature crust. It is traditionally made with reindeer milk, but several American cheesemakers have adapted the Finnish original to create a pasteurised cow's milk version.
The mild, buttery flavour and soft, squeaky texture of bread cheese make it a versatile option. It can be eaten hot or cold, paired with fruit or vegetables, or even thrown on a charcuterie board with a drizzle of honey. One popular way to eat bread cheese is to dip it in a marinara sauce like a mozzarella stick, or to dip it in coffee, a Finnish tradition.
Halloumi, on the other hand, is a semi-hard, brined cheese with a distinct salty flavour. It is traditionally made from goat's and sheep's milk, or a mixture of the two, although cow's milk is sometimes used. It has a high melting point, which makes it ideal for grilling or frying. When cooked, halloumi becomes crispy and savoury on the outside and melted on the inside.
While bread cheese and halloumi have some similarities, such as their squeaky texture and suitability for grilling, they differ in flavour and overall composition. Bread cheese has a mild, buttery flavour, while halloumi is known for its salty taste. The soft, squeaky texture of bread cheese also contrasts with the semi-hard, elastic texture of halloumi.
In summary, while both cheeses have their unique characteristics, the mild, buttery flavour and soft, squeaky texture of bread cheese set it apart from halloumi.
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Halloumi is a semi-hard, brined cheese with a distinct salty flavour
Halloumi has a unique texture that makes it difficult to substitute; however, tofu or Indian paneer can be used in some recipes. While it can be eaten raw, it is typically warmed, grilled, or fried to enhance its flavour. When cooked, halloumi develops a strong, savoury taste and a slightly creamy texture. Its salty flavour is a result of the cheese being preserved in brine, which also contributes to its harder, drier texture as it ages. The production of halloumi involves coagulating milk to form curds, which are then cut, reheated, and stirred to increase their firmness. The curds are then boiled in hot whey, salted, and garnished with mint before being stored in airtight containers.
Bread cheese, on the other hand, is a Finnish cheese also known as "juustoleipä" or "leipäjuusto". It is made by curdling milk, pressing the curds, and then packing them into blocks that resemble slices of bread. The cheese is then baked in a special oven, causing the exterior sugars to caramelise and form a signature crust. Bread cheese does not actually contain any bread, but its name comes from the fact that it resembles a slice of toasted bread. It has a mild, buttery flavour and a soft, squeaky texture similar to halloumi or paneer. It can be eaten hot or cold and paired with fruit, vegetables, or honey.
While both types of cheese can be grilled or fried and have similar textures, halloumi and bread cheese differ in terms of flavour and origin. Halloumi has a distinct salty flavour, whereas bread cheese is known for its mild, buttery taste. Additionally, halloumi originated in Cyprus, while bread cheese originated in Finland or Scandinavia, traditionally made with reindeer milk.
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Halloumi is traditionally made from goat's and sheep's milk
Halloumi is a semi-hard, brined cheese with a distinct salty flavour. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. The cheese is white and layered, similar to mozzarella, with a slightly spongy texture. Its flavour is tangy and salty, and it has no rind.
Traditionally, Cypriot halloumi was made from sheep and/or goat's milk, as there were few cows on the island until the British brought them over in the 20th century. However, as demand grew, industrial cheese-makers began using more cow's milk, as it was cheaper and more plentiful. The ratio of milk used in traditional halloumi varies according to seasonal availability but generally includes at least 70% goat's milk and 30% ewe's milk. The rich fatty composition of ewe's milk seeps out of the cheese when heated, forming a crispy golden crust, while goat's milk ensures a firm texture and definitive lingering flavour.
Halloumi is a Cypriot cheese traditionally prepared from goat's and/or sheep's milk on the Eastern Mediterranean island of Cyprus. It is most appreciated as a grilling cheese because it maintains its shape when heated and grills well. It can be eaten raw but is usually warmed, grilled, or fried to be appreciated fully. Once cooked, the cheese's saltiness fades into a strong, savoury bite with a slightly creamy texture.
The production of halloumi involves several key steps. Firstly, the milk is heated, and rennet or vegetarian rennet is added to coagulate the milk. When the curds form, they are cut, and the whey is drained. The curds are then pressed into moulds and poached in water or whey, which gives halloumi its resistance to melting. The cheese is then salted and can be eaten fresh or preserved in brine and aged for several months, which contributes to its salty flavour.
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Halloumi is best grilled, pan-fried, or thinly sliced
Halloumi is a semi-hard, brined cheese with a distinct salty flavour. It is traditionally made from goat's and sheep's milk, or a mixture of the two, and originates from Cyprus. Cow's milk is sometimes used. It is a white, layered cheese, similar to mozzarella, with a slightly spongy texture.
To grill halloumi, first, remove it from its packaging and pat it dry with a kitchen towel. Cut the halloumi into eight equally thick slices. Heat a griddle pan to a very high temperature, then brush each piece of halloumi with olive oil and season. Cook for 1-2 minutes on each side, without moving the cheese around the pan, to create nice brown lines. Remove from the heat and squeeze over some lemon juice before serving.
To pan-fry halloumi, slice the cheese and add olive oil to a frying pan over medium to medium-high heat. Fry the cheese slices for 3-5 minutes on each side until golden brown. You can also cook the cheese without oil in a "dry fry".
Halloumi can be served in a variety of ways. It can be used as a salad topping, in sandwiches as a gluten-free option, or as finger food. It is also delicious served with honey, fruit, or sesame seeds.
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Halloumi is popular throughout the Eastern Mediterranean
Halloumi is a semi-hard, semi-squeaky, semi-spongy, brined cheese with a distinct salty flavour. It is made from goat's and/or sheep's milk, and sometimes also cow's milk. It is a staple in Cypriot cuisine and has gained popularity throughout the Eastern Mediterranean and beyond.
Halloumi is popular in the Eastern Mediterranean because it is versatile and can be cooked in different ways, including baked, grilled, or fried. It is popular as a meat substitute because it has a high melting point and can easily be fried or grilled without losing its shape. It is also a good option for those who are gluten-intolerant, as it can be used in place of bread in sandwiches.
In the Eastern Mediterranean, halloumi is often served as mezze or as part of a savoury breakfast. It is also a popular addition to a cheese board. It can be drizzled with honey and sesame seeds, or served with fruit such as grapes, figs, or berries.
Halloumi is also popular because of its unique characteristics and traditional craftsmanship. It is handcrafted by local artisans who follow a centuries-old recipe. The process involves coagulating the milk to make curds, which are then heated, salted, and garnished with mint. The cheese is then brined to give it its characteristic flavour and texture. This traditional process is a testament to the rich cultural heritage of halloumi.
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Frequently asked questions
Bread cheese, also known as juustoleipä or leipäjuusto, is a Finnish squeaky cheese traditionally made with reindeer milk. It gets its name from the baking process, which causes it to develop a crust and resemble a slice of toasted bread.
Halloumi is a semi-hard, brined cheese with a distinct salty flavor. It is traditionally made from a mixture of goat's and sheep's milk, though cow's milk is sometimes used. It has a high melting point, which makes it ideal for frying or grilling.
No, bread cheese and halloumi are two different types of cheese. However, they do share some similarities in terms of texture and flavor, and both can be grilled or fried.
There are many ways to enjoy bread cheese. It can be eaten hot or cold, paired with fruit or vegetables, or dipped in marinara sauce or coffee.
Halloumi can be eaten raw, but it is typically grilled, fried, or thinly sliced and used in salads or sandwiches. It can also be served with watermelon, as is traditional in Cyprus.
