Bushra Griffith
Halloumi is a semi-hard cheese with a unique savoury, tangy, salty-minty flavour and a firm, squeaky texture. It is traditionally made from goat's and sheep's milk, or a mixture of the two, and occasionally cow's milk is used. The cheese is cooked in hot whey, which gives it its characteristic texture and high melting point. Halloumi is a popular meat substitute and can be grilled, fried or baked without losing its shape.
| Characteristics | Values |
|---|---|
| Origin | Eastern Mediterranean |
| Main Ingredients | Goat's milk, Sheep's milk, Cow's milk |
| Texture | Semi-hard, Firm, Elastic, Chewy, Squeaky |
| Taste | Savory, Tangy, Salty, Minty |
| Nutrients | Calcium, Protein |
| Melting Point | High |
| Smoke Point | High |
| Preparation | Fried, Grilled, Baked, Raw |
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What You'll Learn
Halloumi is made from goat, sheep, or cow's milk
Halloumi is a semi-hard cheese with a unique texture and taste. It is traditionally made from goat's and sheep's milk, or a mixture of the two. However, cow's milk is sometimes used as well, especially in more modern, commercial productions of the cheese. Halloumi is known for its tangy taste and firm, chewy texture. It has a high melting point, which means it can be baked, grilled, or fried without losing its shape, making it a popular meat substitute.
The process of making halloumi involves several key steps. Firstly, rennet is added to the milk to coagulate it and separate the curds and whey. The curds are then drained and pressed into a mold. They are then poached in salted whey and brined in the refrigerator. The cooked pieces are then removed from the whey, salted, and garnished with fresh or dried mint leaves. They are then folded and stored in salted whey for 1-3 days before being packed in airtight containers and sold.
The use of goat, sheep, or cow's milk gives halloumi its distinctive texture and flavour. The type of milk used can also affect the colour of the cheese, with ovine cheese made from sheep's milk tending to be more yellow than bovine cheese made from cow's milk. The addition of mint during the production process also contributes to the unique flavour of halloumi, giving it a slight minty taste.
Traditionally, halloumi was made in Cyprus from sheep and/or goat's milk, as there were few cows on the island until they were brought over by the British in the 20th century. However, as demand for halloumi grew, industrial cheese-makers began using more cow's milk, as it was cheaper and more plentiful. Today, halloumi is enjoyed worldwide and can be found in most supermarkets, often featured on the menus of Greek restaurants. It can be served on its own or paired with other ingredients such as fresh fruit, vegetables, or honey.
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Rennet is used to curdle the milk
The coagulation of the milk is the first step in halloumi production. The milk used to make halloumi is typically a mixture of goat's and sheep's milk, and sometimes also cow's milk. The use of cow's milk became more common as demand for halloumi grew, as it is cheaper and more plentiful than goat's and sheep's milk.
The curds are then cooked in hot whey, which gives halloumi its unique texture and high melting point. This step involves heating the whey to 185–195 °F and cooking the cheese for 15–20 minutes. The cheese will float to the surface when it is ready to be removed. It is then cooled and salted, and garnished with fresh or dried mint.
The final step in halloumi production is to fold the cheese in half and store it in a glass dish with leftover whey (brine). The cheese is then refrigerated for at least four days before being sold and consumed. This step contributes to the characteristic texture and flavour of the cheese.
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It's cooked in hot whey
Halloumi is a semi-hard cheese with a unique texture and taste. It is made from goat's, sheep's, or cow's milk, with goat's and sheep's milk being more traditional. Halloumi is notable for its high melting point, which makes it ideal for frying or grilling without losing its shape.
The process of making halloumi involves several key steps. Firstly, milk is heated and rennet, a coagulating agent, is added to separate the curds and whey. The curds are then drained and pressed into moulds, and the whey is retained. The pressed curds are then cooked in the heated whey, with temperatures ranging from 185-195°F (85-90°C). This cooking process is crucial to the halloumi's characteristic texture and high smoke point. The cheese is then removed from the whey, salted, and garnished with mint.
The cooked halloumi is then folded and stored in salted whey for 1-3 days before being packed in airtight containers. For mature halloumi, the cheese is kept in brine whey for at least 40 days, resulting in a harder, drier, and saltier texture.
The final product has a unique, savoury flavour and a firm, squeaky texture. Halloumi is often grilled, fried, or baked, with the cooking process enhancing its salty taste and adding a slight crispness to the exterior. It can be served on its own or paired with various ingredients such as fresh fruit, vegetables, or honey.
