1. Where does it come from?
Halloumi cheese comes from Cyprus, an island nestled in the heart of the Mediterranean Sea. It stands apart due to its elastic semi-firm texture, often folded in half, that remains intact during cooking. During production, the cheese is heated to solidify it and then dunked in a brine. This process keeps it from melting. It’s prepared with a mixture of goat and sheep’s milk, but some varieties exist that include cow’s milk.
2. What does it taste like?
Halloumi’s flavour is both mild and salty, and varies depending on the types of milk used to make it. When grilled, its flavours fully reveal themselves, with a firm texture on the outside and soft on the inside. To reduce its salty taste, you can dunk a few slices or a block of halloumi in cold water for a few minutes or up to two hours before drying and then cooking it.
3. How do I use it?
Given the fact that it doesn’t melt when heated, halloumi can be grilled, pan-fried or baked in the oven prior to being added to a recipe. Try it on a skewer, grated over a gratin dish, added to an omelette or our mini stuffed bell peppers. You can also use it grilled to add to a salad or a burger. The lesser known nabulsi is similar to halloumi and can be cooked in the same manner, with its spice coating containing sweet and pepper notes.
4. Is it good for me?
Salt, or sodium chloride, is used to preserve the halloumi, as well as to maintain its firmness and enhance its flavour. Naturally, this increases the cheese’s salt content. It’s also high in fat. While it has many beneficial nutrients like proteins and calcium, like with any other dairy product that promotes bone and muscle health, it’s best to consume it in moderation. It’s all about balance!
Want to cook with halloumi cheese? Here are a few recipes to try: