HALLOUMI RECIPES
About Halloumi
Halloumi is a traditional Cyprus cheese which is popular apart from Greece and the Middle East to countries like UK the US and even world wilde.
It is made from 100% of goat’s milk. It has a high melting point, and so can easily be fried or grilled. Halloumi is set with rennet, and is unusually in that no acid or acid-producing bacterium is used in its preparation.
The Taste of Tradition
Halloumi cheese orginated in Cyprus and was initally made during the Medieval Byzantine period, subsequently gaing popularity through the Middle East. It was known before the invasion of Ottoman Turks in 1571. For example Doge Leonardo Dona, who lived in Cyprus, recorded the production of Halloumi (Calumi) in 1556 AD manuscript.
The cheese is white, with a distinctive layered texture, similiar to mozzarella and has a salty flavor.
It is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling, as an ingredient of salads, or fried and served with vegetables. Cypriots like eating halloumi with watermelon in the warm.
Naturally Nutritious
It is made from 100% goat's milk. It has a high melting point. It is stored in its natural juices with salt water and can be kept for up to a year if frozen below -18C and defrosted to 4C for sale at markets. It is often garnished with mint to add taste. Traditionally the mint leaves were used as a preservative, the used serendipitously when fresh Halloumi was kept wrapped for freshness and flavor from the mint leaves. Hence if you look closely, many packaged halloumi will bits of mint leafs on the surface of the cheese.
