Kamil Perry
Halloumi is a semi-hard, unripened cheese with a high melting point, which means it can be grilled or fried without losing its shape. It is traditionally made from a mixture of goat's and sheep's milk in Cyprus, Greece, although it can also be made with cow's milk. Commercially produced halloumi is typically made from pasteurized sheep, goat, and cow's milk. The cheese has a unique savory, tangy, and salty taste and a firm, chewy texture. It is a popular dairy product that has been enjoyed for hundreds of years and is now found in most supermarkets.
| Characteristics | Values |
|---|---|
| Milk Type | Cow's milk, goat's milk, sheep's milk |
| Commercial Production | A mixture of pasteurized sheep, goat, and cow's milk |
| Traditional Production | Fresh, unpasteurized sheep and/or goat's milk |
| Texture | Semi-hard, elastic, chewy |
| Taste | Tangy, salty, minty |
| Melting Point | High |
| Storage | Refrigerated, airtight container, salt water, freezer |
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What You'll Learn
Halloumi is traditionally made from sheep and/or goat's milk
Halloumi is a semi-hard, unripened cheese traditionally made from a mixture of goat's and/or sheep's milk. It has been enjoyed for hundreds of years in Cyprus and is now a popular cheese worldwide. Its high melting point makes it ideal for frying or grilling, and it is often served cooked to enhance its signature salty taste and slightly crispy texture.
The traditional method of making halloumi involves curdling fresh, unpasteurized goat and/or sheep milk to form curds, which are then pressed and drained to create the cheese's distinctive semi-hard texture. This process can be done at home, although it requires careful monitoring of temperature and timing to achieve the desired result. Commercially produced halloumi, on the other hand, typically uses a mixture of pasteurized sheep, goat, and cow's milk.
In Cyprus, where halloumi originated, the cheese was traditionally made by cooperatives formed in villages, usually consisting of 10-15 women, with the woman with the most goats leading the cooperative. The cheese was first described in Cyprus around 1554 and was exported from the island as early as 1788.
Today, halloumi is enjoyed in many parts of the world, with high demand in the UK, the US, Japan, and other European countries. The annual production of halloumi exceeded 450,000 tons in 2023, with the UK importing the most, at 18,000 tons. The increase in demand has led to the use of more cow's milk in industrial production due to its lower cost and higher availability.
Halloumi is a versatile cheese that can be grilled, fried, or baked and served in a variety of dishes. It is often used as a meat substitute and pairs well with grilled vegetables and meats. It can also be added to salads, sandwiches, or served with fresh fruit, honey, or toasted sesame seeds. Halloumi has a unique, tangy and savory taste with a firm, chewy texture, making it a popular choice for cheese enthusiasts.
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Cow's milk is used in commercial production and most exported halloumi
Halloumi is a semi-hard cheese with a unique tangy, salty taste and a firm, chewy texture. It has been enjoyed for hundreds of years in Cyprus and has recently surged in global popularity. Halloumi is traditionally made from fresh, unpasteurized sheep and/or goat's milk. However, as demand increased, industrial cheesemakers began using cow's milk for commercial production and export. Cow's milk is more plentiful and cheaper than sheep or goat's milk, and by 2019, almost all halloumi exported to the UK was made with 80% cow's milk.
The use of cow's milk in halloumi production is a relatively modern development. In Cyprus, where halloumi originated, there were few cows on the island until they were introduced by the British in the 20th century. As a result, traditional Cypriot halloumi was made from sheep and/or goat's milk. The cheese was typically produced by village cooperatives consisting of 10-15 women, with the woman with the most goats leading the group.
Today, halloumi is often made with a mixture of pasteurized sheep, goat, and cow's milk for commercial production. This combination of milk sources allows for larger-scale manufacturing and helps to meet the growing global demand for halloumi. Halloumi's unique characteristics, including its high melting point, make it a popular cheese for grilling, frying, or baking. It is a versatile cheese that can be served on its own or paired with various ingredients such as vegetables, fruits, or meats.
While cow's milk is commonly used in commercial production and exported halloumi, it is important to note that halloumi can also be made with sheep and/or goat's milk exclusively. Some recipes and traditional methods of halloumi production may use a combination of these milk sources or solely rely on sheep and/or goat's milk. The use of cow's milk is a more recent adaptation to meet demand and may not be preferred by those seeking a more traditional halloumi flavor and texture.
In summary, cow's milk is predominantly used in the commercial production and export of halloumi due to its availability and lower cost. This shift towards cow's milk has allowed halloumi producers to meet the growing global demand for this popular cheese. However, traditional and artisanal halloumi may still be made with sheep and/or goat's milk, reflecting the cheese's Cypriot origins.
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Milk is coagulated to make curds, which form the cheese
Halloumi is a semi-hard, unripened cheese with a high melting point, traditionally made from a mixture of goat's and sheep's milk in Cyprus. However, due to the growing demand for halloumi, industrial cheesemakers have started using more cow's milk, as it is cheaper and more readily available.
