Halloumi

Halloumi cheese is special thanks to its high heat resistance.

However, in recent years the use of cow's milk in the manufacture of halloumi has become more popular, being more abundant and relatively cheaper than sheep's or goat's milk. Halloumi has a very high salt content. Halloumi (or haloumi) is a cypriot cheese made from sheep’s, goat’s, and / or cow’s milks.

Halloumi originated on the mediterranean island of cyprus, and has traditionally been made of goat and sheep milk.

Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. A star rating of 4.8 out of 5. Its flavor is tangy and salty, and it has no rind.

The halloumi soaks up the flavours whilst baking so it’s an easy way to add extra welly to your dishes.

Once pan is hot, add halloumi slices and let cook for 2 to 3 minutes per side, until lightly golden. Unlike soft, melting cheese, halloumi holds its shape well, is mild enough to take on other flavours, and develops a crisp, golden crust when cooked, so is ideal if you’re looking for a cheese with substance. Halloumi is therefore less acidic than melting cheeses.

Halloumi slices cooking in a dry frying pan without oil.

In 2021, cyprus was awarded protected designation of origin (pdo) status for halloumi by the european union, which means that only halloumi produced in cyprus can be called halloumi. in cyprus, halloumi is enjoyed a myriad of ways, such as with watermelon or with pasta. Warna keju halloumi bervariasi mulai dari putih hingga kekuning. When eaten raw, halloumi, an unripened cheese, has a bit of rubbery, squeaky texture.

But because of its high melting point, it is the perfect cheese for grilling or frying.

Slice the halloumi block into roughly 1cm/¾in thick slices, you can slice lengthways or widthways depending on how large you want the pieces. The cheese is characterized by white, flaky layers, similar to mozzarella cheese. Susu sapi juga dapat digunakan untuk membuat halloumi.