|Country of origin
|Source of milk
||Goat, sheep, sometimes cow
||Commercially, but not traditionally
||Commercially not aged
Traditionally aged
Halloumi or hallumi /həˈluːmi/ (Greek: χαλούμι or χαλλούμι; Turkish: hellim; Arabic: حلوم ḥallūm) is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk. It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.
Halloumi is popular in Cyprus, Greece and the Middle East.
Cypriot halloumi 
Halloumi cheese originated in Cyprus and was initially made during the Medieval Byzantine period (AD 395 – 1191), subsequently gaining popularity throughout the Middle East region.
The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale. It is often garnished with mint to add to the taste. Traditionally, the mint leaves were used as a preservative, this practice arising from the serendipitous discovery that Halloumi kept better and was fresher and more flavoursome when wrapped with mint leaves. In accordance with this tradition, many packages of halloumi contain fragments of mint leaves on the surface of the cheese.
The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling (e.g. in saganaki) or fried and served with vegetables, as an ingredient in salads. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza – a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.
The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine. Traditional halloumi is a semicircular shape, about the size of a large wallet, weighing 220–270 g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being chewed.
Traditional halloumi is made from unpasteurised sheep and goat milk. Many people also like halloumi that has been aged; kept in its own brine, it is much drier, much stronger and much saltier. This cheese is very different from the milder halloumi that Western chefs use as an ingredient.
Although it is of rather disputed origin due to the mixed cultures in the Levant and East Mediterranean, halloumi is currently registered as a protected Cypriot product within the United States (since the 1990s) but not yet the European Union. The delay in registering the name halloumi with the EU has been largely due to a conflict between dairy producers and sheep and goat farmers as to whether registered halloumi will contain cow’s milk or not and if so, at what ratios with sheep and goat’s milk. Most Cypriots agree that, traditionally, halloumi was made from sheep and goat milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheesemakers began pouring more of the cheaper and more-plentiful cow's milk into their caldrons. If it is registered as a PDO (Protected designation of origin) it will receive similar status as 600 or so other agricultural products such as feta and parmesan cheese.
Egyptian hâlûmi 
Egyptian hâlûmi, which is similar to Cypriot "halloumi" but is essentially a different cheese, is eaten fresh or brined and spiced. The word "halumi" stems from the Coptic word for cheese, "halum", and it is believed to have been eaten in ancient Egypt.
The name "halloumi" probably comes from Arabic.
Nutritional facts 
100 g of commercially produced packaged halloumi has a typical composition of:
See also 
- ^ Gibbs, Paul; Ria Morphitou, George Savva. "Halloumi: exporting to retain traditional food products". British Food Journal 106 (7): 569–576. doi:10.1108/00070700410545755. Retrieved 2007-12-14.
- ^ "Cyprus - Cultural life - Daily life and social customs - halloumi cheese.". www.britannica.com. Retrieved 2009-06-16. "Geography has left Cyprus heir to numerous culinary traditions—particularly those of the Levant, Anatolia, and Greece — but some dishes, such as the island’s halloumi cheese…are purely Cypriot"
- ^ Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. p. 133. ISBN 0-415-02647-4. "Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk."
- ^ Dew, Philip – Reuvid, Jonathan - Consultant Editors (2005). Doing Business with the Republic of Cyprus. GMB Publishing Ltd. p. 46. ISBN 1-905050-54-2. "Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus ; therefore no other country may export cheese of the same name"
- ^ Charles O'Connor. Traditional Cheesemaking Manual. International Livestock Centre for Africa.
- ^ a b Robinson, R. K. – Tamime, A. Y. (1991). Feta and Related Cheeses. Woodhead Publishing. p. 144. ISBN 1-85573-278-5. "Halloumi is a semi-hard to hard, unripened cheese that, traditionally, is made from either sheep's milk or goat's milk or a mixture of the two. Although the cheese has its origins in Cyprus, it is widely popular throughout the Middle East, and hence many countries have now become involved with its manufacture."
- ^ Allen, Gary J. (2007). The herbalist in the kitchen. University of Illinois Press. p. 212. ISBN 0-252-03162-8. "Haloumi (sometimes spelled Halloumi) is a brine-cured cheese from Greece and Cyprus containing chopped mint."
