Kamil Perry
Halloumi is a semi-hard, unripened cheese with a salty, tangy flavour and a chewy texture. Originating in Cyprus, it is traditionally made from a mixture of goat's and sheep's milk, although cow's milk is sometimes added today. The salty taste comes from the brine preservation process, and the cheese has a high melting point, allowing it to be fried or grilled without losing its shape. Halloumi has gained popularity in recent years, especially in the UK, where it is now the largest importer of the cheese, and is used in a variety of dishes, from salads to sandwiches.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard, firm, chewy, slightly springy, stretchy, pliable |
| Taste | Salty, tangy, creamy, rich, savoury |
| Melting Point | High |
| Preparation | Grilled, fried, baked, pan-fried, raw, cooked |
| Serving Temperature | Hot, cold |
| Serving Suggestions | Salads, sandwiches, wraps, burgers, shish kebabs, pasta, lentils, falafel wraps, beer, wine |
| Origin | Cyprus |
| Calories | 90 per ounce |
| Protein | 6 grams per ounce |
| Sodium | 33 milligrams per ounce |
| Fat | 7 grams per ounce |
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What You'll Learn
Halloumi is salty, tangy, and creamy
Halloumi is a semi-hard, unripened cheese with a strong, salty flavour. This salty taste comes from the brine preserve, as the cheese is made from a combination of goat's and sheep's milk, which is then heated to a specific temperature. A natural coagulant, rennet, is added to curdle the milk, and the resulting curds are 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, 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.
Halloumi is also slightly tangy, with a creamy richness and a chewy, satisfying texture. When cooked, it develops a crispy exterior while remaining soft and somewhat creamy on the inside. This contrast in textures makes it a delightful addition to many dishes.
The versatility of halloumi is one of its standout features. It can be grilled, fried, or baked, and it holds its shape well when cooked, making it ideal for sandwiches, shish kebabs, and salads. It can also be enjoyed raw, adding a unique flavour twist to various dishes. Its high melting point means it can be quickly fried or grilled without melting away, and it develops a delicious crispy crust while remaining soft and gooey on the inside.
Halloumi is a popular ingredient in many cuisines, especially in Mediterranean and Middle Eastern dishes. It is a good source of protein and calcium and has become increasingly popular worldwide, especially in the UK, which is now the largest importer of halloumi globally.
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It's a semi-hard, unripened cheese
Halloumi is a semi-hard, unripened cheese with a unique taste and texture. It is traditionally made from a mix of goat's and sheep's milk, although sometimes cow's milk is also used. The process of making halloumi involves heating and folding the cheese, and it is often sprinkled with mint, which adds flavour and helps to keep it fresh. Halloumi is a very versatile cheese and can be grilled, fried, or baked without melting, thanks to its high melting point. It can also be enjoyed fresh and uncooked.
Halloumi has a strong, salty flavour, which comes from the brine preserve that the cheese is kept in. When cooked, halloumi develops a crispy exterior and a soft, almost gooey interior. It holds its shape well, making it an excellent addition to sandwiches, salads, and wraps. It is also a good source of protein and calcium.
The distinctive taste of halloumi has been described as a combination of feta and mozzarella. It has the salty, briny notes of feta, but with a smoother, less crumbly texture similar to fresh mozzarella. This salty flavour can be toned down by cooking the halloumi, which also gives it a creamy texture.
Halloumi is a very popular cheese that has become a favourite among cheese enthusiasts and food lovers alike. It is a staple in Cypriot cuisine and is now famous throughout the Mediterranean region and beyond. Halloumi is also widely consumed in the UK, which is the largest importer of halloumi in the world. Its popularity is also growing in the US.
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It's made from goat, sheep, and/or cow's milk
Halloumi is a semi-hard, unripened cheese with a strong salty flavour and a hint of tanginess. It is traditionally made from goat's and sheep's milk, but sometimes cow's milk is also added to the mixture. The salty taste comes from the brine preservation method, which also helps to preserve the cheese. 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, expelling the whey and leaving a solid mass. The curds are warmed and kneaded to create a stretchy, pliable texture, before being shaped into blocks or discs and brined in a salt and water solution.
Halloumi is a very versatile cheese and can be grilled, fried, or baked without melting, thanks to its high melting point. It develops a crispy, crunchy exterior when cooked, while the inside remains soft, creamy, and slightly gooey. It holds its shape well, making it an excellent addition to sandwiches, salads, and shish kebabs. It can also be enjoyed raw and is often served with cold beer or wine.
