Slice a block 1-2cm thick and soak in hot water for at least three hours to make it more supple and remove excess salt (used to preserve the cheese).
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.
Halloumi should be soaked for a minimum of 3 hours maximum 6 hours. Cut each block into 8 slices. Give each cheese slice a light coating of olive oil. Place halloumi in hot frying pan and cook until browned on both sides, turning only once halfway.
Soaking, especially as here, with some lemon juice, leaches out halloumi's preserving salt, and also softens the cheese nicely. The result is that you'll taste and smell the farmy sweetness of the milk in the finished dish.
- don't overcook the halloumi - a couple of minutes on each side is all it needs! You still want it to be soft, not totally crispy. - eat the halloumi within 5 minutes or so of cooking it - if you leave it to cool, it will become a little more rubbery.
If you are wanting to store your Halloumi over a longer period, you need to store it in a brine solution that will raise the salt content, normally applied to Halloumi. For longer storage in the fridge, pack your Halloumi in jars and pour over a 8-10% brine solution.
The reason is its high sugar content, which forms a film of syrup against your teeth.
Cut the cheese into 1-cm (1/2-inch) thick slices. Place the slices in a bowl and cover with cold water. This cheese is very salty. It is better to desalinate it for a few hours in the refrigerator, as needed.
Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.
Feta is Greek brined curd white cheese made from sheep, goat, or cow's milk. Sometimes it can be a combination of two types of milk! Feta cheese is saltier than halloumi but holds its shape well when frying at high heat.
Many people have never tried halloumi that way. That might be because you're not sure whether it's even okay to eat uncooked. Relax, we can verify that yes, halloumi is okay to eat uncooked.
Once opened it's suggested that you consume it within 3 days. However, it will usually last longer than that. Most often, up to 5 days, especially if grilled and covered in a drizzle of olive oil. But, if your halloumi has gone bad it will smell like sour milk and have a slimy texture on the outside.
How to Serve Halloumi. Whether its raw, fried, or grilled, in Cyprus halloumi often accompanies cold beer, wine, or zivania (Cypriot tequila) and is always a part of a traditional Cypriot meze spread.
Halloumi is also unique in having a high melting point and so can easily be fried or grilled. It is the high pH (low acid) of the cheese that causes this non-melting characteristic.
An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.
To extend it's life further, make a simple salt brine by mixing 2 cups of water with 2 teaspoons of salt. Mix together until the salt dissolves, then pour over leftover halloumi in an airtight container and store in the fridge for up to 2 weeks.
This means that halloumi should be consumed in moderation, and it really doesn't need any added salt when preparing it. Because of its higher salt content, it's best to enjoy one to two slices of halloumi about once a week or less.
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.
Description. Traditional halloumi cheese from Cyprus made from sheep and goat's milk only. Halloumi made with sheep and goat's milk only, without the addition of cow's milk, has a fuller and richer taste and a more elastic and dense texture.
Semi-soft white brined cheeses, such as halloumi, can cause food illness. Halloumi is traditionally produced with unpasteurised sheep and goat milk, making it susceptible to listeria contamination. As a result, halloumi food poisoning can occur even after it has been pasteurised and cooked.
Halloumi is a particularly salty cheese because it is preserved in brine. This salt solution not only sits on the surface but penetrates into the cheese. This makes it challenging to remove all salt from halloumi. Unfortunately, the high salt levels may make it unsuitable for those on a low-sodium diet.
Lemnos Salt reduced Haloumi contains at least 25% less sodium than regular Lemnos Cyprus Style Haloumi Cheese. Grilled, fried or baked, Lemnos Haloumi Cyprus Style Salt Reduced Cheese is delicious in a wide variety of meals. Contains no artificial flavours, no preservatives and is suitable for vegetarians.
Black spot defect is known as a fatal flaw in cheese making. These minute flecks of black in aged cheeses mean serious devaluation of cheese. They are formed because of the metallic nature of compounds that find their way into the milk line.
Halloumi is available in America, but it's quite expensive. 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.
Traditional Halloumi is semicircular in shape, folded in two, about the size of a large wallet, and originally made from sheep and goat milk; however, our Halloom is produced from 100% Canadian cow's milk, as it is more readily available.