Frederic Melton
Halloumi is a unique Mediterranean white cheese made from sheep's or goat's milk. It is a semi-hard, springy, and flexible cheese with a high melting point. Its flavour is described as salty, tangy, and creamy. Interestingly, when cooked, halloumi is said to give off a strong, pungent blue cheese smell, but when removed from the heat, it returns to its previously mild scent. Some people dislike the smell of cooked halloumi, comparing it to old man's pissy underwear or an unwashed willy. However, others enjoy the contrast between the strong smell and the delicious taste.
| Characteristics | Values |
|---|---|
| Smell | Strong, pungent blue cheese smell when cooked, mild and welcoming when uncooked |
| Taste | Salty, tangy, nutty, bitter, creamy, fresh, milky |
| Texture | Dense, rubbery, flexible, springy, spongy, squishy, silky, semihard |
| Colour | White |
| Shape | Block |
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What You'll Learn
Halloumi is a semi-hard, springy, white cheese made from sheep's or goat's milk
When cooked, halloumi transforms into a bronzed nugget with a crunchy exterior and a soft, gooey interior. It holds its shape well during cooking, making it a versatile ingredient for sandwiches, shish kebabs, salads, and more. The cooking process intensifies the flavour of halloumi, and some have likened its aroma to that of blue cheese—strong and pungent. However, once it is removed from the heat, it regains its mild and welcoming scent.
Halloumi has a very fresh, milky taste with a hint of tanginess from brining. Its high salt content, which is more than mozzarella but less than feta, can lend a slightly bitter note to the cheese when uncooked. The tanginess is characteristic of soft cheeses made with fresh animal milk. Overall, halloumi's intensely savoury flavour can enhance a variety of dishes, from grilled sandwiches to baked pasta.
While some people enjoy the smell and taste of halloumi, others may find it unpleasant. Some have compared the cooking smell to stinky feet or described it as disgusting. However, the unique flavour and texture of halloumi have gained a dedicated following, with many appreciating its versatility and ability to elevate a range of savoury dishes.
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It has a salty, tangy, bitter, and nutty flavour
Halloumi is a unique Mediterranean white cheese made from sheep's or goat's milk. It has a salty, tangy, bitter, and nutty flavour. When cooked, halloumi takes on a strong, pungent blue cheese smell, but once removed from the heat, it returns to its previously mild scent.
Halloumi's salty, tangy, bitter, and nutty flavour is due in part to its production. Unlike some other cheeses, halloumi is not mixed with bacteria that release acids when formed. Instead, it is mixed with rennet, which splits the watery milk from the dense cheese curds in unfinished cheeses. This adds a bit of a bitter flavour to the cheese. Halloumi is also typically stored in a briny, salty water, which contributes to its salty taste.
The flavour of halloumi also depends on whether it is fresh or cooked. Fresh halloumi has a mild flavour similar to mozzarella. When cooked, halloumi takes on a strengthened flavour and softer texture. This is why halloumi is often eaten cooked—to enhance its flavour and improve its texture.
Halloumi's salty, tangy, bitter, and nutty flavour also comes from the type of milk used. Halloumi is traditionally made from sheep or goat's milk, which gives it a tangy taste that is characteristic of most soft cheeses made with fresh animal milk. Goat's milk, in particular, is known for its tanginess, which likely contributes to the salty, tangy, bitter, and nutty flavour of halloumi.
In addition to its flavour, halloumi's springy, cheese curd-like texture sets it apart from other cheeses. It is a semi-hard cheese with a flexible texture that allows it to hold its shape during cooking, making it ideal for sandwiches, shish kebabs, and salads. Halloumi's high melting point means it can be grilled, pan-fried, or baked without losing its shape.
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It has a rubbery, flexible, and spongy texture
Halloumi is a unique Mediterranean white cheese made from sheep's or goat's milk. It is a semi-hard cheese with a rubbery, flexible, and spongy texture. This texture is due to the way it is made—the curds are placed in heated whey, softening them and making them easy to stretch.
