Bushra Griffith
Halloumi is a semi-hard, semi-firm, or firm cheese with a high melting point, allowing it to be fried or grilled without melting. It is traditionally made from goat's and sheep's milk, although cow's milk is sometimes added. The cheese is brined, giving it a salty flavour. Its texture has been described as chewy, rubbery, or squeaky. Halloumi is a versatile ingredient, used in sandwiches, salads, and more.
| Characteristics | Values |
|---|---|
| Taste | Salty, tangy, rich |
| Texture | Firm, semi-firm, dense, chewy, rubbery, creamy, crispy, gooey, squeaky |
| Colour | White |
| Shape | Block |
| Type of milk used | Goat's, sheep's, cow's |
| Melting point | High |
| Calories | 90 per ounce |
| Protein | 6 grams per ounce |
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What You'll Learn
Salty, rich and tangy
Halloumi is a semi-hard, semi-firm, or firm cheese with a salty, rich, and tangy flavour. It is traditionally made from a mixture of goat's and sheep's milk, although sometimes cow's milk is also added. The cheese is first heated, and then rennet (a natural coagulant) is added to curdle the milk. The curds are then cut and stirred until the whey is expelled, leaving a solid mass. The curds are then warmed and kneaded to create a stretchy and pliable texture. The cheese is shaped into blocks or discs and brined in a solution of salt and water, which gives it its characteristic salty flavour and helps preserve it.
Halloumi has a high melting point, which means it can be fried or grilled without melting, making it a versatile ingredient that can be used in a variety of dishes. When cooked, it develops a crispy exterior while remaining soft and creamy on the inside, offering a delightful contrast in textures. It is often likened to a combination of feta and mozzarella, with the salty and briny notes of feta and the smooth, less crumbly texture of mozzarella.
The unique taste and texture of halloumi make it a popular ingredient in sandwiches, salads, and wraps. It can be enjoyed raw or cooked and pairs well with a variety of ingredients, including roasted peppers, tomatoes, pesto, walnuts, figs, avocado, and chickpeas. Halloumi is also a good source of protein and calcium, making it a nutritious as well as delicious addition to any meal.
However, it's important to note that halloumi is also high in fat and salt, so it should be enjoyed in moderation. The salt content can vary depending on the brand, and some people find it too salty. In this case, it can be soaked in water for 30 minutes to a few hours before cooking to draw out some of the salt. Halloumi should be stored correctly to maintain its freshness and flavour, and once opened, it should be used within a few days.
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Crispy exterior, soft interior
Halloumi is a semi-soft, semi-hard, or hard cheese with a stretchy, rubbery texture similar to fresh mozzarella or thick feta. It is made from sheep's milk, goat's milk, or a combination of the two, although cow's milk is sometimes added to the mixture. Halloumi is traditionally made by heating milk and adding rennet or vegetarian rennet to coagulate it. The curds are then cut, the whey is drained, and the curds are left to firm up and are pressed into molds. The cheese is then poached in water or whey, which gives it its resistance to melting. It is also brined in salt or preserved in brine, which contributes to its salty flavor.
When eaten raw, halloumi has a plain, slightly rubbery texture with salty notes. However, when grilled, fried, or cooked on an open flame, halloumi develops a crispy, crunchy, or bronzed exterior with a soft, gooey, melted, or creamy interior. The exterior can be crispy and brown, with grill marks, while the interior remains soft and warm. The cooking process reduces the saltiness of the cheese, giving it a strong, savory, or tangy flavor.
To achieve the perfect crispy exterior and soft interior, there are several cooking methods that can be employed. Halloumi can be grilled on a grill pan, barbecue, or directly on grill grates over an open flame. It can also be pan-fried in a non-stick pan with a splash of oil, such as avocado, grapeseed, or canola oil, or with its natural fat content serving as oil. Alternatively, halloumi can be fried without any oil, breading, or complicated cooking methods.
The ideal cooking time for halloumi is typically around 2 minutes per side when pan-frying and 2 to 3 minutes per side when grilling. It is important to note that halloumi should be sliced into half-inch-thick chunks before cooking. Additionally, to reduce the saltiness of the cheese, it can be soaked in cold water for anywhere from 60 minutes to up to 24 hours before cooking, resulting in a sweeter, milder flavor.
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High melting point
Halloumi is a semi-hard, semi-firm, or firm cheese with a high melting point. This means that it can be fried or grilled without melting, making it a versatile ingredient in various dishes. When cooked, halloumi develops a crispy exterior while remaining soft and creamy on the inside. The high melting point is due to the preparation method, which involves heating and folding the cheese.
