Bushra Griffith
Halloumi is a semi-hard cheese that is traditionally made from a mixture of goat's and sheep's milk, though some modern varieties may also include cow's milk. It is a popular ingredient in gluten-free recipes, but is it truly gluten-free? The answer is yes, halloumi cheese is gluten-free. It is made from a combination of sheep, goat, and sometimes cow's milk, and does not contain any gluten-containing grains. However, for those with specific dietary concerns or sensitivities, it is always important to check the packaging or consult the manufacturer. While halloumi cheese is gluten-free, there may be a risk of cross-contamination during the manufacturing process if the same equipment or facility is used to produce products containing gluten.
| Characteristics | Values |
|---|---|
| Gluten-free | Yes |
| Ingredients | Gluten-free |
| Cross-contamination | Possible |
| Celiac disease | Safe |
| Gluten intolerance | Safe |
| Lactose-free | No |
| Dairy | Yes |
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What You'll Learn
Halloumi cheese ingredients
Halloumi cheese is traditionally made from goat's and sheep's milk, or a mixture of the two. Cow's milk is sometimes used, but it makes up the lowest proportion of the milk used, if used at all. The milk is first heated to a specific temperature, and then rennet, a natural coagulant, is added to curdle the milk. Rennet is usually vegetarian or microbial. When the curds form, they are cut, and the whey is drained. The curds are then cooked in hot whey, which gives halloumi its characteristic texture. The cooked pieces are then removed from the whey, salted, and garnished with fresh or dried mint. They are then folded and stored in salted whey for 1–3 days before being packed in airtight containers.
For the production of mature halloumi, the cheese needs to be kept in the brine whey for at least 40 days. Both fresh and mature halloumi have a slight minty flavour, due to the addition of spearmint during the production process. The salty flavour of halloumi is enhanced when it is preserved in brine.
Some manufacturers may add additional elements to enhance the flavour and texture of their halloumi, such as citric acid or lemon juice. However, none of these additional ingredients contain gluten.
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Gluten-free diets
When starting a gluten-free diet, it is recommended to work with a trained dietitian or clinician to ensure all nutritional needs are met. A gluten-free diet can be expensive and may lack important nutrients if not properly planned. It is important to base the diet around naturally gluten-free food groups, including fruits, vegetables, meats, and gluten-free products. Many commercially available products are labelled "gluten-free", but it is crucial to read the ingredient section of the food label to check for additional statements about potential cross-contamination.
Halloumi cheese is gluten-free, as it is made from a combination of sheep's, goat's, and sometimes cow's milk, and does not contain any gluten-containing grains. However, it is always important to check the packaging or consult the manufacturer, as there may be a risk of cross-contamination during the manufacturing process. Dedicated equipment and stringent protocols are usually in place to ensure the gluten-free nature of the product, but the risk of cross-contamination can vary between manufacturers.
For those following a gluten-free diet, it is essential to be cautious about potential sources of gluten and carefully read labels and ingredient lists. Mobile applications, such as the Fig app, can be helpful tools to scan food products and identify ingredients that may contain gluten. By taking these precautions, individuals with gluten intolerance or celiac disease can make informed decisions and safely enjoy gluten-free foods like halloumi cheese.
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Cross-contamination risks
Halloumi cheese is traditionally made from a blend of sheep's and goat's milk, with some varieties also incorporating cow's milk. It is a semi-hard cheese with a high melting point, allowing it to be grilled or fried without losing its shape. The cheese is typically brined, giving it a salty flavour and firm texture.
While the ingredients used to make halloumi are gluten-free, there is a potential risk of cross-contamination during the manufacturing process. This occurs when the same equipment or facilities are used to produce products containing gluten. However, halloumi manufacturers typically have strict protocols in place to prevent this. These may include dedicated production lines, meticulous cleaning procedures, and careful handling of the cheese to ensure its gluten-free nature remains intact.
To minimise the risk of cross-contamination, dedicated equipment, separate from any gluten-containing products, is often used. Artisans follow time-honoured traditions and stringent safety standards to create each batch of halloumi. These measures help maintain the integrity of the cheese as a gluten-free product.
Despite these precautions, it is always advisable for those with specific dietary concerns or sensitivities to carefully check the packaging or consult the manufacturer. Additionally, when dining out, it is important to inform the staff about any gluten intolerance or sensitivity and inquire about ingredients and potential cross-contamination risks.
When preparing halloumi at home, it is essential to be mindful of cross-contamination risks, especially if other gluten-containing ingredients are used in the same kitchen. Separate utensils, cutting boards, and cooking equipment should be utilised to prevent any accidental gluten transfer.