The unique flavour and texture of halloumi make it a popular ingredient in various dishes. It is a good source of protein and calcium and has become a favourite among cheese enthusiasts and food lovers alike. Halloumi is native to Cyprus and has been a staple in Cypriot cuisine for centuries. It gained a Protected Designation of Origin (PDO) status in 2021.
Halloumi is best consumed in moderation as it is high in fat, salt, and sodium. It has a long shelf life due to its salt content and can be stored in an airtight container or submerged in brine to maintain freshness. When purchased fresh, it can last up to two weeks if kept refrigerated and tightly wrapped.
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It's Cypriot and often served grilled or fried
Halloumi is a Cypriot cheese with a rich history, having been a staple in Cypriot cuisine for centuries. It is traditionally made from a mix of goat's and sheep's milk, although sometimes cow's milk is also added. The cheese is heated and folded, and sometimes sprinkled with mint, before being brined in a solution of salt and water, which gives it its characteristic salty flavour.
Halloumi is often served grilled or fried, with a delicious crispy crust and a soft, creamy interior. It has a high melting point, so it can be quickly fried or grilled without becoming gooey. When cooked, the saltiness of the cheese is reduced, and it takes on a creamy texture. It is a versatile ingredient that can be used in a variety of dishes, from sandwiches to salads to heartier meals.
One popular way to serve halloumi is grilled or pan-fried, with a simple seasoning of spices and lemon. It can also be thinly sliced and added to a salad, or used as a substitute for mozzarella in a Caprese salad. For a more substantial meal, halloumi can be paired with roasted vegetables and a Fuji apple salad, or layered with veggies and pesto in a sandwich.
Halloumi is also a popular choice for breakfast or brunch, as it can be pan-seared and served with home fries and chilli-fried eggs. It is a good source of protein and calcium, but it is also high in fat and salt, so it is best enjoyed in moderation.
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It's versatile and can be used in many dishes
Halloumi is a versatile cheese that can be used in a wide variety of dishes. It is a popular ingredient in Cypriot cuisine and has gained a fanbase worldwide, with the UK being the largest importer of halloumi globally. Halloumi is a semi-hard, unripened cheese with a high melting point, which means it can be grilled or fried without melting, making it an excellent alternative to meat substitutes.
The cheese is traditionally made from a mixture of goat's and sheep's milk, although cow's milk is sometimes added today. 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. This mass is warmed and kneaded to create a stretchy, pliable texture. The cheese is then shaped into blocks or discs and brined in a solution of salt and water, giving halloumi its characteristic salty flavour.
Halloumi's salty, tangy, and creamy flavour, along with its unique texture, makes it a versatile ingredient. It can be enjoyed raw, grilled, fried, baked, or pan-fried. The cheese is often used in salads, sandwiches, wraps, and even as a burger patty. Its high melting point allows it to be cooked without becoming gooey, making it ideal for adding a crispy, creamy texture to dishes. Halloumi can be paired with various ingredients, such as roasted vegetables, apples, peppers, tomatoes, pesto, walnuts, figs, avocado, and chickpeas.
The versatility of halloumi extends beyond its ability to complement various dishes. It can also be cut into slices, spiced, and broiled to create a melted cheese dish perfect for pairing with a torn baguette and wine. Additionally, halloumi can be dipped in flour before frying to create a crispy burger patty. Its ability to hold its shape when cooked makes it a popular choice for sandwiches, shish kebabs, and salads.
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Frequently asked questions
Halloumi is a semi-hard, unripened cheese with a strong, salty flavor and a hint of tanginess. It is often likened to a combination of feta and mozzarella.
Halloumi has a chewy texture and a creamy richness. When cooked, it develops a crispy exterior while remaining soft and somewhat creamy on the inside.
Halloumi is traditionally made from a mix of goat's and sheep's milk, though sometimes cow's milk is also used. The milk is heated to a specific temperature, and then rennet, a natural coagulant, is added to curdle the milk. The resulting curds are cut and stirred until the whey is expelled, leaving a solid mass of curds. 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 salty flavor and helps preserve it.
Halloumi is a versatile cheese that can be grilled, fried, or baked. It can be used in sandwiches, salads, or as a topping for pasta or meat dishes. It can also be enjoyed fresh and uncooked. Halloumi has a high melting point, so it doesn't melt away when cooked, making it a great meat substitute.
