Patrick Oconnell
Halloumi is a semi-hard, semi-firm, brined cheese with a salty, tangy flavor and a chewy texture. It is traditionally made from a mixture of goat's and sheep's milk, although sometimes cow's milk is added. Halloumi has gained popularity in recent years, especially in the UK, the largest importer of the cheese, and the US, where its profile is rising. The cheese is known for its high melting point, allowing it to be fried or grilled without melting, and its versatility in various dishes.
| Characteristics | Values |
|---|---|
| Flavour | Salty, tangy, rich |
| Taste | Savoury, mild, feta-like |
| Texture | Firm, semi-hard, chewy, dense, rubbery, squeaky, springy |
| Melting Point | High |
| Colour | White |
| Shape | Block |
| Preservation | Brined |
| Serving Temperature | Hot or cold |
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What You'll Learn
Halloumi's salty, tangy flavor
Halloumi is a semi-hard, semi-firm, or firm cheese with a salty, tangy flavor and a chewy, "squeaky" texture. Its salty taste comes from the brine solution used in its preparation and preservation. The cheese is made from a combination of goat's and sheep's milk, with cow's milk sometimes added to the mixture. Halloumi's high melting point means it can be grilled or fried without melting, resulting in a crispy exterior and a soft, creamy, or gooey interior.
The cheese's salty, tangy flavor can be enhanced through various cooking methods and pairings. For example, grilling or frying halloumi creates a crispy exterior while retaining a soft and creamy texture inside. This contrast in textures adds to the overall taste experience. Halloumi can also be dipped in flour before frying to create an addictively crispy texture, perfect for burgers or sandwiches.
Halloumi's salty and tangy notes can be complemented by other ingredients. It pairs well with roasted peppers, tomatoes, and pesto, making it an excellent addition to grilled cheese sandwiches or Caprese salads. For a sweet and savory combination, halloumi can be mixed with walnuts and figs in a salad. The cheese can also be spiced up by covering it with spices and lemon before broiling, creating a melted cheese dish perfect for pairing with bread and wine.
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Its chewy, squeaky texture
Halloumi is a semi-hard, semi-firm, or firm cheese with a chewy, squeaky texture. This texture is the result of the cheese's high melting point, which allows it to be quickly fried or grilled without melting and with minimal oil or other cooking materials. The cheese develops a crispy exterior when cooked while retaining a soft, creamy, and sometimes gooey interior. The texture of halloumi has been likened to that of mozzarella or thick feta, but with a smoother and less crumbly texture than the latter.
The chewy texture of halloumi is due to its preparation method, which involves heating and folding the cheese. The milk used to make the cheese is first heated to a specific temperature, after which rennet (a natural coagulant) is added to curdle the milk. The curds are then cut and stirred until the whey is expelled, and the remaining solid mass of curds is warmed and kneaded to create a stretchy and pliable texture. The cheese is then shaped into blocks or discs and brined in a solution of salt and water, which helps to preserve the cheese and gives it its salty flavour.
Halloumi's chewy texture makes it a versatile ingredient that can be used in a variety of dishes, including sandwiches, salads, and wraps. It can be enjoyed raw or cooked and holds its shape well when cooked, making it a popular choice for grilled cheese sandwiches or as a topping for salads. The cheese's high protein content also makes it a filling option.
The squeakiness of halloumi is a unique characteristic that sets it apart from other cheeses. This squeakiness is the result of the protein clumps within the cheese rubbing against the teeth when chewed. While some people enjoy the squeaky texture, others may find it unusual or unappealing. However, the texture of halloumi can be altered by cooking it, as the heat transforms the cheese into a bronzed, crunchy exterior with a soft and slightly gooey interior that still retains a bit of the signature cheese curd-y squeakiness.
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How it's made and stored
Halloumi is traditionally made from unpasteurized sheep and goat's milk, although cow's milk is also sometimes used. The process of making halloumi involves heating milk and adding rennet, a substance that coagulates milk, naturally separating the curds and whey. The curds are then drained using a cheesecloth-lined strainer and pressed into a mould. Once the curds have become firm, they are poached in salted whey and brined in the refrigerator. The cooking of the final cheese in hot whey is integral to the making of halloumi. The dry curds are transferred to their form for draining, and the whey is heated to 185-195°F (without boiling). The curds are then cooked in the hot whey for 30-40 minutes. As the cheese cooks, it will float to the surface, and when it does, it is ready to be removed. It is then cooled for a few seconds in cold water and laid on a draining mat to cool further. As the cheese cools, it is flattened with slight hand pressure to form a larger and flatter disc. Finally, the cheese is sprinkled with salt.
