Halloumi

From Wikipedia, the free encyclopedia

Halloumi
Country of origin	Cyprus
Region, town	islandwide
Source of milk	Goats or Sheep
Pasteurised	Commercially, but not traditionally[citation needed]
Texture	semi-soft, but hard when aged
Aging time	Commercially not aged. Traditionally aged[citation needed]
Certification	No

Halloumi (Greek: χαλλούμι, Turkish: Hellim) is a cheese indigenous to Cyprus. It is traditionally made from a mixture of goat's and sheep's milk, although some halloumi can be bought that also contains cows' milk.^[1] Industrial halloumi contains more cows milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.

The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water, and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. It is often garnished with mint. The mint adds to the taste while some claim that it has natural anti-bacterial action that was traditionally helpful to increase the life of the cheese.

It is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling (such as in saganaki), as an ingredient in salads, or fried and served with vegetables. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lounza - a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.^{[citation needed]}

The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine. Traditional halloumi is a semi-circle shape, about the size of a large wallet, weighing 220-270 g. 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 consumed.

Traditional artesan halloumi is made from unpasteurised sheep and goats milk. Many people still make this, as it is relatively easy to make at home if you can get the milk, but not in any large quantity, so it really is an occasional treat. Many people also like halloumi that has been aged; it is much drier, much stronger and much saltier. It is easy to find this traditional product in Greek Cypriot and Turkish Cypriot shops. It is kept in its own brine, and you usually have to ask for it. The character of this cheese is very different from the squeaky mild halloumi that Western chefs use as an ingredient, and unscrupulous restauranteurs give to tourists. Naturally, for those with less adventurous palates, the mild mass produced cheese will suffice.^{[citation needed]}

Currently Halloumi is registered as a protected Cypriot product within the US (since the 1990s) but not the EU. The delay in registering the name halloumi with the EU has been largely due to a conflict between dairy producers and sheep and goat farmers as to whether registered halloumi will contain cow’s milk or not and if so, at what ratios with sheep and goat’s milk.^[2][3] If it is registered as a PDO (Protected designation of origin) it will enjoy the same safeguard as 600 or so other agricultural products such as feta and parmesan cheese. Halloumi is also registered in Canada as "Hallomi" without the "U" due to a dispute with a dairy producer in Canada.^{[citation needed]}

[edit] Nutritional facts

100 g of commercially produced packaged halloumi has a typical composition of:^[4]

Fat	26g
Carbohydrate	1.8g
Protein	22g
Energy	322kcal

[edit] References