Originating from Cyprus, halloumi is a traditional Cypriot semi-hard pasteurized cheese traditionally made with a mixture of goat and sheep milk. Eventually, some producers started to add cow milk to the mix. Halloumi is known to most of us by its Greek name, but is also known by its Turkish name, hellim.
Halloumi or haloumi is an unripened cheese that originates from Cyprus but that is extremely popular in Australia. It looks a bit like fresh mozzarella, but because it has a higher melting point it can be sliced and fried until golden without becoming molten.
Haloumi originates from the eastern Mediterranean coast, with close ties to Cyprus. It's been produced there by a multi-ethnic population for many centuries. It also has roots in Syria, Lebanon, Palestine, and Turkey. However, the name of the cheese likely goes back to second-century Roman-conquered Egypt.
Haloumi hails from the Mediterranean and was first made on the island of Cyprus during the Medieval Byzantine period (AD 395 – 1191). Cypriot famers relied on haloumi as a source of protein and in many villages the entire community would join forces and make huge batches together.
Halloumi is a Cypriot cheese known around the world. It is identified by its semi-hard and rubbery texture and is a popular choice for many different dishes as an alternative to traditional cheese due to its high melting point. .
Originating from Cyprus, halloumi is a traditional Cypriot semi-hard pasteurized cheese traditionally made with a mixture of goat and sheep milk. Eventually, some producers started to add cow milk to the mix. Halloumi is known to most of us by its Greek name, but is also known by its Turkish name, hellim.
It is reported that France has imposed a ban on the importation of milk products, such as the special Cyprus cheese called 'halloumi', from Member States that do not segregate healthy goats and sheep from animals suffering from scrapie.
The UK is the largest importer of halloumi in the world, and many have offered their version as to why. Is it because, when British barbecue season rolls round, it's well-suited to the grill?
The halloumi base is typically made from unpasteurised goat's or sheep's milk, and sometimes cow's milk. The inclusion of dairy milk of any kind renders halloumi completely not vegan friendly, and should not be consumed by anyone strictly following a plant-based diet.
It has a dairy-base usually made from unpasteurised goat or sheep's milk (sometimes cow's) meaning that it is not vegan-friendly and won't be consumed by anyone following a strictly plant-based diet.
The majority of halloumi is halal and is considered to be within the boundaries of Islamic law. Halal typically refers to the method by which an animal is slaughtered for food production or to be consumed.
You can definitely eat halloumi raw. However, you don't often see uncooked halloumi served in a meal. It's definitely tastier when it's been cooked, as it's just irresistible when it's warm and squidgy - not to mention, you get those lovely crispy bits around the edges.
'Halloumi is high in protein (to help you maintain and grow your lean muscle mass), contains calcium (for healthy bones and teeth), phosphorus (for bone health), zinc (for cognitive, immune and fertility functions), iodine (for thyroid and cognitive function) and vitamin A (to support your immunity, vision and skin),' ...
You're safe to eat some milk and dairy foods, including: All hard cheeses, such as cheddar, Parmesan or Gruyere. Pasteurised semi-hard and soft cheeses, such as cottage cheese, mozzarella, feta, paneer, ricotta, halloumi, cream cheese, cheese spreads, or goat's cheese without a white coating on the outside (rind)
This is because the majority of the cheese is imported from Cyprus. It can also be difficult to find as America only accounts for 10% of worldwide sales. The likes of Trader Joe's may stock halloumi, but it can also be sourced from specialist Turkish and Greek stores.
Halloumi is popular throughout the Eastern Mediterranean. It became widely available in Turkey after 2000. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus.
Soak the halloumi in water for 30 minutes or up to 24 hours to remove the salty taste. I love the salty taste of halloumi, so I prefer not to soak it. However, if you find the kind you have to be too salty, the soak will help alleviate that. Allow the halloumi cheese to grill without touching it.
They are not vegetarian, just in case that's relevant!
Nutritionally haloumi cheese contains slightly less fat (26 per cent) than regular cheddar cheese but more than double the sodium content thanks to the brine used to preserve it. Haloumi is delicious, and as such one of the biggest issues it poses is the risk of overeating.
What's more, halloumi is made from sheep's milk, which is more expensive than cow's milk or goat's milk due to a lower milking yield from sheep. And halloumi is often aged, which can also amplify the price.
The same protein clumps created by the acid in Paneer and the rennet in Halloumi are what give these cheeses their signature squeak. The sound is coming from the long protein strands rubbing against the enamel of your teeth.
'It's all because of Brexit', one worker said, adding that the company had been importing the cheese and that it could be reintroduced if a British supplier is found instead – but later Burger King officials said it was always meant to be a “limited-edition summer treat”.
Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt. Haloumi makes a good cooking cheese thanks to its high melting point.
When you buy a packet of haloumi, it comes with a little salty brine. Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer.