Patrick Oconnell
Mediterranean cuisine is known for its bold flavours, nutritious ingredients, and culinary traditions. Mediterranean cheeses are celebrated for their distinct tastes and versatility, enhancing everything from salads to grain bowls. Each cheese is a representation of the region's history and traditional food practices, influenced by local resources, culture, and climate. While there are many varieties of cheese served in the Mediterranean region, some of the most iconic ones include feta, halloumi, kasseri, and ricotta.
| Characteristics | Values |
|---|---|
| Name | Halloumi |
| Origin | Cyprus |
| Type | Semi-hard, fresh cheese |
| Flavour | Tangy |
| Melting Point | Does not melt when heated |
| Common Preparations | Grilled, Fried, Brushed with olive oil, Served with lemon juice and fresh herbs |
| Accompaniments | Salads, Vegetables, Fruits, Honey, Breads, Hummus, Israeli Salad, Pita |
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What You'll Learn
Mediterranean diet and cheese
The Mediterranean diet has been rated as the top overall diet for health, and it involves eating whole foods, fruits, vegetables, whole grains, legumes, fish, nuts, seeds, cheese, and fermented dairy products. Dairy is welcome in moderation on the Mediterranean diet, and cheese is a crucial part of it. Cheese is a good source of protein, vitamins, riboflavin, phosphorus, and zinc, and it is also one of the best sources of calcium.
Unprocessed cheeses such as feta, halloumi, ricotta, mozzarella, cotija, Swiss, manchego, cheddar, and Parmesan are some of the options that can be eaten as snacks, in salads, or with grilled dishes. Feta, for example, can be added to a bowl of lettuce, cucumber, tomatoes, onion, and olives, drizzled with olive oil and vinegar, and sprinkled with oregano and parsley. Halloumi can be brushed with olive oil and grilled with lemon juice and fresh herbs.
Cheese can also be used in dishes like kalitsounia, small pies filled with cheese, wild greens, or herbs, and gamopilafo, a celebratory rice dish cooked in meat broth and served at weddings. Mediterranean grilled cheese skewers can be made by threading cheese, olives, and tomatoes onto bamboo skewers and grilling them for a few minutes.
The Mediterranean diet emphasizes eating more heart-healthy fats, including poly- and monounsaturated fats, and fewer saturated and trans fats. So, while following this diet, it is recommended to swap butter for plant-based oils like olive oil, canola oil, avocado oil, and sesame oil.
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Halloumi
To cook halloumi, it is recommended to slice it thicker than you think as it shrinks about 30% during cooking. Using oil, preferably olive oil, is essential to achieving a golden, crispy exterior. The slices should be patted dry before cooking to prevent sizzling and spitting. Grilling or pan-frying halloumi with a bit of oil is the best way to enjoy its unique texture and flavour.
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Kalitsounia
To make the kalitsounia dough, combine flour, salt, olive oil, milk, eggs, sugar, yogurt, and water in a large bowl. Mix well and knead the dough for about 5 minutes. Cover and let the dough rest for approximately 1 hour.
For the filling, mash the cheese in a large bowl and add sugar, eggs, and cinnamon. Blend well until the ingredients combine.
Roll out the dough to a thickness of about 0.3 cm. Using a cutter, cut out circles with a diameter of about 10 cm. Add a spoonful of the cheese mixture to the center of each dough circle and spread it out. Pull the edges of the dough up and around the cheese, leaving the center open.
Preheat the oven to 180-200°C. Place the kalitsounia on a large baking tray lined with parchment paper and leave to rest for 20 minutes. Whisk 1-2 eggs and 1 tablespoon of water and brush the pastries. Bake for 20 minutes.
Serve warm with a drizzle of honey and a sprinkle of cinnamon.
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Labneh
The process of making labneh involves straining yogurt to remove the whey. This can be done using a cheesecloth or a strainer. The longer the yogurt is strained, the thicker the labneh will be. To make labneh, mix Greek yogurt with salt, wrap the mixture in a cheesecloth, and hang it over a bowl to strain. The mixture is then chilled for 24 hours or overnight. The labneh is then removed from the cheesecloth and can be served immediately or stored in an airtight container in the fridge.
There are numerous ways to enjoy labneh. It can be drizzled with olive oil and sprinkled with garnishes such as za'atar, everything bagel seasoning, fresh herbs, or lemon zest. It can also be scooped up with fresh vegetables and warm pita bread or served as a dip. Labneh can also be used as a spread on sandwiches or pizzas, added to salads, or shaped into small balls and rolled in za'atar and olive oil.
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Kasseri
The cheese is said to have been invented by the Jews of Kırkkilise (modern-day Kırklareli, Turkey), and its name is believed to come from the Turkish word "kaşer", derived from the Hebrew "kosher". However, despite the lack of rennet use during its invention, rennet is now used in the production of Kasseri. As a result, the cheese is no longer suitable for those following Jewish law.
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Frequently asked questions
It could be Halloumi, a semi-hard fresh cheese from Cyprus. It is rich in protein and calcium, making it a good option for those looking to add protein to a plant-based meal.
Halloumi has a tangy, slightly salty taste. It is known for its high moisture content, which gives it a satisfying chewiness when grilled.
Halloumi is best served simply sliced and grilled. It can be brushed with olive oil and grilled for 2-3 minutes on each side until golden. A squeeze of lemon juice and some garnish of parsley can be added before serving it warm.
There are several other Mediterranean cheeses like Feta, Kasseri, Labneh, Manouri, Mascarpone, Balkan White Cheese, Ġbejna, Cancoillotte, and Jben.
Choose at least one cheese made from a different type of milk than the majority on your board. If you are serving mostly hard cheeses, include a soft or fresh cheese. You can also pair your cheese board with accompaniments that balance flavors or textures. Sweeter cheeses go well with pickles or sour fruit jams, while savory cheeses match better with softer flavors.
