Halloumi is a white, layered cheese much like mozzarella that’s historically constructed from goat’s and/or sheep’s milk on the Jap Mediterranean island of Cyprus. Halloumi cheese is semi-hard, unripened, and brined, with a spongy texture. It has no rind and a tart, salty flavour. Cow’s milk is usually used to make halloumi. Pasteurized or unpasteurized milk is obtainable. Halloumi will be eaten uncooked, however because of its excessive melting level, it’s best grilled or fried.

Halloumi is fundamental and considerably rubbery when eaten uncooked, with salty undertones. When crisped in a skillet or on the grill, it turns into delightfully crispy and flavourful on the surface and sensually melting on the within, akin to the consistency of a toasted marshmallow. Halloumi is turning into more and more well-liked. It’s pretty priced and will be obtained in most well-stocked supermarkets or specialist shops. Halloumi can also be obtainable at many pure meals shops. Halloumi cheese can also be obtainable to buy on-line.

How Is Halloumi Cheese Created?

The milk is boiled earlier than including rennet or vegetarian rennet to coagulate it. When the curds develop, the whey is drained, and the curds are allowed to stiffen up earlier than being pressed into moulds. The cheese is subsequent poached in water or whey, and it’s this additional heating stage that provides Halloumi its melting resistance. The cheese is then salted (and usually dusted with mint) and will be eaten inside three to 5 days if stored contemporary. In any other case, it may be preserved in brine and aged for a number of months, including to the salty flavour. In contrast to most cheeses, Halloumi is made with out the usage of acid or acid-producing microorganisms.

Halloumi has a tough texture and is marketed in compact bricks which are vacuum-packed in plastic, very like feta cheese. Dairy and goat farmers in Canada and the US make lots of Halloumi-style cheese. For authorized causes, these cheeses are generally known as Halloumi-style or grillable cheeses. They’re often known as grilled cheese, frying cheese, or queso de frer in Spanish.

Culinary Purposes

Contemplate grilling, frying, or slicing halloumi. Use as a layer in salads or in a Caprese salad instead of mozzarella. Use grilled Halloumi slices instead of bread in sandwiches to keep away from gluten. Like in Cyprus, you may also serve it with watermelon. Halloumi will be consumed uncooked, however it tastes higher when warmed, grilled, or in another method ready. As soon as cooked, the saltiness of the cheese fades to disclose a robust, savoury flavour with a barely creamy texture. Grilled or fried, Halloumi tastes nice.


Halloumi’s distinct texture may make it troublesome to substitute in some recipes. Tofu or paneer will be substituted in some recipes, however they won’t style the identical as Halloumi. A agency, dry feta cheese tastes comparable when eaten contemporary.

Halloumi Cheese Storage

Halloumi will be saved within the fridge, unopened, for as much as a yr. As soon as opened, retailer it in salted water in an hermetic container within the fridge for as much as two weeks, or wrap it securely in waxed paper, parchment paper, or cheese wrap. Halloumi can be wrapped in plastic or foil and frozen for as much as three months earlier than cooking with out altering its texture.

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