The Amazing Halloumi Cheese (Wrapped in Bacon)
Channel: Mark Young
Date: 26/06/2021

In the video I demonstrate cooking with halloumi cheese by wrapping it in bacon and grilling it over my FlexFire 4 wood stove

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What Is Halloumi?
Traditionally prepared from goat's and/or sheep's milk on the Eastern Mediterranean island of Cyprus, Halloumi is a white, layered cheese, similar to mozzarella. It is a semi-hard, unripen, and brined cheese with a slightly spongy texture. Its flavor is tangy and salty, and it has no rind. Halloumi is sometimes made from cow's milk. The milk may be pasteurized or unpasteurized. Halloumi can be eaten raw, but due to its high melting point, it's an ideal cheese for grilling or frying.

When eaten raw, Halloumi is plain and somewhat rubbery with salty notes. However, once crisped in a pan or on the grill, it becomes beautifully crispy and savory on the outside and sensually melted on the inside, similar to the consistency of a marshmallow when toasted.

How Halloumi Is Made
The milk is heated, and rennet or vegetarian rennet is added to coagulate the milk. When the curds form, they are cut, the whey is drained, and the curds are left to firm up and pressed into molds. The cheese is then poached in water or whey, and it's this additional heating step that provides Halloumi's resistance to melting. The cheese is then salted (and traditionally sprinkled with mint) and can be eaten fresh within three to five days. Otherwise, it can be preserved in brine and aged for several months, which contributes to its salty flavor. Unlike most cheeses, no acid or acid-producing bacteria are used to produce Halloumi.