Halloumi

What Is Halloumi?

Halloumi is a semi-hard cheese of Cypriot origin, traditionally made from a mixture of goat and sheep milk (sometimes with cow's milk added). Its high melting point is its most distinctive feature that sets it apart from other cheeses.

Thanks to this feature, it can be cooked on the grill or in a pan until golden on the outside without melting. Its flavor is salty with a mild mint smell; this smell comes from the traditional practice of preserving the cheese with mint leaves.

Nutritional Values of Halloumi

Halloumi is a cheese of high nutrient density; 100 grams contains about 321 kcal of energy, 21.4 g protein and 789 mg calcium (USDA brand data, approximate).

What Are the Benefits of Halloumi?

Halloumi is a cheese of high nutrient density with high protein and calcium content; since its salt ratio is also high, portion control is important.

This information is general; halloumi is a food, not a substitute for medical treatment. People being monitored for blood pressure should be mindful of consumption amounts due to its high sodium content.

How to Choose Halloumi?

When buying halloumi, products sold in brine, with sound packaging and a distant expiry date, should be preferred.

• Attention should be paid to the brine liquid being clear.
• If the packaging is bulging or damaged, it should not be bought.
• Traditional varieties with mint leaves add extra aroma.

How to Store Halloumi?

Halloumi stays fresh for 3–4 weeks in the refrigerator in its own brine; after opening, a fresh brine should be prepared for storage.

Using Halloumi in the Kitchen

Halloumi is used, cooked on the grill, in a pan or on skewers, in mezze, salads and hot appetizers.

How to Make Grilled Halloumi?

Halloumi cut into thick slices is cooked for 2–3 minutes on each side in an oil-free hot pan or on the grill until golden; served hot with lemon and olive oil.

Which Recipes Use Halloumi?

Grilled halloumi, halloumi salad, watermelon-halloumi and skewered vegetable-halloumi are the best-known recipes.

Frequently Asked Questions

What is halloumi good for?

It is a cheese of high nutrient density with high protein and calcium content; it can be consumed in moderation as part of a balanced diet.

Why doesn't halloumi melt?

The high-heat treatment stage in the production process alters the cheese's protein structure, raising its melting point; this allows it to keep its shape on the grill.

How is halloumi cooked?

It is cooked for a few minutes in an oil-free hot pan or on the grill until golden on each side; overcooking toughens the texture.

Is halloumi eaten raw?

Yes, but since it has quite a salty and rubbery texture, it is generally preferred cooked.

How is halloumi stored?

It stays fresh for 3–4 weeks in the refrigerator in its own brine; after opening, a fresh brine should be prepared.