Halloumi cheese
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Halloumi | |
| Production area | Cyprus |
| Milk | goat & sheep (sometimes with cow) |
| Pasteurized | traditionally no, but commercially yes. |
| Texture | rubbery |
| Fat content | approx. 25% on the total. 47% fat in dry matter |
| Protein content | approx. 17% |
| Dimensions/weight | 220 to 270 g |
| Aging time | not aged |
| Certification | none |
Halloumi (Χαλλούμι) (also sometimes transcribed as halumi or haloumi) 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 deg C and defrosted to +4 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 often used in cooking, as it can be fried until brown without melting. It has a higher-than-normal melting point, making it an excellent cheese for frying or grilling (such as in shish kabobs), as an ingredient in salads, or simply fried and served with vegetables. 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. It is also often used in bacon sandwiches.