Halloumi

Halloumiorhaloumiis acheesethat originated inCyprus.It is made from a mixture ofgoat'sandsheep's milk, and sometimes alsocow's milk.Its texture is described as squeaky.It has a highmelting pointand so can easily befriedorgrilled, a property that makes it a popular meat substitute.Rennet(mostly vegetarian or microbial) is used tocurdlethe milk in halloumi production,although no acid-producing bacteria are used in its preparation.
Halloumi is popular throughout theEastern Mediterranean.By 2013, demand in theUnited Kingdomhad surpassed that in every otherEuropeancountry except Cyprus.
In the United States,Halloumiis a registered trademark owned by thegovernment of Cyprus, while in the UK it is owned by the Foundation for the Protection of the Traditional Cheese of Cyprus named Halloumi.It is also protected as ageographical indicationin theEU, as aProtected Designation of Origin(PDO), which means within the EU only products made in certain parts of Cyprus can be called "halloumi".PDO protection for Halloumi was delayed largely by disagreements among farmers of cattle, sheep, and goats regarding the inclusion of cows' milk, and (if cows' milk was included) the proportion of it.
The English namehalloumiis derived from ModernGreek:χαλλούμι[xaˈlumi],khalloúmi, fromCypriot Maronite Arabicxallúm,ultimately from EgyptianArabic:حلومḥallūm[ħalˈluːm].
The Egyptian Arabic word is itself aloanwordfromCopticϩⲁⲗⲱⲙhalōm(Sahidic) andⲁⲗⲱⲙalōm(Bohairic), and was used for cheese eaten inmedieval Egypt.The name of the cheese likely goes back to theDemoticwordḥlm'cheese'attested in manuscripts andostracafrom 2nd-centuryRoman Egypt.
TheCypriot Turkishnamehellimderives from this source, as does the name of the different modern Egyptian cheesehâlûmi.
A recipe for enhancingḥalūm('cheese') by brining is found in the 14th-century Egyptian cookbookكنز الفوائد في تنويع الموائد(Kanz al-Fawāʾid fī Tanwīʿ al-Mawāʾid).
The earliest known surviving descriptions of halloumi in Cyprus were recorded in the mid-16th century by Italian visitors toCyprus,where it is often said to have originated.However, the question of whether the recipe for the quintessential halloumi was born in Cyprus and then travelled to Lebanon and the rest of the Levant, or whether the basic techniques of making cheese that resists melting evolved over time in various parts of the eastern Mediterranean—or both—does not have a definitive answer.
Traditionally, Cypriot halloumi was made from sheep and/or goat's milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheese-makers began using more of the cheaper and more plentiful cow's milk.
Although it can be consumed raw, halloumi is often used in cooking and can be fried until brown (without melting) due to its higher-than-typical melting point. This makes it an excellent cheese forfryingorgrilling(as insaganaki) and serving either as is, or with vegetables, or as an ingredient in salads or sandwiches. There are many recipes that use halloumi beyond simple grilling.
Traditional halloumi is a semicircular shape, weighing 220–270 grams (7.8–9.5 oz). The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being chewed.
Traditional halloumi is typically made from fresh,unpasteurisedsheep and/or goat's milk.However, for its commercial production a mixture of pasteurized sheep, goat and occasionally cow's milk is used (with the cow's milk making up the lowest proportion of the milk used, if used at all).
Two main types of halloumi exist: fresh and mature.Fresh halloumi has a semi-hard, elastic texture and a milder, less salty flavor compared to the aged version. As mature halloumi is stored inbrineit has a harder, drier texture, as well as a saltier flavor.Both versions have a slight minty flavor, due to the addition of spearmint during the production of the cheese.
Sealed, halloumi (both fresh and mature) can last in a refrigerator for as long as a year.
Production of halloumi cheese involves several key steps.
The first step of halloumi production involves the coagulation of the milk in order to makecurds. This occurs by stirring rennet into the milk mixture while keeping it at a temperature of 30–34 °C until the milk coagulates (a process which takes approximately 30–45 minutes). Once the curd is formed it is then cut, reheated and stirred in order to increase its firmness. The curds are then added to special molds and pressed until a sufficient amount ofwheyhas been removed.
The next step of production involves the boiling of the pressed curds in hot whey (collected during the pressing of the curds) for at least 30 minutes,during a process known as scalding.This is the most crucial step in the halloumi production as it contributes to the characteristic texture of the cheese. The cooked pieces are then removed from the whey and are salted and garnished with fresh or dried mint (Mentha viridis) leaves. They are then folded and stored in salted whey for 1–3 days before being packed in airtight containers, ready to be sold and consumed.
For the production of mature halloumi, the cheese needs to be kept in the brine whey for at least 40 days.
100 grams (3.5 oz) of commercially produced packaged halloumi typically contains: