Bushra Griffith
Halloumi is a salty, semi-firm cheese with a high melting point, originating from Cyprus. Traditionally, it is made from goat's and/or sheep's milk, but some modern recipes use cow's milk. The process of making halloumi involves the use of rennet, an enzyme derived from the stomach linings of young animals, which has led to ethical concerns about the cheese. While halloumi is not naturally dairy-free, some companies offer lactose-free versions, and vegan alternatives made from cashews are also available.
| Characteristics | Values |
|---|---|
| Dairy-free | No, halloumi is not dairy-free as it is made from sheep's, goat's, and/or cow's milk. However, there are vegan alternatives available. |
| Lactose-free | Yes, halloumi has a lower lactose content compared to other cheeses due to the type of milk used and the brining and fermentation processes. |
| Vegan | No, traditional halloumi is not vegan as it contains animal products. However, there are vegan alternatives made with cashews. |
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What You'll Learn
Halloumi is made from sheep, goat, and/or cow's milk
Halloumi is a salty, semi-firm cheese that is renowned for its ability to retain its shape when heated, rather than melting. This makes it ideal for frying or grilling. It is traditionally made from goat's and/or sheep's milk, but increasingly, cow's milk is being used in its production.
Halloumi is thought to have originated in Cyprus, where it was traditionally made in small batches using goat's and/or sheep's milk. However, as its popularity has grown, large dairies have begun producing it in a standardized way, often incorporating cow's milk into the mix. The addition of cow's milk has become especially prevalent since cows were introduced to Cyprus in the early 20th century.
Some types of halloumi now contain up to 95% cow's milk. However, in 2021, the European Commission granted halloumi Protected Designation of Origin (PDO) status, meaning that only cheese made in Cyprus with at least 51% goat's or sheep's milk can be labelled as halloumi. This ruling gives Cypriot dairy farmers several years to reduce the amount of cow's milk in their cheese.
The process of making halloumi involves a fermentation stage, during which beneficial bacteria convert some of the lactose into lactic acid, reducing the overall lactose content in the finished cheese. The brining process, which involves a high salt concentration, also helps to extract whey, where much of the milk's lactose resides, further moderating the lactose content.
While traditional halloumi is not dairy-free, there are vegan alternatives available that are made using plant-based ingredients such as cashews, lemon juice, olive oil, and nutritional yeast flakes. These alternatives aim to replicate the salty, tangy, and chewy characteristics of traditional halloumi.
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It is not vegan-friendly due to the use of rennet
Halloumi is a salty cheese with a high melting point, allowing it to be grilled or fried without melting. It is traditionally made from goat's milk and/or sheep's milk, although some modern recipes use cow's milk. While halloumi is not vegan-friendly, it is not due to the type of milk used, but rather the use of rennet, a set of enzymes that curdle milk and separate the curds from the whey during the cheese-making process.
Rennet is produced in the stomachs of ruminant mammals, such as calves, goat kids, and lambs. Specifically, it is extracted from the inner mucosa of the fourth stomach chamber of young, nursing calves. These baby animals are often killed for meat, and their stomachs are used to make rennet. This practice has led many people to give up cheese, as they are unwilling to support the slaughter of animals for this purpose.
There are alternative sources of rennet that do not involve the use of animal products. Vegetable rennet, for example, is often used in the production of kosher and halal cheeses. Commercial vegetable rennets usually contain an extract from the mold Rhizomucor miehei. Additionally, microbial rennet is commonly used to produce kosher cheeses, and microbial coagulants have improved over the years, resulting in less bitter-tasting cheese. Other sources of enzymes that can act as substitutes for animal rennet include plants, fungi, and microbial sources.
While halloumi is not traditionally vegan due to the use of rennet, some producers may choose to use these alternative sources of rennet to make a vegan-friendly version of the cheese.
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Lactose-free halloumi is available
Halloumi is a semi-soft, brined cheese that originated from Cyprus. It is traditionally made from goat's milk and sheep's milk, but some types may also contain cow's milk. The cheese is known for its unique texture, often described as "squeaky", and its salty and tangy taste with nutty undertones.
While traditional halloumi contains lactose, there are lactose-free options available. Lactose-free halloumi is specifically processed to remove lactose, making it suitable for individuals with lactose intolerance. This is achieved by adding the enzyme lactase to the cheese concentrate during the maturation period. Lactase breaks down lactose into glucose and galactose, reducing its presence in the final product.