- ^ Goldstein, Darra – Merkle, Kathrin – Parasecoli, Fabio – Mennell, Stephen - Council of Europe (2005). Culinary cultures of Europe: identity, diversity and dialogue. Council of Europe. p. 121. ISBN 92-871-5744-8. "Most culinary innovations in the Cypriot cuisine occurred during the Byzantine era… Experimentation with dairy products resulted in the now-famous halloumi and feta cheese."
- ^ Galarneau, Andrew Z (2008-09-14). "Elements: Halloumi -One ingredient, one dish". The Buffalo News. Retrieved 2008-09-15.
- ^ Application for the name ‘halloumi’ to go to EU in early 2007, Cyprus Mail archive article - Saturday, September 2, 2006 
- ^ Saoulli, Alexia (March 3, 2007). "Halloumi bickering threatens EU application". Cyprus Mail. Archived from the original on 2007-08-13. Retrieved 2007-03-04.
- ^ In Cyprus, New Cheese Edict Gets the Goat of Dairy Farmers Wall Street Journal - October, 11 2012
- ^ Oxford English Dictionary
- ^ Andriotis et al., Λεξικό της κοινής νεοελληνικής
- ^ P. Papademas, "Halloumi Cheese", p. 117ff, in Adnan Tamime, ed., Brined Cheeses in the Society of Dairy Technology series, Blackwell 2006, ISBN 1-4051-2460-1
- ^ "Nutritional information on halloumi cheese". Alambra Dairy Products. Retrieved 2008-05-07.
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Gordon Ramsay makes traditional sheep's milk based Halloumi cheese. Season 5 of The F Word. A bold, modern and mischievous take on the world of food combines...
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A documentary about the distinctive cheese indigenous to Cyprus.
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The video gives an overview of the traditional making process of Lysitoko Halloumi, as it springs from Lysi in Cyprus. For more information on halloumi visit...
Haloumi cheese production line
Halloumi Cheese Production line.
How To Deep Fry Halloumi
Have you ever wanted to get good at starter and appetizer recipes, vegetarian starter recipes, deep fry recipes, less than 1 hour, cheese recipes. Well look ...
Tue, 21 May 2013 04:03:44 -0700
This halloumi and courgette burger from Morrisons Magazine is delicious as well as nutritious, so what are you waiting for? Halloumi and Courgette Burger. Serves: 6. Ingredients: 600g courgettes, trimmed and coarsely grated. 3 tbsp olive oil. 1 small ...
Wed, 15 May 2013 23:31:05 -0700
Repeat for the other slices. Leave to cool slightly. Loosely wrap each halloumi piece with a slice of aubergine. Grill the parcels for one to two minutes on each side until the cheese softens. Serve with the tomato compote and bulgur. Drizzle with the ...
Thu, 09 May 2013 01:20:52 -0700
BRITAIN believes the European Commission could use halloumi as a confidence-building measure to improve Greek Cypriot and Turkish Cypriot relations. According to the Independent the British Foreign Office (FCO) told the European Commission that its ...
Fri, 10 May 2013 02:23:22 -0700
... so stock up now while it's in season. The halloumi isn't going to win you any diet points, but a small amount adds great flavour and texture - perfect if you can't bear the idea of cutting back completely. Lamb, asparagus and halloumi salad with ...
Directo al Paladar (blog)
Directo al Paladar (blog)
Thu, 16 May 2013 05:15:47 -0700
Quizá muchos hayáis oído hablar de él y lo habréis visto como ingrediente de muchas recetas pero no suele verse casi nunca en el supermercado, y es que el original queso halloumi a pesar de existir desde hace siglos, no es frecuente encontrarlo en ...
Yahoo! Lifestyle UK
Yahoo! Lifestyle UK
Tue, 21 May 2013 08:58:20 -0700
Feel free to use Halloumi cheese instead, if you prefer. Pearl & Red Quinoa with Lime, Marinated Raw Courgette and Mint Quinola courgette and lime [Jo Romero / Yahoo Lifestyle]Quinoa (pronounced 'keen-wah') contains essential amino acids needed by ...
Mon, 20 May 2013 02:37:07 -0700
The starters are little more than nibbles – the likes of chicken skewers and grilled halloumi – but are well done. The desserts, on the other hand, are a bit underwhelming; pre-packaged frozen yoghurt and ice-cream. But, of course, it's burgers you go ...
Sun, 19 May 2013 17:21:13 -0700
From the kind of Halloumi you most certainly can't buy in Sainsbury's to the best salad I've ever actually enjoyed eating, the sumptuous food is definitely one of the island's best-kept secrets and there is feta, ripe tomatoes and sizzling meats ...
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