Halloumi's unique texture and taste are also attributed to its production process. Traditionally, halloumi is made from a mixture of goat's and sheep's milk, although cow's milk may also be added. The milk is heated to a specific temperature, and rennet, a natural coagulant, is added to curdle it. The curds are then cut and stirred to expel the whey, leaving a solid mass. The curds are warmed and kneaded to create a stretchy and pliable texture, and the cheese is shaped into blocks or discs.
The distinctive salty flavour of halloumi comes from the brining process, where the cheese is submerged in a solution of salt and water, which also helps preserve it. This brining process gives halloumi a longer shelf life than other cheeses, and it can be stored unopened in the refrigerator for up to two weeks. Once opened, it should be stored in an airtight container, submerged in brine or its original packaging liquid, and used within a few days to prevent it from drying out or becoming too salty.
Halloumi's high melting point and distinct flavour make it a popular ingredient in sandwiches, salads, and wraps. It is often described as having a salty, tangy, and creamy taste with a chewy or "squeaky" texture. The cheese's ability to hold its shape when cooked makes it a favourite among those looking for meat substitutes or filling protein options.
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Filling protein option
Halloumi is a filling protein option that can be enjoyed in many ways. It is a semi-hard, semi-firm, or firm cheese with a salty, tangy, and rich flavour. It is traditionally made from goat's and sheep's milk, but cow's milk is sometimes added to the mixture. The cheese is brined in a solution of salt and water, which gives it its characteristic salty taste and helps to preserve it. Halloumi has a high melting point, so it can be grilled or fried without melting, making it a versatile ingredient that can be used in a variety of dishes.
When cooked, halloumi develops a crispy exterior while remaining soft and creamy on the inside. It holds its shape well, making it ideal for sandwiches, salads, or shish kebabs. It can be enjoyed on its own or paired with other ingredients like roasted vegetables, apples, eggplant, or focaccia bread. Halloumi also goes well with roasted peppers, tomatoes, and pesto, and can be dipped in flour to make a crispy burger. For a sweet and savory salad, mix fried halloumi with walnuts and figs, or combine it with other vegetarian staples like avocado and chickpeas.
Halloumi is a popular cheese in the UK, where it is the largest importer, and it is also gaining popularity in the US. It is a good source of protein and calcium, but it is high in fat and salt, so it should be enjoyed in moderation. When storing halloumi, it is important to keep it airtight and submerged in brine or its original packaging liquid to maintain its freshness and flavour.
Overall, halloumi is a unique and delicious cheese that offers a satisfyingly chewy texture and a distinct, robust flavour. Its versatility and high melting point make it a great filling protein option for a variety of dishes, whether enjoyed raw or cooked.
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Best served warm
Halloumi is a semi-hard, semi-firm, or firm unripened cheese with a salty, tangy, and rich flavour. It is traditionally made from goat's and sheep's milk, but cow's milk is sometimes added to the mixture. The cheese is brined, which gives it its characteristic salty taste and helps to preserve it. Halloumi has a high melting point, which means it can be grilled or fried without melting, making it a versatile ingredient that can be used in a variety of dishes.
When cooked, halloumi develops a crispy, golden brown exterior while remaining soft and creamy on the inside. This contrast in textures is one of the things that makes halloumi so special. It is best served warm, as it loses its charm when it starts to cool and revert back to its characteristic "squeakiness". To keep it warm, you could try serving it in the pan, as suggested by Nigella Lawson, who serves her halloumi with chilli peppers and lemon. Another option is to drizzle honey over the fried cheese and sprinkle it with red pepper flakes.
Halloumi can be enjoyed on its own or as part of a dish. It is a popular sandwich filling, as it holds its shape well when cooked, and goes well with roasted vegetables and salads. It can also be added to pasta dishes, falafel wraps, or salads with walnuts and figs. Its salty, tangy flavour makes it a good substitute for feta or mozzarella. For example, you could try swapping the mozzarella in a caprese salad for halloumi, or adding it to a baked pasta dish in place of mozzarella.
Halloumi is also a popular beer accompaniment in Cyprus and can be served as part of a meze. It is often grilled, pan-fried, or thinly sliced and added to salads. When buying halloumi, look for imported Cypriot cheese or handcrafted halloumi for a more authentic experience, although these options may be more expensive.
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Frequently asked questions
Halloumi cheese is a semi-hard, semi-firm, salty, and tangy cheese with a chewy, rubbery, and squeaky texture. It is traditionally made from goat's and sheep's milk, but cow's milk is sometimes added.
Halloumi has a high melting point, allowing it to be fried or grilled without melting. It also has a distinctive squeaky texture when eaten.
Cooking halloumi gives it a crispy exterior while keeping the inside soft and creamy. This changes its texture and reduces its saltiness.
Raw halloumi is very salty and has a rubbery texture.
Halloumi is brined in a solution of salt and water, which gives it its salty flavour and acts as a preservative.
