Speciality cheese
Halloumi
Cyprus. A traditional Cypriot cheese.
PDOHalloumi / Hellim. Registered EU PDO (2021) for Cyprus.
Profile
- Milk
- Sheep's and/or goat's milk, with or without cow's milk.
- Pasteurisation
- Commercial halloumi is usually pasteurised.
- Texture
- Firm, springy, squeaky; doesn't melt when grilled.
- Flavour
- Salty, milky, minty.
- Aroma
- Milky.
- Rind
- None.
- Typical maturation
- Fresh to about 40 days in brine (traditional aged halloumi longer)
Tasting & pairing
Grill until golden: taste the salty crust and squeaky centre. Use the tasting wheel.
Food
- Watermelon
- Mint
- Lemon
- Grilled vegetables
Drinks (non-alcoholic)
- Mint lemonade
- Ayran
Storage: Refrigerate in brine or vacuum pack.
How it's made
- Method
- Renneted curd is pressed into slabs, then poached in hot whey until it floats, folded with dried mint and brined.
- Cultures
- Traditionally none; heat and brine do the work.
- Coagulation
- Rennet
- Curd handling
- Curd pressed, then poached in hot whey.
- Pressing
- Pressed in slabs.
- Salting
- Salted and stored in brine.
- Ageing
- Eaten fresh or kept in brine.
At home: Intermediate home make
A satisfying intermediate make.
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- eAmbrosia — EU geographical indications register — European Commission
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.