Andy Montoya
Halloumi is a semi-hard cheese that originated in the Eastern Mediterranean, most likely Cyprus. It is traditionally made from a mixture of goat's and sheep's milk, though cows' milk is sometimes added. Commercially produced halloumi is typically made from pasteurized milk, while traditional halloumi uses fresh, unpasteurized milk. The process of making halloumi involves coagulating the milk to form curds, which are then cut, reheated, and pressed into moulds. The curds are then boiled in whey, salted, and garnished with mint leaves.
| Characteristics | Values |
|---|---|
| Commercial production | Made from pasteurized sheep, goat, and occasionally cow's milk |
| Traditional production | Made from unpasteurized sheep and/or goat's milk |
| Flavor | The flavor varies depending on the type of milk used |
| Texture | The texture is affected more by pasteurization than by scalding temperature |
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What You'll Learn
Commercially produced halloumi is made from pasteurized 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. Its texture is described as "squeaky", and it has a high melting point, which makes it a popular meat substitute.
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 cheesemakers began using more cow's milk, as it was cheaper and more plentiful.
The production of halloumi cheese involves several key steps. The first step involves the coagulation of the milk to make curds. Rennet or vegetarian rennet is added to hot milk to get it to thicken. The whey is then removed from the curds once they have formed. The curds are then cut, reheated, and stirred to increase their firmness. They are then added to special moulds and pressed until a sufficient amount of whey has been removed. The pressed curds are then boiled in hot whey for at least 30 minutes, during a process known as scalding. This is the most crucial step in halloumi production, as it contributes to the characteristic texture of the cheese. The cooked pieces are then removed from the whey and salted and garnished with fresh or dried mint leaves.
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Traditional halloumi is made from raw, unpasteurized milk
Halloumi is traditionally made with sheep and/or goat's milk, as cows were not common in Cyprus until they were introduced by the British in the 20th century. The raw milk is coagulated with rennet, which can be vegetarian, and the whey is removed from the curds. The curds are then chopped, firmed, and pressed into molds. Halloumi's resistance to melting is due to the additional heating step of poaching the cheese in water or whey.
The traditional Cypriot method of making halloumi results in a semi-hard, elastic texture and a milder, less salty flavor compared to the mature version. This traditional halloumi is semicircular in shape and weighs between 220 and 270 grams. It has a fat content of approximately 25% wet weight and 47% dry weight, with about 17% protein. When cooked, traditional halloumi becomes softer in texture and develops a characteristic squeak when chewed, due to the long protein strands.
However, with increasing demand for exports, commercially produced halloumi now often uses pasteurized cow's milk in addition to sheep and goat's milk. This change in production methods has led to variations in the flavor and texture of halloumi. The use of pasteurized milk has a greater effect on the volatile composition of the cheese than the scalding temperature of the curd.
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Pasteurized milk is heated to 92-95°C
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. Its texture is described as "squeaky". It has a high melting point, which makes it suitable for frying or grilling.
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 cheesemakers began using more cow's milk, as it is cheaper and more plentiful.
In commercial production, halloumi is typically made from pasteurized milk. Pasteurization is a process of heating milk to a high temperature, usually between 92-95°C, to kill any harmful bacteria and extend its shelf life. This temperature range is high enough to kill most bacteria, including those that cause spoilage and foodborne illnesses.
Heating milk to 92-95°C is a critical step in the pasteurization process. At these high temperatures, bacteria and other microorganisms are destroyed, ensuring the safety of the milk for consumption. This process also helps to extend the milk's shelf life, making it last longer than raw milk.
The pasteurization process for halloumi milk specifically involves heating the milk to a high temperature, between 92-95°C, and then cooling it down quickly. This process not only kills bacteria but also affects the chemical composition of the milk, altering its protein structure and influencing the final texture and flavour of the cheese.
