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.
There are many cheeses that don't melt, including Lithuanian white cheese, queso fresco, juustoleipä (often called bread cheese), halloumi, and Indian paneer. Let's look at two different cheesemaking processes that result in a nonmelting cheese.
The dry curds come together when they're heated at up to 90°C in purified whey, then the resulting cheese is sprinkled liberally with salt. The heating step is the secret to halloumi's heat resistance, causing protein networks to retract and strengthen.
For the uninitiated, halloumi is a Cypriot cheese made from goat's and sheep's milk, which is made in such a way that it can not melt. Somewhat like paneer, but with a saltier taste, a firmer bite and a signature “squeaky” texture. Because it doesn't melt, it is fry-able, grill-able and oh so lovable.
It is a firm, white cheese that has a high melting point, making it ideal for grilling. The ideal temperature for grilling halloumi cheese is between 200-225 degrees Fahrenheit. Halloumi cheese will start to melt at around 140 degrees Fahrenheit, so it is important to not overcook it.
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.
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.
Halloumi doesn't melt, but it gets deliciously crispy. I recommend using a non-stick skillet so it's easier to flip. Just a few minutes on each side will give you golden brown halloumi that is crispy on the outside and gooey on the inside. What is this?
Semi-firm cheeses in the family include queso fresco, queso fresco, paneer, halloumi, feta, cotija, Ricotta, and soft goat cheeses. Because these cheeses have a higher moisture content than their melted counterparts, they do not melt in direct or indirect contact with water in your kitchen.
Don't overcook the halloumi, or it will end up becoming tough and rubbery. Step 5: Enjoy! You should now have beautifully cooked halloumi, golden brown and crispy on the edges, soft and squidgy in the middle.
Acid Level
Some cheeses are made by coagulating milk with the direct addition of acid, like cottage cheese and chèvre. In cheeses like these, all that acid causes the casein micelles to attract to each other and aggregate together. All that attraction means the cheese won't melt very well.
A unique property of halloumi cheese is that it has a higher melting point than other cheeses. This means it can be grilled, baked, and fried without changes shapes and totally melting when compared to other cheeses.
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.
Very hard cheeses, like Parmigiano-Reggiano or aged dry Jack, will be dry and won't melt well, though they can be incorporated into melty cheese dishes as a secondary cheese for a punch of flavor. High-fat cheeses include Swiss, cheddar, Gouda, Edam, blue cheeses and Colby or Monterey Jack.
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.
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.
This is a combination of the type of cheese and too much heat. Some cheeses melt more readily (mozzarella for example), but all of them will seize up if they are heated too much too fast - the proteins 'curl up' and separate from the fat and water in the cheese.
Bake it. Halloumi is also great baked – add slices to an ovenproof dish and drizzle with olive oil and herbs or spices. It'll need about 10-15 minutes in a 200C/fan 180C/gas 6 oven. The halloumi soaks up the flavours whilst baking so it's an easy way to add extra welly to your dishes.
Cooking Instructions: Slice into 1cm thick pieces. Pan fry or BBQ over medium-high heat for 1-2 minutes or until golden on both sides. Recommendation: Rinse under running water to remove excess brine.
Firing Up the Heat Too High
When you try cooking it over high heat, you end up with either toasty bread and not-quite-melted cheese, or burnt bread with melted cheese inside. Instead, cook your grilled cheese over medium or medium-low, allowing your bread to slowly toast while your cheese melts.
For best results you need to soak the block of halloumi in water first, then cut the cheese into even slices. You can decide on the thickness - remember, the thinner the slices are, the quicker they cook. After the halloumi pieces have been grilled, you can season them.
'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),' ...