Halloumi

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Halloumi

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Country of origin Cyprus
Region, town Unknown
Source of milk Goats or Sheep
Pasteurized Traditionally no, but commercially yes
Texture semi-soft
Aging time Not aged
Certification No

Halloumi (Greek: χαλλούμι, Turkish: Hellim) is a cheese indigenous to Cyprus. It is traditionally made from a mixture of goat's and sheep's milk, although some halloumi can be bought that also contains cows' milk. Industrial halloumi contains more cows milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.

The cheese is white, with distinctive layered texture, similar to mozzarella, and a salty flavor. It is stored in its natural juices with salt-water, and can keep for up to a year if deep frozen at −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. It is often garnished with mint. The mint is supposed to add a taste while some claim that it has natural anti-bacterial action that was traditionally helpful to increase the life of the cheese.

It is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it an excellent cheese for frying or grilling (such as in saganakia), as an ingredient in salads, or simply fried and served with vegetables. The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine. Traditional halloumi is a semi-circle shape, about the size of a large wallet, weighing 220-270g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being consumed.

Cypriots like eating halloumi with watermelon in the warm months. No Cypriot meze menu would be complete without halloumi and lounza. This dish is simply a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage (opinion appears to differ on which is the true lounza) simply layered one on top of the other and then grilled. Halloumi is also often used in bacon sandwiches, but also makes a satisfying dish on its own or with salad.

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