Halloumi is an unripe, semi hard white cheese synonymous with Cyprus, believed to have been produced on the island as early as the 4th century. Traditionally, it is made from sheep’s milk or a combination of sheep’s and goat’s milk. However, these days, it is fairly common to find cow’s milk halloumi.
The beauty of halloumi is its ability to retain its shape under any form of culinary assault; grilled, baked or fried. It doesn’t melt and retains its shape, given its high melting point.
Halloumi is mildly creamy, salty, savoury, and with a slight to medium tang to it. You can get halloumi in different strengths, just you would with cheddar and many other types of cheeses.
Texture: chewy, firm, springy and squeaky
The Cypriots love to serve it alongside watermelon in the summer and it is an essential part of any meze in Cyprus and many parts of Greece. It is also a necessary ingredient in Pourekia, a traditional Cypriot pie.
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