In summary, pasteurized milk used in halloumi production is heated to 92-95°C to ensure the safety and quality of the final product. This heating process is an essential step in the cheesemaking process, contributing to the unique characteristics of halloumi cheese.
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Raw milk is best for making halloumi, but organic full-fat milk is a good alternative
Halloumi is a semi-hard cheese that originated in the Eastern Mediterranean, primarily Cyprus, and is made from sheep's, goat's, or a mixture of the two types of milk. It is renowned for its high melting point, which makes it perfect for frying or grilling.
Traditionally, Cypriot halloumi was made from raw sheep and/or goat's milk. However, due to the increasing demand for exports, commercial production now often uses pasteurized cow's milk, which is cheaper and more plentiful. While pasteurized milk is a suitable alternative, raw milk is considered best for making halloumi as it produces a cheese with a more diverse group of volatile organic compounds, particularly terpenes, and stronger overall aroma intensities.
If raw milk is not available, organic full-fat milk is a good substitute for making halloumi at home. It is important to avoid milk that is too pasteurized, as this can affect the cheese-making process and the final product. To begin making halloumi, the milk is heated to 32°C (or 30-31°C according to another source) and a starter, such as rennet or buttermilk, is added to coagulate the milk and form curds. The curds are then cut, reheated, and stirred to increase their firmness before being added to molds and pressed to remove the whey.
Overall, while raw milk is ideal for making halloumi, organic full-fat milk that is not highly pasteurized can also be used as a suitable alternative.
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Rennet is added to pasteurized milk to coagulate it
Halloumi is a semi-hard cheese made principally in Cyprus from sheep or goat milk or a mixture of the two. Commercially, it is also made using cow's milk. Rennet is added to the milk to coagulate it, which is a crucial step in the process of making cheese.
Rennet is a catch-all phrase used to describe different enzymes that cause a reaction in milk, ultimately resulting in its coagulation. Rennet can be purchased in several different types and forms, including animal rennet, vegetable rennet, and microbial rennet. These different types of rennet use different enzymes to achieve the coagulation of milk. Rennet is a natural ingredient that acts as a culture and enzyme, allowing the milk to sit and coagulate into a curd mass. The curd mass is then cut into smaller curds. Rennet works quickly, and as soon as it touches the milk, it begins the coagulation reaction. Rennet enzymes act like a razor and shave off the κ-casein hairs, which cause casein micelles to bounce off each other in milk. Without the hairs, the micelles can now stick together, aggregate, and form the backbone of the cheese structure.
The milk mixture is kept at a temperature of 30–34 °C until the milk coagulates, which takes approximately 30–45 minutes. Once the curd is formed, it is then cut, reheated, and stirred to increase its firmness. The curds are then added to special moulds and pressed until a sufficient amount of whey has been removed. The pressed curds are then boiled in hot whey for at least 30 minutes, during a process known as scalding. This is the most crucial step in the halloumi production process as it contributes to the characteristic texture of the cheese.
The coagulation process will only work properly if there is enough calcium in the milk to "glue" the casein molecules together. If the calcium has been depleted and weakened from the pasteurization and homogenization process, the casein proteins will not bind together properly, creating a weak curd. In some cases, calcium chloride may need to be added to the milk to achieve good coagulation.
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Frequently asked questions
Halloumi is traditionally made from raw, unpasteurized sheep and/or goat's milk. However, for commercial production, a mixture of pasteurized sheep, goat, and occasionally cow's milk is used.
Traditional halloumi is made from fresh, unpasteurized sheep and/or goat's milk. Rennet or vegetarian rennet is added to hot milk to make it thicken. The whey is then removed from the curds, which are then chopped, firmed, and pressed into molds.
Cheeses made from raw milk contain a higher level of terpenes and have a stronger aroma.
Using pasteurized milk in halloumi cheese production helps to meet the increasing demand for exports.
Halloumi is traditionally made from sheep and/or goat's milk. However, cow's milk may also be used, especially in commercial production to meet rising demand.
