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Halloumi

  • Made from pasteurized or unpasteurized cow's, goat's and sheep's milk

  • Country of origin: Cyprus

  • Region: Middle East

  • Family: Pasta filata

  • Type: semi-soft, artisan, brined

  • Texture: chewy, creamy, firm and springy

  • Rind: rindless

  • Colour: white

  • Flavour: salty, savory, tangy

  • Aroma: strong

  • Alternative spellings: Haloumi-Style Cheese, haloumi, hallomi

Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.

Since the cheese has a high melting point, it can be easily fried or grilled. Its unusualness lies in the preparation of the cheese where no acid or acid-producing bacterium is required.

Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many a times it is offered as an accompaniment with cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad.

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