Haloumi
Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a haloumi, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.
Since the cheese has a high melting point, it can be easily fried or grilled. Its unusualness lies in the preparation of the cheese where no acid or acid-producing bacterium is required. Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many a times it is offered as an accompaniment with cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad. Put your store on our map!
Want to be listed on cheese. Use our large database to learn more about your favourite dairy! Fun fact: Did you know Pecorino Romano was a part of the staple diet of Roman soldiers? 1830 cheese From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin. So share the fun facts and spread the deliciousness! With our expert tips, we guarantee everyone will be grateful for your brie-lliant knowledge. 5a3 3 0 116 0 3 3 0 01-6 0zm3-4a4 4 0 100 8 4 4 0 000-8zm5.
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Choosing a selection results in a full page refresh. Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture. Since the cheese has a high melting point, it can be easily fried or grilled.
Its unusualness lies in the preparation of the cheese where no acid or acid-producing bacterium is required. Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many a times it is offered as an accompaniment with cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad. Put your store on our map! Want to be listed on cheese. Use our large database to learn more about your favourite dairy!
