Frederic Melton
Halloumi is a semi-hard cheese made from goat's, sheep's and sometimes cow's milk. It originated in the Eastern Mediterranean, specifically Cyprus, and has been enjoyed there for hundreds of years. It is known for its high melting point, which makes it ideal for frying or grilling, and its salty, tangy flavour.
| Characteristics | Values |
|---|---|
| Origin | Eastern Mediterranean |
| Country | Cyprus |
| Milk | Goat, sheep, and cow |
| Rennet | Vegetarian or microbial |
| Texture | Squeaky, firm, and creamy |
| Colour | White |
| Flavour | Savoury, salty, and tangy |
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What You'll Learn
Halloumi cheese is made in Cyprus
Halloumi is a traditional Cypriot cheese with a history dating back to the Byzantine period, around the 4th century AD. It is made primarily from sheep's and goat's milk, and sometimes cow's milk is added to the mix. The process involves heating milk and adding rennet, a substance used to coagulate milk. This naturally separates the curds and whey. The curds are then drained using a cheesecloth-lined strainer and pressed into a mould. Once the curds have become firm, they are poached in salted whey and brined in the refrigerator.
Halloumi has a distinctive layered texture and a salty, tangy flavour. Its texture is also described as squeaky. It has a high melting point, which makes it perfect for frying or grilling, and it is often used as a meat substitute. Halloumi is popular throughout the Eastern Mediterranean and is now widely available in supermarkets.
When the cheese is raw, halloumi is stored in its natural juices and traditionally wrapped in fresh mint leaves to preserve it. In commercially produced halloumi, the cheese is not wrapped in mint, but mint is typically added for flavour.
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It is made from goat, sheep and/or cow's milk
Halloumi is a semi-hard cheese made from goat's, sheep's and/or cow's milk. It is a traditional Cypriot cheese, originating in the Eastern Mediterranean. It is renowned for its high melting point, which makes it perfect for frying or grilling.
Halloumi is made by heating milk and adding rennet, a substance used to coagulate milk. This naturally separates the curds and whey. The curds are then drained using a cheesecloth-lined strainer and pressed into a mould. Once the curds have become firm, they are poached in salted whey and brined in the refrigerator.
Traditionally, halloumi was made with a mixture of goat's and sheep's milk. However, some producers started to add cow's milk to the mix. Today, halloumi can be made with 100% cow's milk, or a mixture of the three.
Halloumi has a distinctive layered texture and a salty, tangy flavour. It is known for its 'squeaky' texture and is often featured on the menus of Greek restaurants.
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It has a high melting point
Halloumi is a semi-hard cheese made from goat's, sheep's, and sometimes cow's milk. It originated in the Eastern Mediterranean, specifically Cyprus, and has been enjoyed there for hundreds of years.
Halloumi has a high melting point, which means it can be easily fried or grilled without melting. This property makes it a popular meat substitute. The cheese has a distinctive layered texture and a salty, tangy flavour.
To make halloumi, milk is heated and rennet is added to coagulate the milk. This separates the curds and whey. The curds are then drained using a cheesecloth-lined strainer and pressed into a mould. Once the curds have become firm, they are poached in salted whey and brined in the refrigerator.
Halloumi is traditionally wrapped in fresh mint leaves to preserve it, and mint is typically added for flavour. Its high melting point and savoury flavour make it a popular choice for frying or grilling, and it is often featured on the menus of Greek restaurants.
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It is semi-hard
Halloumi is a semi-hard cheese. It is made from the milk of goats, sheep, or cows. The process involves heating milk and adding rennet, a substance used to coagulate milk. This naturally separates the curds and whey. The curds are then drained using a cheesecloth-lined strainer and pressed into a mould. Once the curds have become firm, they are poached in salted whey and brined in the refrigerator.
Halloumi has a unique savoury flavour and firm texture. It is renowned for its high melting point, which makes it perfect for frying or grilling. This cheese has a distinctive layered texture and a salty, tangy flavour. It is described as having a "squeaky" texture.
Halloumi is a traditional cheese originating from Cyprus, with a history dating back to the Byzantine period, around the 4th century AD. It is known to most by its Greek name, but is also known by its Turkish name, hellim.
Halloumi is popular throughout the Eastern Mediterranean. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus.
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It is an unripened cheese
Halloumi is an unripened cheese that originated in the Eastern Mediterranean, specifically Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It is a semi-hard, pasteurised cheese with a firm and creamy texture and a unique savoury flavour. Halloumi is renowned for its high melting point, which makes it perfect for frying or grilling. This property has made it a popular meat substitute.
The process of making halloumi involves heating milk and adding rennet, a substance used to coagulate milk. This naturally separates the curds and whey. The curds are then drained using a cheesecloth-lined strainer and pressed into a mould. Once the curds have become firm, they are poached in salted whey and brined in the refrigerator.
Traditionally, halloumi is stored in its natural juices and wrapped in fresh mint leaves to preserve it. However, in commercially produced halloumi, the cheese is not wrapped in mint, although mint is typically added for flavour.
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Frequently asked questions
Halloumi cheese is made in Cyprus.
Halloumi is made from a mixture of goat's, sheep's and sometimes cow's milk.
Rennet is added to milk to separate the curds and whey. The curds are then drained and pressed into a mould. The curds are then poached in salted whey and brined in the refrigerator.
Halloumi is a semi-hard cheese with a firm and creamy texture.
