Kamil Perry
Halloumi is a semi-hard cheese that originated in the Eastern Mediterranean, typically made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. The earliest surviving descriptions of halloumi were recorded in the mid-16th century by Italian visitors to Cyprus, where it is often said to have originated. The texture of halloumi is described as squeaky, and it is a popular meat substitute due to its high melting point, making it ideal for frying or grilling.
| Characteristics | Values |
|---|---|
| Origin | Eastern Mediterranean |
| Milk | Goat, sheep, and occasionally cow |
| Texture | Squeaky, semi-hard, elastic, firm |
| Melting Point | High |
| Rennet | Mostly vegetarian or microbial |
| Bacteria | No acid-producing bacteria |
| Shape | Semicircular |
| Weight | 220–270 grams (7.8–9.5 oz) |
| Fat Content | 25% wet weight, 47% dry weight |
| Protein | 17% |
| Taste | Salty, minty, mild |
| Storage | Refrigerated for up to a year |
| Brine | Yes |
| Frying | Yes |
| Grilling | Yes |
Explore related products
What You'll Learn
Halloumi is made from goat and sheep milk
Halloumi is a semi-hard cheese that originated in the Eastern Mediterranean, principally in Cyprus. It is traditionally made from a mixture of goat's and sheep's milk, with the ratio varying according to seasonal availability. Typically, it includes at least 70% goat's milk and 30% sheep's milk. This combination is said to be important for both texture and flavour. The rich fatty composition of sheep's milk seeps out of the cheese when heated, forming a crispy golden crust, while the goat's milk ensures a firm texture and lingering flavour.
In addition to the traditional mixture of goat and sheep's milk, some producers also use cow's milk, especially in commercial production. The inclusion of cow's milk in Halloumi production has been a source of disagreement among farmers of cattle, sheep, and goats. The use of cow's milk makes the cheese cheaper to produce and results in a moist, rubbery texture and a mild, milky flavour with a salty aftertaste.
Halloumi has a high melting point, making it suitable for frying or grilling without melting. It has a unique, slightly minty flavour due to the addition of spearmint during production and a "squeaky" texture when chewed. The production process involves coagulating the milk to make curds, which are then cut, reheated, stirred, and pressed to remove whey. The pressed curds are then boiled in hot whey, and the final product is stored in brine, giving it a salty flavour.
While traditional Halloumi is made with fresh, unpasteurised milk, commercial production often uses pasteurised milk, and the cheese is sometimes stored in salted whey if not sold immediately. The use of cow's milk in commercial production has led to variations in flavour, with the cow's milk variety having a milder taste than those made with goat and sheep's milk.
Goat Cheese: Gluten-Free and Dairy-Free Superfood?
You may want to see also
It can also be made from cow's milk
Halloumi is a cheese that originated in the Eastern Mediterranean, typically made from a mixture of goat's and sheep's milk. However, it can also be made from cow's milk, especially in commercial production to meet growing demand. The inclusion of cow's milk in halloumi production has been a subject of debate among farmers of different livestock, including cattle, sheep, and goats.
Traditionally, Cypriot halloumi was crafted from sheep and/or goat's milk, as cows were scarce on the island until their introduction by the British in the 20th century. As demand for this cheese surged, industrial cheesemakers turned to cow's milk, which was more readily available and affordable. This shift in production methods led to variations in the flavour and texture of halloumi.
The addition of cow's milk to halloumi affects both its sensory attributes and nutritional profile. Cow's milk lends a moist, rubbery texture and a mild, milky flavour to the cheese. The salty aftertaste characteristic of traditional halloumi may be subdued in those made predominantly from cow's milk.
While the exact ratio of milk types in halloumi can vary, some sources indicate that the most popular form of this cheese contains more than 75% cow's milk, with only a small amount of goat's and sheep's milk added. This variation in the recipe significantly reduces production costs compared to halloumi made solely from goat's and sheep's milk.
It is worth noting that halloumi made from different types of milk may cater to specific dietary preferences or restrictions. For example, those with cow's milk intolerance can opt for halloumi made from goat's milk, as it contains lower levels of lactose.
Goat Cheese in the US: Is Pasteurization Standard?
You may want to see also
It is a semi-hard cheese
Halloumi is a semi-hard cheese with a firm texture that is often described as "squeaky". It is made from a mixture of goat's and sheep's milk, and sometimes also cow's 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 addition of goat's milk ensures a firm texture and definitive lingering flavours. The rich fatty composition of sheep's milk seeps out of the cheese when heated, forming a crispy golden crust.