Halloumi's texture is described as "squeaky" and rubbery when uncooked, and it has a mild, fresh, and milky flavour. It is also slightly salty, as it is stored in briny water. When cooked, halloumi transforms into a crunchy, golden brown nugget with a soft, almost gooey interior that still retains a bit of that squeakiness. It holds its shape well when cooked, making it a great addition to sandwiches, salads, and shish kebabs.
Halloumi is often compared to goat cheese due to its tangy taste, which is characteristic of soft cheeses made with fresh animal milk. It is also similar to feta in terms of salt content and texture. However, unlike feta, halloumi does not crumble and has a higher melting point.
While some people enjoy the smell of halloumi, especially when it is cooked and takes on a strong, pungent blue cheese scent, others find the smell off-putting. Keeping halloumi warm is essential, as it can quickly lose its appeal when it starts to cool and revert to its squeakiness.
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It's best served warm, grilled, or fried
Halloumi is a unique Mediterranean white cheese made from sheep's or goat's milk. It is a semi-hard cheese with a flexible texture and a high melting point. When cooked, halloumi transforms into a bronzed nugget with a crunchy exterior and a soft, almost gooey interior. Its high melting point means it holds its shape well when cooked, making it a great addition to sandwiches, shish kebabs, and salads.
Halloumi is best served warm, grilled, or fried. When cooked, halloumi takes on a stronger, pungent scent, similar to blue cheese. However, once removed from the heat, it returns to its previous mild scent. The cheese is often served straight from the pan, as it loses its appeal when it starts to cool and revert to its rubbery texture.
There are many ways to cook halloumi, from grilling to pan-frying. It can be cooked in a variety of dishes, such as sandwiches, wraps, and salads. Some recipes include frying halloumi with beer, onions, and herbs, or grilling it with chilli peppers and lemon, as suggested by Nigella Lawson. It can also be baked in the oven or cooked in an ungreased skillet.
Halloumi's intensely savoury flavour means a little goes a long way. It can be an expensive cheese, but one block can easily stretch across several meals. It is a great addition to charcuterie boards or as an appetizer, and its unique flavour makes it perfect for pairing with other foods.
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It's a popular Mediterranean and Middle Eastern cheese
Halloumi is a unique, popular Mediterranean and Middle Eastern cheese. It is a semi-hard, white cheese made from sheep's or goat's milk, giving it a tangy, salty flavour. Interestingly, it is not made with bacteria like some other cheeses, but with rennet, which adds a bitter note. The salty taste is due to the cheese being stored in briny water.
Halloumi has a high melting point and a springy, curd-like texture. It is often cooked and, when heated, transforms into a bronzed, crunchy exterior with a soft, gooey interior. It is a popular choice for frying, grilling, or baking, as it holds its shape well. The cheese is also compared to goat's cheese due to its tangy taste, and some people note a similarity in flavour to feta.
The scent of cooked halloumi is described by some as a strong, pungent smell, similar to blue cheese. However, others describe the smell as disgusting, like "old man's pissy underwear". When removed from the heat, the scent becomes mild and welcoming. Fresh halloumi has a mild flavour and will not leave a lasting smell in your house. It is often served warm, as it can become squeaky and rubbery when it cools.
Halloumi is a versatile cheese that can be used in a variety of dishes, from salads and sandwiches to fried foods and charcuterie boards. It is a favourite in the Mediterranean and Middle East and has gained popularity worldwide for its unique flavour and texture.
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Frequently asked questions
Halloumi cheese has a very fresh, milky taste, with a bit of tanginess from being brined. When cooked, many describe the scent as a strong, pungent blue cheese smell. However, once it's removed from the heat, it returns to its previously mild scent.
When cooked, halloumi cheese has a strong, pungent smell, which some have likened to old man's underwear or an unwashed willy. However, when fresh, halloumi has a mild flavour and does not cause any lasting smells.
If the cheese smells fine, it is likely fine to eat. If there is visible mould, cut it off and eat the rest.
