Bushra Griffith
Halloumi is a semi-hard cheese with a high melting point, allowing it to be grilled or fried without melting. It is made from a mixture of goat's, sheep's, and sometimes cow's milk. The cheese is heated in whey, salted, and garnished with mint leaves before being folded and stored in brine. Halloumi is a popular cheese that originated in Cyprus and has been enjoyed for hundreds of years.
| Characteristics | Values |
|---|---|
| Origin | Cyprus |
| Main ingredients | Sheep's milk, goat's milk, cow's milk |
| Texture | Semi-hard, firm, squeaky |
| Taste | Savoury, salty, tangy |
| Melting point | High |
| Smoke point | High |
| Protein content | High |
| Calcium content | High |
| Calories | High |
| Common uses | Frying, grilling, baking, salads, sandwiches |
| Shelf life | 1 year if unopened, 1 week if opened |
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What You'll Learn
- Halloumi is made from goat, sheep, and/or cow's milk
- The milk is heated and rennet is added to coagulate it
- Curds are separated from the whey and drained using a cheesecloth-lined strainer
- The curds are pressed into moulds, poached in salted whey, and brined
- Halloumi is cooked in hot whey, which gives it its distinctive texture
Halloumi is made from goat, sheep, and/or cow's milk
Halloumi is a semi-hard cheese with a high melting point, which makes it perfect for frying or grilling. It is made from goat, sheep, and/or cow's milk and has a distinctive layered texture and a salty, tangy flavor. The cheese is produced mainly in Cyprus and has been enjoyed there for hundreds of years. It has a unique molecular structure, which gives it a squeaky, briny texture and allows it to stay firm over a flame, developing a flavorful browning and char.
Traditionally, halloumi was made from a mixture of goat's and sheep's milk, with the occasional addition of cow's milk. The milk is heated and rennet, a substance that coagulates milk, is added. This separates the curds and whey, and the curds are then drained and pressed into a mold. The pressed curds are then boiled in hot whey, a crucial step that gives halloumi its characteristic texture. This process, known as scalding, involves heating the whey to 185-195°F without boiling it. The cooked pieces are then removed, salted, and garnished with mint leaves. They are folded and stored in salted whey for 1-3 days before being packed and sold.
For commercial production, a mixture of pasteurized sheep, goat, and cow's milk is often used, with cow's milk typically making up the lowest proportion or even being absent altogether. The ratio of milk used can vary according to seasonal availability, but traditional halloumi is said to contain at least 70% goat's milk and 30% sheep's milk. This combination is believed to be important for both texture and flavor, with the goat's milk ensuring a firm texture and lingering flavors, while the sheep's milk contributes to a crispy crust when heated.
The popularity of halloumi has grown beyond Cyprus, and it is now featured on menus in Greek restaurants and found in supermarkets worldwide. Its versatility, unique texture, and savory taste have made it a favorite among consumers, and it is often used as a meat substitute due to its high melting point. Halloumi can be fried, baked, or grilled and incorporated into a wide range of dishes, making it a highly versatile ingredient.
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The milk is heated and rennet is added to coagulate it
The milk used in the production of halloumi is sourced from goats, sheep, or cows. The milk is heated to 86-88°F (30-31°C) and rennet is added to coagulate it. This process naturally separates the curds and whey.
The curds are then drained using a cheesecloth-lined strainer and pressed into a mold. The cooked pieces are then removed from the whey and salted. They are then folded and stored in salted whey for 1–3 days before being packed in airtight containers, ready to be sold and consumed.
The process of cooking the final cheese in hot whey is integral to the making of halloumi. The whey is heated to 185-195°F (not boiling) and the curds are cooked in the whey for 30-40 minutes. The cheese is then removed from the whey, cooled, and laid on a draining mat.
The last step is to sprinkle the cheese with sea salt and dried mint. To make a true halloumi, each piece is folded in half and placed in a glass dish, with leftover whey (brine) poured on top. The cheese is then stored in a fridge for at least 4 days.
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Curds are separated from the whey and drained using a cheesecloth-lined strainer
Halloumi is a semi-hard cheese with a high melting point, which makes it perfect for frying or grilling. It is traditionally made from sheep's and/or goat's milk, with the addition of small amounts of cow's milk. The process of making halloumi involves heating milk and adding rennet, a substance that coagulates the milk and naturally separates the curds and whey.