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It's salted and garnished with mint
Halloumi cheese is a unique Cypriot delicacy with a high melting point, thanks to its blend of goat, sheep, and cow's milk. This distinctive cheese has a rubbery texture and a high salt content, which contributes to its longer shelf life compared to other cheeses. The traditional way of making halloumi involves garnishing it with mint and salt, adding to its distinct flavor and character.
The process of garnishing halloumi with mint and salt is an essential step in the cheese's preparation. Fresh mint leaves are finely chopped and sprinkled over the cheese, infusing it with their aromatic essence. This herb provides a refreshing and slightly pungent flavor that perfectly complements the salty, tangy taste of the cheese. The mint also adds a beautiful green hue to the white cheese, making it visually appealing.
Salt plays a dual role in the making of halloumi. Firstly, it is used in the cheese-making process itself, helping to draw out moisture and firm up the curds. This step is crucial in achieving the characteristic firm texture of halloumi. Secondly, salt is used as a garnish, further enhancing the flavor and acting as a natural preservative. The combination of salt and mint creates a flavor profile that is distinctly Mediterranean, evoking the sunny climes of Cyprus.
The art of garnishing halloumi with mint and salt requires a delicate hand. Too much salt can overpower the subtle flavors of the cheese, while too little can fail to bring out its characteristic tang. Similarly, the amount of mint used must be balanced, as an excess can overwhelm the palate, while too little may not provide the desired freshness and aroma. Skilled cheesemakers know the exact proportions and techniques to apply, ensuring that every bite of halloumi delivers a burst of flavor.
When serving halloumi, the mint and salt garnish adds a layer of versatility to this already versatile cheese. It can be grilled, fried, or baked, with the mint providing a delightful contrast to the warm, melted cheese. Halloumi is often paired with fresh vegetables, and the mint garnish enhances this combination, making it a refreshing and healthy option. The salt garnish also means that additional seasoning is rarely needed, making halloumi a convenient and tasty choice for any meal.
The traditional garnishing of halloumi with mint and salt is a testament to the ingenuity of Cypriot cheesemakers. This simple yet effective combination elevates the cheese's flavor, texture, and appearance, making it a beloved and sought-after delicacy worldwide. The next time you enjoy a slice of halloumi, appreciate the careful craftsmanship and attention to detail that goes into creating this unique culinary delight.
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It's stored in brine
Halloumi is a semi-hard cheese with a unique, savory flavor and a firm, squeaky texture. It is traditionally made from goat's and sheep's milk, or a mixture of the two, although cow's milk is sometimes used as well. The cheese is stored in brine, which is a solution of salt and water, and this affects the flavor and texture of the cheese.
Brine is a solution of salt and water, and it is used to preserve and flavor the cheese. The salt in the brine draws out the moisture from the cheese, which helps to preserve it and gives it a harder, drier texture. The salt also penetrates the cheese, giving it a saltier flavor. The longer the cheese is stored in brine, the saltier and drier it will become.
Mature halloumi is typically stored in brine, while fresh halloumi is not. Fresh halloumi has a semi-hard, elastic texture and a milder, less salty flavor compared to the aged version. Mature halloumi, on the other hand, is stored in brine for at least 40 days, resulting in a harder, drier, and saltier cheese.
The process of storing halloumi in brine is a traditional method of preservation. In the hot Mediterranean climate, up to 5% salt was traditionally added to the brine to ensure the cheese remained preserved. Today, halloumi is often stored in containers with 8 to 12 percent brine, which can help the cheese last for up to a year in the refrigerator.
Storing halloumi in brine is not just practical but also helps to create the unique flavor and texture that the cheese is known for. The salty, briny notes complement the tangy, savory flavor of the cheese, while the firmer texture allows it to be grilled or fried without melting, making it a popular meat substitute.
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Frequently asked questions
Halloumi is a semi-hard cheese made from sheep, goat, or cow's milk, or a mixture of these.
The traditional way to make Halloumi involves coagulating the milk to make curds, cutting and reheating the curd, adding it to moulds, and boiling it in hot whey. The cheese is then salted and garnished with mint, folded, and stored in salted whey for 1-3 days.
Halloumi is often fried, grilled, baked, or seared due to its high melting point. It can also be served raw.
Halloumi has a unique, tangy, salty, and savory flavor. It is also known for its firm, chewy, and "squeaky" texture.
