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Halloumi is a semi-hard, semi-soft, or semi-firm cheese with a high melting point, which makes it ideal for grilling or frying. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It originated in Cyprus and is now popular throughout the Eastern Mediterranean and beyond. It is known for its salty, tangy taste and chewy, stretchy, rubbery texture.
Characteristics | Values |
---|---|
Origin | Cyprus |
Milk used | Goat, sheep, and sometimes cow |
Texture | Semi-soft, semi-hard, chewy, stretchy, rubbery, firm, crispy exterior, gooey interior |
Taste | Tangy, salty, slightly minty |
Melting point | High |
Colour | Golden brown |
Suitable for | Grilling, pan-frying, baking, frying, sandwiches, salads, curries, paninis, pizzas, vegetarian shawarma, tacos, appetizers, snacks |
Storage | Refrigerated for up to a year unopened, 2 weeks opened, or frozen for up to 6 months |
Nutrition | High in protein, calcium, sodium, and saturated fat |
What You'll Learn
Halloumi's Cypriot origins
Halloumi is a semi-hard or semi-soft cheese that originated on the Mediterranean island of Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk.
Halloumi is thought to have been enjoyed in Cyprus for hundreds of years, and it remains a popular food there today. It is traditionally made from sheep and/or goat's milk, but industrial cheesemakers have increasingly turned to cow's milk, which is cheaper and more plentiful.
The English name 'halloumi' comes from Cypriot Maronite Arabic xallúm, which itself derives from the Egyptian Arabic word ḥallūm, meaning 'cheese'. The earliest surviving descriptions of halloumi in Cyprus were recorded by Italian visitors to the island in the mid-16th century.
Today, halloumi is often featured on the menus of Greek restaurants and can be found in most supermarkets, where it is usually sold vacuum-sealed or in brine. It is also protected as a geographical indication in the EU, meaning that within the EU, only products made in certain parts of Cyprus can be called "halloumi".
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How to cook halloumi
Halloumi is a semi-hard, semi-soft, salty cheese that originated in Cyprus and is traditionally made from goat or sheep milk, or a combination of both. It has a high melting point, which makes it perfect for grilling or frying.
- Start by patting the halloumi dry with a paper towel. This will help it crisp up when cooking.
- Cut the halloumi into slices. The slices can be cut to your desired size, depending on how you plan to use them. For sandwiches, thicker slices that fit the bread are ideal. For salads or grilled veggies, smaller slices or cubes are a better option.
- Brush both sides of the halloumi slices with oil. This step is especially important if you are grilling the cheese to prevent it from sticking to the grill. Use a neutral oil or olive oil with a high smoke point.
- Heat a skillet, grill, or grill pan to medium-high heat. If using a grill pan or grates, brush a little oil on the surface before placing the halloumi.
- Place the oiled halloumi slices on the heated surface and cook for 2-3 minutes. The cheese will release some liquid, which will then evaporate, leaving a golden crust on the cheese.
- Flip the halloumi slices and cook the other side until golden brown. The second side will cook faster since the liquid has already been released.
- Remove the halloumi from the heat and serve immediately. Halloumi is best enjoyed warm, as it can become rubbery as it cools.
Some additional tips for cooking halloumi:
- Thicker slices of halloumi are preferable, as very thin slices can dry out and become hard.
- Avoid overcrowding the pan or grill to ensure even cooking.
- There is no need to add salt to the halloumi before cooking, as it is already quite salty from being packaged in brine.
- If cooking halloumi in a stainless steel pan, use a lower heat setting and add a dash of oil to prevent sticking.
- Halloumi can be baked in the oven at a medium temperature for 10-15 minutes until soft.
Enjoy your perfectly cooked halloumi!
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Nutritional value
Halloumi is a semi-hard, unripened, brined cheese that can be made from cow, sheep, or goat milk. It is known for its salty, briny taste and firm, chewy texture. It is also a good source of protein and calcium.