The process of making halloumi involves several key steps, the first of which is coagulating the milk to form curds. This is done by stirring rennet into the milk mixture and maintaining a temperature of 30-35°C until the milk coagulates, which typically takes around 30-45 minutes. During this time, the milk will begin to thicken, and a firm curd will form. It is important to note that more rennet than usual is used in this process due to the lack of ripening time and acid development for halloumi.
Once the milk has coagulated, the curd is cut into small pieces, typically about the size of hazelnuts or 0.75-1.5 inch squares. This step is crucial in achieving the desired texture of the cheese. After cutting, the curds are transferred to a cheese mold and weighted to facilitate solidification and drainage. The time required for this process depends on the type of milk used, with raw milk taking approximately 30 minutes to firm up, while processed milk may take longer or shorter depending on the brand.
The curds are then heated in the whey for 30-40 minutes at a temperature of 190-195°F. This step gives halloumi its distinct characteristics. By using a ladle or basket to keep the cheese off the bottom of the pot, the cheese can be prevented from sticking.
Overall, the coagulation and curdling process is essential in transforming the milk into the desired semi-hard texture of halloumi cheese.
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Milk type affects the chemical reaction and draining time
Halloumi is a semi-hard cheese with a high melting point, making it ideal for frying or grilling. It is traditionally made from sheep and/or goat's milk, but commercial production often involves a mixture of pasteurized sheep, goat, and cow's milk. The type of milk used in halloumi production can impact both the chemical reaction during the cheese-making process and the draining time required.
The process of making halloumi involves several steps, including coagulation, curd formation, and draining. The first step is coagulation, where rennet is stirred into the milk mixture at a temperature of 30-35°C until it coagulates, forming curds. The milk begins to thicken within 15-20 minutes, and the total coagulation time is around 30-40 minutes. The choice of milk can influence the coagulation process and the time it takes. For example, when using goat's milk, the addition of calcium chloride is recommended to strengthen the protein chains and facilitate coagulation.
After coagulation, the curds are cut into small squares or cubes. The size of these curds affects the draining time. Smaller curds provide more surface area for the liquid to drain out, shortening the draining process. The curds are then transferred to a cheese mold lined with cheesecloth. A weight is placed on top, and the halloumi is left to solidify and drain.
The type of milk used also impacts the draining time. For instance, raw milk typically requires about 30 minutes to firm up, while processed milk may take longer or shorter depending on the brand due to differences in chemical reactions. The draining step is crucial in removing excess liquid from the cheese, affecting the final texture and consistency of the halloumi.
Overall, the milk type plays a role in the chemical reactions during coagulation and the time required for draining. The unique characteristics of each type of milk, such as protein content and fat composition, influence these processes. By understanding these factors, cheese makers can adjust their techniques and ingredients to produce halloumi with the desired texture and flavor.
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Raw, organic, full-fat milk is best for making halloumi
Halloumi is a semi-hard cheese with a unique texture and taste. It has been enjoyed for hundreds of years in Cyprus and is now popular worldwide. The cheese is traditionally made from fresh, unpasteurized sheep and/or goat's milk, but commercial production often uses a mixture of pasteurized sheep, goat, and cow's milk.
While various types of milk can be used to make halloumi, raw, organic, full-fat milk is the best option. Raw milk is unpasteurized, preserving the natural enzymes and beneficial bacteria that contribute to the cheese-making process. Using raw milk also results in a more distinct and robust flavour profile for the halloumi. However, it is important to note that raw milk has a shorter shelf life than pasteurized milk due to its natural state.
Organic milk comes from cows that are fed organic feed, which means they are not given antibiotics or growth hormones. This results in a healthier product that is free of synthetic pesticides, fertilizers, and other chemicals. Additionally, organic milk tends to have a higher nutritional content, including more omega-3 fatty acids, vitamin E, and antioxidants.
Full-fat milk is also preferable for halloumi-making because it contributes to the rich, creamy texture and flavour that halloumi is known for. The higher fat content also aids in the melting properties of the cheese, giving it a higher melting point than other cheeses. This unique characteristic allows halloumi to be grilled, fried, or baked without losing its shape, making it a popular meat substitute and a versatile ingredient in various dishes.
Using raw, organic, full-fat milk may require a longer coagulation time during the cheese-making process, but it ensures a higher-quality end product. The combination of raw, organic, and full-fat milk maximizes the nutritional benefits, flavour, and texture of halloumi, making it a superior choice for cheese enthusiasts and home cooks alike.
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Frequently asked questions
Halloumi is traditionally made from sheep and/or goat's milk. However, due to the limited number of cows in Cyprus, where the cheese originates, cow's milk is now also commonly used.
As demand for halloumi grew, industrial cheesemakers began using more cow's milk as it is cheaper and more plentiful. By 2019, almost all halloumi exported to the UK used 80% cow's milk.
Cow's milk is the most common milk used in homemade halloumi recipes. However, halloumi can also be made with goat or sheep milk.
The best type of milk to use is raw milk. If you can't find raw milk, opt for organic and full-fat milk.