Halloumi is often sold wrapped in mint leaves, which are used as a preservative, and it is typically stored in brine. If stored in a sealed container, halloumi can last for 14-21 days in the refrigerator.
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Halloumi's versatility in dishes
Halloumi is a versatile cheese that can be used in a variety of dishes, both cooked and raw. Its high melting point means it can be grilled or fried without losing its shape, making it an excellent option for sandwiches, shish kebabs, and salads. The cheese can be sliced, cubed, or even dipped in flour to create a crispy burger patty. Halloumi is also a tasty addition to pasta dishes, providing a salty, tangy twist to baked pasta or Caprese salad. For a simple yet delicious option, halloumi can be sliced, spiced, and broiled, then paired with a torn baguette and wine.
Halloumi's unique flavour and texture make it a versatile ingredient. It is often described as having a strong, salty taste with a tangy, slightly chewy texture. When cooked, halloumi develops a crispy exterior while remaining soft and creamy on the inside. This contrast in textures makes it a delightful addition to many dishes. Halloumi is also similar in texture to mozzarella or thick feta, making it a suitable substitute in recipes calling for those cheeses.
The preparation method for halloumi involves heating and folding the cheese, sometimes sprinkling it with mint, which adds flavour and helps keep it fresh. Halloumi can be stored in an airtight container, submerged in brine or its original packaging liquid, and used within a few days to maintain its moisture and prevent it from drying out or becoming too salty.
Halloumi's versatility extends beyond its use as an ingredient in dishes. It can also be served as an accompaniment to a cold beer, a typical offering in a Cyprus Meze. The cheese is often enjoyed grilled, pan-fried, or thinly sliced on a salad. Halloumi has gained popularity worldwide, especially in the UK, which is now the largest importer of halloumi, and its profile continues to rise globally.
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The rise of its popularity
Halloumi is a semi-hard, semi-firm, or firm cheese with a salty, tangy, rich, and creamy flavour. It is traditionally made from a mixture of goat's and sheep's milk, although cow's milk is sometimes added. The cheese is heated and folded, and sometimes sprinkled with mint, before being shaped into blocks or discs and brined in a solution of salt and water. This brining process gives halloumi its characteristic saltiness and helps to preserve it.
The rise of halloumi's popularity may be attributed to several factors. Firstly, its unique taste, texture, and preparation method set it apart from other cheeses. Halloumi has a high melting point, allowing it to be grilled or fried without melting, resulting in a crispy exterior and a soft, creamy, or gooey interior. This makes it a versatile ingredient that can be used in a variety of dishes, including salads, sandwiches, wraps, and kebabs. It is also a good source of protein and calcium, making it a healthier option compared to other cheeses.
Secondly, halloumi's popularity has been influenced by its cultural significance and increasing global accessibility. Halloumi originated in Cyprus and is an essential part of Cypriot cuisine, often served as an accompaniment to beer or as part of a Cyprus Meze. It first gained popularity in the UK, where it became well-known as an export from Cyprus and is now the largest importer of halloumi in the world. The increasing presence of European tourists in the US has also contributed to the rise of halloumi's popularity, with global sales expected to reach $900 million by 2030.
Additionally, the availability of different varieties of halloumi has likely contributed to its growing popularity. Lower-fat options and herb-infused variations offer a range of flavours and make halloumi more accessible to those with dietary preferences or restrictions. Halloumi's moderate price point, falling between everyday cheeses and fancier artisan options, also makes it a relatively affordable option for those looking to try something new.
Finally, halloumi's popularity may be attributed to its ability to be enjoyed in a variety of ways. It can be served raw or cooked and can be grilled, fried, baked, or pan-fried. When cooked, halloumi develops a unique, crispy texture while retaining its distinctive salty flavour. This versatility, along with its flavour and health benefits, has likely contributed to the rise of halloumi's popularity among cheese enthusiasts and food lovers worldwide.
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Frequently asked questions
Halloumi is a semi-hard, semi-firm, salty, and tangy cheese with a chewy texture. It is often described as having a "squeaky" texture, which comes from the protein clumps within the cheese rubbing against the teeth.
Halloumi is a very versatile cheese and can be enjoyed raw or cooked by baking, frying, or grilling. It has a high melting point, so it can be quickly fried or grilled without melting and will develop a crispy crust while remaining soft and creamy on the inside.
Halloumi is a versatile ingredient that can be used in a variety of dishes. It can be sliced or cubed and added to salads, sandwiches, or wraps. It pairs well with roasted peppers, tomatoes, and pesto. It can also be dipped in flour and made into a crispy burger or used as a substitute for mozzarella in a Caprese salad.