The nutritional value of halloumi varies slightly depending on the brand and the type of milk used. For example, a 50g serving of Olympus Halloumi contains approximately 192 calories, 15.2g of fat (including 10.4g of saturated fat), 1.75g of carbohydrates, 265mg of sodium, 0.6mg of sugar, and 12.3g of protein. In comparison, a regular cheddar cheese has a similar nutritional profile, with slightly lower fat and sodium content, and slightly higher protein content.
A 1-ounce (28-gram) serving of halloumi provides 25%-40% of the Daily Value (DV) of calcium, 15% of the DV of sodium, and as much protein as an egg. Halloumi also contains a small amount of carbohydrates from lactose, the naturally occurring sugar in milk.
Halloumi is a good source of important vitamins and minerals, including calcium, sodium, vitamin A, vitamin B12, riboflavin, phosphorus, and zinc. Calcium is particularly important for bone and dental health, and halloumi provides a significant contribution to the recommended daily intake.
In terms of fat content, a serving of halloumi contains 7 grams of fat, 4 of which are saturated. On a 2,000-calorie diet, the 4 grams of saturated fat in halloumi supply about 31% of the daily target recommended by the American Heart Association.
Halloumi is also a useful source of protein, which is essential for muscle, skin, and blood health, and helps with the growth, development, and repair of cells and tissues. The relatively high protein content of halloumi (6 grams per serving) also helps promote muscle growth, create enzymes and hormones, and fortify the immune system.
In addition to its nutritional benefits, halloumi is a versatile cheese that can be fried, grilled, or baked and incorporated into a wide range of dishes. It is a good option for those following a lacto-vegetarian diet or looking for a meat replacement, as it has a high melting point and a firm texture. However, it is important to note that not all halloumi cheese is vegetarian-friendly, as some are produced using animal-derived rennet.
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Halloumi's unique texture
Halloumi is a semi-hard, semi-soft, or semi-firm cheese with a unique texture. It is stretchy and rubbery, similar to fresh mozzarella or Indian paneer cheese. It has a firm, chewy, and squeaky texture when cooked, and a gooey, melty, or crispy exterior when fried.
Halloumi's texture is what makes it stand out from other cheeses. It has a high melting point, which means it can be baked, grilled, or fried without losing its shape. It retains its form and doesn't turn into a melty mess when cooked, making it ideal for frying, grilling, or baking.
The high melting point is due to the cheese-making process, which involves coagulating milk with rennet to form curds, which are then cut, reheated, stirred, and moulded. The curds are then boiled in hot whey, a crucial step that contributes to the characteristic texture of the cheese.
The texture of halloumi also depends on its age. Fresh halloumi has a semi-hard, elastic texture, while mature halloumi has a harder and drier texture due to being stored in brine.
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Where to buy halloumi
Halloumi is a semi-soft or semi-hard cheese made from a mixture of goat and sheep's milk, and sometimes also cow's milk. It is a popular cheese from Cyprus, commonly served with watermelon in the warmer months. It is also great on salads, grilled veggies, sandwiches, and kebabs. Halloumi is a fantastic meat substitute because it has a high melting point and can easily be fried or grilled.
In the United States, halloumi can be purchased at Whole Foods Market, Trader Joe's, ALDI, and Costco. It is also available for delivery or pickup through Instacart, which offers products from local and national retailers. If you are unable to find halloumi at your local grocery store, try checking any Mediterranean delis in your area.
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Frequently asked questions
Halloumi is a semi-hard, semi-soft, or unripened brined cheese that originated in Cyprus.
Halloumi is traditionally made from a mixture of goat's and sheep's milk, but some varieties also contain cow's milk.
Halloumi has a tangy, salty, or savoury flavour. Its texture is described as stretchy, rubbery, squeaky, or chewy.
Halloumi can be grilled, fried, baked, or microwaved. It can be cooked in a pan, on a grill, or in the oven.
Halloumi can be served on its own, or with fresh fruit, tomatoes, toasted sesame seeds, or honey. It can also be used in salads, sandwiches, curries, paninis, or pizzas.