The next step in the production of halloumi is to separate the curds from the whey and drain them using a cheesecloth-lined strainer. This step is crucial as it gives halloumi its characteristic texture. The curds are then transferred to a form for draining, and a light hand pressure is applied to help consolidate the curd. If more than one form is being made, they can be stacked and reversed for added weight. It is important to turn the curds at 15-20 minute intervals to ensure a well-consolidated cheese.
The separated whey is then slowly heated to 185-195°F (85-90°C). It is important not to let the whey boil. While the whey is heating, the curds can continue to rest with a little weight on them. Once the whey has reached the desired temperature, the dry curds are then poached in the hot whey for at least 30 minutes, a process known as scalding. This step is crucial in the production of halloumi as it contributes to the distinctive texture of the cheese.
After scalding, the cooked pieces of cheese are removed from the whey and salted. They are then garnished with fresh or dried mint (Mentha viridis) leaves and folded in half. The cheese is then stored in salted whey for 1-3 days before being packed in airtight containers and sold. For mature halloumi, the cheese is kept in brine whey for at least 40 days.
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The curds are pressed into moulds, poached in salted whey, and brined
The process of making halloumi involves several steps, and one of the most crucial steps is cooking the curds in hot whey. The curds are first separated from the whey by draining the mixture through a cheesecloth-lined strainer or a sanitized colander. This step ensures that the whey, which is the liquid part of milk, is collected and set aside for later use.
The curds are then pressed into moulds, which helps to shape and consolidate the cheese. This step involves applying light hand pressure to the curds and allowing them to rest with a little weight on top. The moulds give the halloumi its characteristic semicircular shape and contribute to its distinctive layered texture.
Once the curds are firm, the next step is to poach them in salted whey. This involves heating the whey to a temperature between 185-195°F (or 86-88°F according to another source) and carefully lowering the curds into the hot whey using a ladle or basket. The curds are cooked in the whey for at least 30 minutes, and this process is known as scalding. During this time, the cheese will sink to the bottom and then eventually float to the surface when it is ready to be removed.
After cooking, the cheese is cooled by dunking it in cold water and then salted with coarse salt or cheese salt. Fresh or dried mint leaves may also be added at this stage for additional flavour. The cheese is then folded in half, giving it its distinctive shape, and stored in salted whey for 1-3 days or up to 4 days in the refrigerator, allowing it to rest and absorb more flavour. This step completes the process of brining, where the cheese is preserved and seasoned.
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Halloumi is cooked in hot whey, which gives it its distinctive texture
Halloumi is a semi-hard cheese with a high melting point, which makes it perfect for frying or grilling. It is traditionally made from sheep's and/or goat's milk, with the addition of small amounts of cow's milk in some cases. The cheese has a distinctive layered texture and a salty, tangy flavour. Its firm texture when cooked causes it to squeak on the teeth when being chewed, giving it a unique character.
The process of making halloumi involves heating milk and adding rennet, a substance used to coagulate milk, which naturally separates the curds and whey. The curds are then drained and pressed into a mould. The distinctive feature of halloumi is that it is cooked in hot whey, which gives it its characteristic texture. The curds are poached in salted whey, contributing to the unique texture and flavour of the cheese.
The cooking of the final cheese in hot whey is an integral step in the making of halloumi. The whey is heated to a temperature between 185-195°F without boiling, and the curds are slowly lowered into it using a ladle or basket to prevent them from sticking to the bottom of the pot. The cheese is cooked in the whey for 30-40 minutes, during which time it sinks to the bottom and then gradually floats to the surface as it cooks.
Once the cheese has floated to the surface, it is removed from the whey and cooled in cold water before being laid on a draining mat to cool further. Light hand pressure is applied to the warm cheese to form a larger and flatter disc shape. The cheese is then salted and garnished with fresh or dried mint leaves. For the final step, the cheese is folded in half and placed in a glass dish, with leftover whey (brine) poured on top. It is then stored in the refrigerator for at least four days to allow the flavours to develop fully.
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Frequently asked questions
Halloumi is a semi-hard cheese traditionally made from a mixture of goat's and sheep's milk. It can also be made with cow's milk, though this is less common.
The process of making halloumi involves heating milk and adding rennet, which coagulates the milk and separates the curds and whey. The curds are then drained and pressed into a mould. The pressed curds are then poached in salted whey and brined in the refrigerator.
Halloumi is a traditional cheese that originated in Cyprus. It has been enjoyed for hundreds of years and has recently gained popularity worldwide.
Halloumi has a unique savoury flavour and a firm, squeaky texture. It is known for its high melting point, which makes it ideal for frying or grilling.