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Halloumi fries recipe
Halloumi cheese is gluten-free and safe for people with celiac disease or other gluten-related disorders. It is made from a blend of sheep's, goat's, and sometimes cow's milk, along with salt and a bacterial starter culture. The absence of gluten-containing grains in its production ensures its gluten-free nature. However, cross-contamination during manufacturing is a concern, and it's important to check packaging or consult manufacturers for specific dietary needs.
Now, let's turn up the heat and dive into a mouth-watering halloumi fries recipe that will leave your taste buds wanting more!
Ingredients:
- Halloumi cheese
- Flour
- Paprika
- Garlic
- Salt
- Egg
- Oil for frying
- Za'atar
- Mint
- Chilli flakes
- Pomegranate seeds
- Soured cream
Instructions:
- Preheat your oven to 170°C/150°C Fan/Gas 3½.
- Pat the halloumi cheese dry with a clean tea towel or kitchen paper.
- Prepare a plate with a mixture of flour, paprika, garlic, and salt.
- Beat an egg in a shallow bowl.
- Coat the halloumi pieces first in the beaten egg and then in the flour mixture.
- For an extra crispy coating, double-dip the halloumi by repeating the process.
- Heat oil in a deep saucepan to 150°C. If you don't have a thermometer, test by dropping a breadcrumb into the oil; if it floats, the oil is ready.
- Carefully add a few pieces of coated halloumi to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes until golden brown.
- Remove the fries with a slotted spoon and place them on a baking tray. Keep them warm in the oven while you fry the remaining batches.
- Once all the halloumi fries are cooked, it's time to plate and garnish! Drizzle soured cream over the fries and sprinkle za'atar, mint, chilli flakes, and pomegranate seeds on top.
- Serve these delicious, crispy, and gooey halloumi fries as a tasty snack or exotic side dish!
Feel free to adjust the seasoning and garnishes to suit your taste preferences. Enjoy the cheesy, crispy delights!
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Halloumi cheese history
Halloumi, or haloumi, is a cheese that originated in the Eastern Mediterranean. The English name is derived from Modern Greek: χαλλούμι [xaˈlumi], khalloúmi, from Cypriot Maronite Arabic xallúm, ultimately from Egyptian Arabic: حلوم ḥallūm [ħalˈluːm]. The earliest known surviving descriptions of halloumi in Cyprus were recorded in the mid-16th century by Italian visitors to the country. However, the question of whether the recipe for halloumi was born in Cyprus and then travelled to Lebanon and the rest of the Levant, or whether the basic techniques of making cheese that resists melting evolved over time in various parts of the Eastern Mediterranean, remains unanswered.
Halloumi is typically made from a blend of sheep's, goat's, and sometimes cow's milk. The process of making halloumi involves several key steps. The first step involves coagulating the milk to make curds, which are then cut, reheated, and stirred to increase their firmness. The pressed curds are then boiled in hot whey for at least 30 minutes, contributing to the cheese's characteristic texture. The cooked pieces are then salted and garnished with mint leaves before being folded and stored in salted whey for 1-3 days. For mature halloumi, the cheese is kept in brine whey for at least 40 days, resulting in a harder, drier texture and saltier flavour.
Halloumi has been a key ingredient in the diet of Cypriot citizens, and its production is deeply rooted in the country's cultural heritage. It was traditionally made in small family cheese dairies scattered throughout Cyprus, but today, the largest quantities are produced in large modern dairies with standardised and automated processes. Halloumi is the second most important export product of Cyprus, with exports reaching over €250 million per year.
In July 2014, an application was submitted to the European Commission to register the name "Halloumi" (Halloumi) and "Hellim" as a Protected Designation of Origin (PDO) for a cheese made predominantly from sheep's and/or goat's milk. This application highlights the shared heritage of the island of Cyprus and the commitment of both communities to work together on unifying projects.
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Frequently asked questions
Yes, halloumi cheese is gluten-free. It is made from a combination of sheep's, goat's, and sometimes cow's milk and does not contain any gluten-containing grains.
Halloumi cheese is traditionally made from a blend of sheep's and goat's milk, though some modern varieties may also include cow's milk. It also contains salt and a bacterial starter culture.
Some manufacturers add extra ingredients to enhance the flavour and texture of their halloumi. These can include citric acid or lemon juice.
Cross-contamination can occur if the same equipment or facility is used to produce products containing gluten. However, manufacturers have strict protocols in place to ensure the integrity of their halloumi cheese, including dedicated production lines and stringent cleaning procedures.
Yes, there are many gluten-free recipes that include halloumi cheese. One example is crispy air fryer halloumi fries, which are made using gluten-free flour and spices. Halloumi is also often grilled or roasted, and can be served with roasted vegetables for a gluten-free meal.
