Ingredient

Halloumi

The Grilled Cheese of Cyprus

Halloumi is a semi-hard, unripened cheese with a distinctive salty flavor and a firm, chewy texture. It has a golden crust when cooked and a creamy interior. The cheese is made from a mixture of sheep's and goat's milk, giving it a rich and tangy taste.

Milk and milk products (dairy)› Cheese› Brined cheese (feta-type and similar)› Soft brined cheese (feta type)

Salty, tangy, and slightly creamy.

Origins and history

Halloumi originated in Cyprus and has been a staple in the island's cuisine for centuries. It is believed to have been introduced by the Byzantines and has since become popular in various Mediterranean and Middle Eastern countries. Today, it is also produced in other regions, including Greece and the United Kingdom.

Nutritional information

Halloumi is a good source of protein and calcium, while also providing vitamins A and B. It is relatively high in fat and sodium, so it should be consumed in moderation.

Allergens

May cause allergic reactions in individuals with a known sensitivity to dairy products.

How to select

When selecting halloumi, look for a cheese that is firm and has a slightly springy texture. It should have a pale yellow color and a fresh, milky aroma. Avoid any with a slimy or sour smell.

Storage recommendations

Store halloumi in its original packaging or wrap it tightly in plastic wrap to prevent it from drying out. Keep it refrigerated and consume within a week of purchase. Once opened, it is best to consume it within a few days.

How to produce

Halloumi cheese is typically produced by combining sheep's and goat's milk with rennet and salt. The mixture is heated, curdled, and then pressed to remove excess whey. The resulting cheese is then brined to enhance its flavor and texture.

Preparation tips

Halloumi can be enjoyed grilled, fried, or baked. It is often served as a standalone dish, accompanied by fresh vegetables or salad. It can also be incorporated into sandwiches, wraps, or pasta dishes. For a unique twist, try grilling halloumi and serving it with watermelon or drizzling it with honey.

Substitutions

Feta cheese, paneer, or queso blanco can be used as substitutes for halloumi. However, they may not have the same texture or ability to hold their shape when cooked.

Culinary uses

Halloumi is commonly used in Mediterranean and Middle Eastern cuisines. It is often grilled or fried and served as a main course or appetizer. It can also be added to salads, sandwiches, or mezze platters.

Availability

Halloumi is commonly available in Cyprus, Greece, and other Mediterranean countries. It is also produced in the United Kingdom and can be found in specialty cheese shops or international grocery stores.