Halloumi's semi-hard texture is achieved through a specific production process. Firstly, the milk is coagulated to form curds, which are then cut, reheated, and stirred to increase their firmness. The curds are then added to moulds and pressed to remove whey. The pressed curds are then boiled in hot whey for at least 30 minutes. This process of heating and pressing the cheese curds helps to remove moisture and increase firmness, resulting in a semi-hard texture.
The texture of halloumi also depends on whether it is fresh or mature. Fresh halloumi has a semi-hard, elastic texture and a milder, less salty flavour compared to mature halloumi, which has a harder and drier texture due to being stored in brine. The process of brining increases the salt content and hardness of the cheese over time.
The semi-hard texture of halloumi makes it an excellent cheese for frying or grilling, as it can be cooked without melting. This unique characteristic has contributed to its popularity as a meat substitute and ingredient in various dishes, such as salads, sandwiches, and grilled recipes like saganaki.
While traditional halloumi is made with a combination of goat's and sheep's milk, some modern variations use 100% goat's milk. These goat's milk halloumi cheeses, such as the Somerset Goat Halloumi, still retain the semi-hard texture and "squeakiness" characteristic of traditional halloumi.
Goat Cheese: Friend or Foe for Skin Health?
You may want to see also
Explore related products
It is grilled or fried, not melted
Halloumi is a semi-hard cheese with a high melting point, which makes it ideal for grilling or frying. While it can be consumed raw, it is often cooked until brown and is known for its unique, squeaky texture. This is achieved without melting due to its unusually high melting point.
The cheese is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. The ratio of milk used varies according to seasonal availability, but it generally includes at least 70% goat's milk and 30% sheep's milk. The combination of these two types of milk is said to be important for both the texture and flavour of the cheese. The rich fatty composition of sheep's milk seeps out when heated, forming a crispy golden crust, while the goat's milk ensures a firm texture and lingering flavour.
The process of making halloumi involves several key steps. Firstly, the milk is coagulated to form curds. The curds are then cut, reheated, and stirred to increase their firmness. They are then added to moulds and pressed to remove whey. Finally, the pressed curds are boiled in hot whey for at least 30 minutes. This boiling process is a key factor in halloumi's high melting point.
Halloumi is a popular cheese in the Eastern Mediterranean, where it originated, and it has become increasingly popular in other parts of the world, such as the United Kingdom and the United States. Its versatility makes it a favourite for grilling, frying, or adding to salads and sandwiches.
Goat Cheese: A Dairy Delicacy?
You may want to see also
It is a meat substitute
Halloumi is a semi-hard cheese that originated in the Eastern Mediterranean, specifically the island of Cyprus. It is traditionally made from sheep or goat's milk, though some varieties also contain cow's milk. Halloumi has a high melting point, allowing it to be easily fried or grilled without becoming melted, which makes it a popular meat substitute.
Halloumi's high melting point is due to its production process, which involves coagulating the milk to form curds, cutting and reheating the curd, and then pressing it into moulds to remove excess whey. The pressed curds are then boiled in hot whey, resulting in halloumi's characteristic firm texture. This texture enables the cheese to be grilled or fried without melting, making it an excellent alternative to meat.
The versatility of halloumi as a meat substitute is further enhanced by its dense, protein-rich nature. It can be cut into various shapes and cooked in a variety of ways, such as grilling, frying, or baking. Halloumi can be used in salads, sandwiches, or as an ingredient in Mediterranean dishes like hummus or zucchini and eggplant dishes. Its salty taste and slight tang also make it a flavourful addition to meals, pairing well with ingredients like sundried tomato pesto, olive oil, lemon juice, and herbs.
While halloumi is a popular meat substitute for vegetarians, it is important to note that some varieties are produced using animal rennet, which may be considered off-limits for those following a strict vegetarian diet. However, there are brands that use vegetable rennet to curdle the milk, making it suitable for vegetarians. Overall, halloumi's versatility, nutritional profile, and meat-like texture make it a favoured substitute for meat.
Goat Cheese vs Feta: Which is Healthier?
You may want to see also
Frequently asked questions
Halloumi is traditionally made from a mixture of goat's and sheep's milk, with some producers adding cow's milk to the mix.
Halloumi is a semi-hard cheese made from raw coagulated milk. Rennet (mostly vegetarian or microbial) is used to curdle the milk.
Halloumi has a salty, slightly minty flavour. The goat's milk in the cheese ensures a firm texture and definitive lingering flavours.
Halloumi has a high melting point, so it can be fried or grilled without losing its shape. It is often served with vegetables, in salads or sandwiches, or sprinkled with lemon juice and fresh mint leaves.
