Halloumi

Halloumi is a semi-hard, brined cheese originating from Cyprus. It is traditionally made from goat's milk, sheep's milk, or a combination of the two, although cow's milk is sometimes used, especially in commercially produced versions. What distinguishes halloumi from many other cheeses is its high melting point, which allows it to be easily fried or grilled without losing its shape.

Characteristics:

Halloumi has a distinctive slightly rubbery texture and a salty, often minty flavor. The mint is often added as a garnish or flavor enhancer. The cheese is typically folded during production, giving it a characteristic layered appearance.

Production:

The production process typically involves heating the milk, adding rennet to coagulate it, and then cutting and draining the curds. The curds are then cooked in the whey and pressed into molds. After pressing, the cheese is brined, contributing to its salty taste and preserving qualities.

Culinary Uses:

Halloumi is a popular ingredient in Mediterranean cuisine and is enjoyed worldwide. It is commonly grilled or fried and served as part of salads, sandwiches, or as a standalone appetizer. Its ability to hold its shape under heat makes it a versatile ingredient for vegetarian and meat-based dishes. It can also be grated or crumbled into dishes, although it is most commonly enjoyed in slice or block form.

Geographical Indication:

Halloumi has Protected Designation of Origin (PDO) status within the European Union. This designation specifies that only cheese made in Cyprus according to traditional methods can be labeled as "Halloumi."