Kamil Perry
There are many types of goat cheese, but not all of them melt well. Fresh goat cheese, for example, is made with acid (such as vinegar or lemon juice) and does not melt. Goat cheese is the standard for a warm cheese salad because it holds its shape so well when heated. However, some types of goat cheese can be cooked or grilled. For a goat cheese that melts well, look for a young, supple variety with high moisture content.
| Characteristics | Values |
|---|---|
| Goat cheese that melts the best | None, goat cheese does not melt well due to its high calcium content |
| Cheeses that melt well | Mozzarella, Taleggio, Brie, Gruyère, Emmental, Jack, Raclette, Gouda, Muenster, Fontina, Havarti, Monterey Jack, Cheddar |
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What You'll Learn
Halloumi's high melting point
Halloumi is a goat cheese with a high melting point, making it perfect for grilling or frying. Unlike other cheeses, it retains its texture and shape when heated, with only the surface slightly caramelizing and the inside softening. Its high melting point is attributed to its long keeping attributes, which were likely ideal for the Beduin tribes of the Middle East, where it may have originated.
Halloumi has been a part of the diet in Cyprus for centuries and is also popular in Greece and the Middle East. While it is now produced worldwide, its name is automatically associated with Cyprus.
The high melting point of Halloumi cheese is an intriguing characteristic that sets it apart from other cheeses. This property makes it a versatile ingredient, especially in warm dishes, where it can retain its shape and provide a unique flavor and texture.
While Halloumi's high melting point is a defining characteristic, it is essential to note that it still softens when heated, creating a warm and gooey center while maintaining its outer shape. This balance between softening and melting makes Halloumi a unique and desirable cheese for various culinary applications.
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Halloumi's texture and taste
Halloumi is a semi-hard, unripened cheese with a thick texture similar to feta or mozzarella. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its salty and tangy flavour pairs well with sweet and savoury ingredients, making it a versatile option for various dishes.
The texture of halloumi is described as chewy, firm, and squeaky. It has a high melting point, which makes it ideal for grilling or frying. When cooked, halloumi loses its salty flavour and becomes creamy and mildly savoury. Its firm texture when cooked causes it to squeak on the teeth when being chewed, a characteristic that is highly sought after by many halloumi enthusiasts.
Halloumi can also be eaten raw, pan-fried, baked, or thinly sliced. Its salty flavour and firm texture make it a good option for slicing and cubing, and it can be used in kebabs, stir-fries, pasta dishes, or as a topping for pizzas. Halloumi is also commonly used in salads, where its salty flavour can be balanced with other ingredients.
The production of halloumi involves several steps, including coagulating the milk to make curds, cutting and reheating the curds, and then pressing them into moulds to remove excess whey. The curds are then boiled in hot whey and salted before being garnished with mint leaves. For mature halloumi, the cheese is stored in brine whey for at least 40 days, resulting in a harder, drier texture and a saltier flavour.
A healthy portion size of halloumi is about 80 grams, but due to its high saturated fat and salt content, it is recommended to consume it in moderation as part of a balanced diet.
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Halloumi's preparation
Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep’s milk or a combination of both. It has a high melting point, which makes it perfect for grilling or frying.
Grilled Halloumi
Cut the block of halloumi into cubes, then thread them onto a skewer. Brush with olive oil and herbs, if desired, and grill over medium-high heat for 5 to 10 minutes, turning frequently. Grilled halloumi can be served with blistered cherry tomatoes and a honey-rosemary glaze.
Fried Halloumi
Slice the halloumi into 1/2-inch-thick sticks or slices. Fry in a non-stick pan with nothing else added, or pan-fry halloumi sticks or slices in extra virgin olive oil. Fried halloumi can be served with warmed honey and sesame seeds, or with fruit.
Baked Halloumi
Put your block or thick slabs or slices of cheese in a baking dish. Drizzle with olive oil and your favourite herbs, if desired, and bake for 10 to 15 minutes in a medium-heated oven until soft. You can put it under the broiler briefly for an extra crispy exterior.
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Halloumi's history
Halloumi is a semi-hard, firm, and salty cheese with a spongy texture that is most enjoyed cooked, either grilled or pan-fried. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky, and it has a high melting point, making it a popular meat substitute.
Halloumi is said to have originated in Cyprus, with the earliest known surviving descriptions of it in the mid-16th century by Italian visitors to the island. However, there is some debate as to whether the recipe was born in Cyprus and then travelled to Lebanon and the rest of the Levant, or whether the techniques for making cheese that resists melting evolved over time in various parts of the Eastern Mediterranean.
In 1556, during the Venetian occupation, Doge Leonardo Donna made the first reference to halloumi in a document. In 1738, the traveller and writer Richard Pococke stated that halloumi was famous throughout the Levante. Since then, halloumi has been a staple in the diet of Cypriot citizens, with recipes varying from village to village, each with its own unique techniques and secret ingredients.
Halloumi is so important to Cypriot culture that many families in the 19th century had surnames derived from it, such as "Halloumas", "Hallouma", "Halloumakis", and "Halloumis". It is the second most important export product of Cyprus, with quantities reaching a value of over €250 million per year.
In March 2021, the European Union recognised halloumi cheese as a product unique to Cyprus, awarding it Protected Designation of Origin (PDO) status. This means that halloumi can only be produced in Cyprus under specific guidelines and that no other product can be marketed as halloumi within EU borders under the same name.
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Halloumi's popularity
Halloumi is a semi-hard, brined cheese with a distinct salty flavour. It is made from goat's and sheep's milk, and sometimes also cow's milk. Halloumi has gained popularity in recent years, becoming a favourite among cheese enthusiasts and food lovers alike. Its rich, salty, and tangy flavour, along with its firm texture, makes it a versatile option for cooking and grilling.
Halloumi originated in the Eastern Mediterranean, specifically in Cyprus, where it is traditionally made from sheep and/or goat's milk due to the scarcity of cows on the island. The name "halloumi" is derived from Modern Greek, with roots tracing back to Egyptian Arabic and medieval Egypt. The earliest descriptions of halloumi in Cyprus were recorded by Italian visitors in the 16th century, though it remains uncertain whether the recipe originated in Cyprus or evolved in various parts of the Eastern Mediterranean.
Halloumi is known for its high melting point, allowing it to be grilled or fried without losing its shape. This characteristic makes it an excellent meat substitute and a popular choice for sandwiches, salads, and as a topping for pizzas. Its firm texture makes it ideal for slicing and cubing, and its salty and tangy flavour pairs well with both sweet and savoury ingredients. Halloumi can also be eaten raw, baked, or pan-fried, making it a versatile ingredient in the kitchen.
The production of halloumi involves several key steps, including coagulating the milk with rennet, cutting and reheating the curds, boiling them in hot whey, and then salting and garnishing with mint. The cheese is then folded and stored in salted whey before being packed and sold. The additional heating step during production contributes to halloumi's resistance to melting. Halloumi can be refrigerated for up to a year if unopened and stored in an airtight container.
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Frequently asked questions
Fresh goat cheese is made with acid (e.g. vinegar or lemon juice) which causes the cheese to lose water and tighten when heated, preventing it from melting.
Good melting cheeses include mozzarella, Gruyère, Emmental, Jack, and Fontina.
Younger, high-moisture cheeses tend to melt better than drier grating cheeses. The pH of the curds also matters; a pH between 5 and 5.5 will produce a good melting cheese.