Lactose-free halloumi retains the distinctive texture and flavour of its traditional counterpart. It has a semi-firm and slightly chewy consistency, making it perfect for grilling or pan-frying. The cheese develops a golden crust when cooked, while the centre remains soft and gooey, creating a delightful textural contrast.
You can find lactose-free halloumi at various retailers, such as Waitrose, which offers a Cypriot lactose-free halloumi made with a blend of pasteurised cow's, sheep's, and goat's milk. Arla, another brand, provides lactose-free halloumi under its Puck label, curated in the Cyprus region. This option offers the familiar texture and taste of traditional halloumi without the lactose.
Lactose-free halloumi is a versatile option that can be enjoyed in a variety of dishes. It can be grilled, fried, or even served raw, pairing well with ingredients like watermelon, bitter-sweet salads, rocket, or an orange vinaigrette. Its high melting point allows it to retain its shape without melting, making it a unique and tasty addition to your meals.
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Vegan halloumi alternatives exist
Halloumi is a traditional Cypriot cheese, made from goat's and/or sheep's milk. However, the growing demand for halloumi has led to an increase in its standardized production, with some varieties now containing up to 95% cow's milk. This shift has raised concerns about animal welfare, with investigations uncovering instances of violence, neglect, and restricted grazing for cows and goats in dairy farms.
As a result of these ethical concerns, as well as the inclusion of rennet—an ingredient derived from the stomach lining of young animals—in the cheese-making process, many people are seeking vegan alternatives to halloumi. While replicating the texture and flavor of halloumi with plant-based ingredients has been challenging, several viable options are now available for consumers.
One popular alternative is tofu halloumi, which can be easily made at home or purchased from specialty brands. Tofu's ability to absorb flavors and retain its shape when heated makes it an excellent substitute for traditional halloumi. Various recipes for tofu halloumi involve pressing and marinating the tofu to remove excess liquid, creating a spongier texture, and adding ingredients like nutritional yeast, lemon juice, dried oregano, mint, oil, and salt to infuse Greek or Cypriot flavors.
In addition to tofu-based options, several commercial brands offer vegan halloumi made from plant-based starches and proteins. For example, Tesco's vegan halloumi is made from potato starch, coconut oil, and lentil protein, while GreenVie's "Vegrill" product uses vegetable starch, coconut oil, chicory root extract, and fava bean protein. These alternatives aim to replicate the grilling and frying experience of traditional halloumi, offering a crispy exterior and a melted or gooey inside.
With the increasing popularity of plant-based diets and ethical concerns surrounding animal-derived products, the development of vegan halloumi alternatives provides consumers with choices that align with their values and dietary preferences. These alternatives demonstrate that it is possible to enjoy the unique taste and texture of halloumi without relying on animal-based ingredients.
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It is traditionally made in Cyprus
Halloumi is a semi-hard cheese with a firm, slightly salty and tangy texture. It is traditionally made in Cyprus, where it is said to have originated, although some sources suggest that it may have originated in Lebanon or the Levant. It has been enjoyed for hundreds of years in Cyprus and has recently gained popularity outside of the country.
Halloumi is traditionally made from a mixture of goat's and sheep's milk, although sometimes cow's milk is also used. The process of making halloumi involves several steps. First, the milk is coagulated by stirring rennet into the milk mixture and keeping it at a temperature of 30-34°C until it coagulates, forming curds. The curds are then cut, reheated, and stirred to increase their firmness. They are then added to moulds and pressed to remove whey. The curds are then boiled in hot whey for at least 30 minutes in a process known as scalding, which gives halloumi its characteristic texture. Finally, the cooked pieces are removed from the whey, salted, and garnished with fresh or dried mint leaves.
Traditionally, Cypriot halloumi was made from sheep and/or goat's milk, as there were few cows on the island until they were brought over by the British 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 addition of cow's milk changed the flavour and texture of halloumi, making it firmer and slightly saltier.
In March 2021, the European Union recognised halloumi cheese as a product unique to Cyprus and awarded it Protected Designation of Origin (PDO) status. This means that halloumi can only be produced in Cyprus under specific guidelines and that no other product can be marketed as halloumi within EU borders. This decision was made to protect the authenticity and quality of halloumi cheese, ensuring that it is produced according to traditional methods and standards.
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Frequently asked questions
No, halloumi is traditionally made from goat’s milk and/or sheep’s milk, but some varieties contain cow's milk. Lactose-free versions of halloumi are available.
There are vegan halloumi cheese recipes that use cashews as a base. Some brands also sell plant-based halloumi-style cheese.
Some people choose dairy-free alternatives to halloumi for ethical reasons, as the cheese industry involves slaughter and forced artificial insemination.
