Halloumi is a traditional cheese that originated from Cyprus. It is typically made from a mixture of goat's and sheep's milk, though nowadays cow's milk or milk from other animals like buffalo and camels may also be used. Halloumi has a distinctive "squeaky" texture and a high melting point, which allows it to be fried or grilled without melting, making it a popular meat alternative for vegetarians. The cheese is semi-hard, unripened, and brined, with a slightly spongy texture. It has a tangy, salty flavor and no rind. Halloumi can be eaten raw, but it is most appreciated when grilled or fried, where it develops a crispy exterior and a soft, melted interior, somewhat like a toasted marshmallow. Halloumi is traditionally made by curdling milk with rennet and then heating the curds a second time to expel whey—a process that gives halloumi its unique texture and cooking properties. Its name derives from Modern Greek, ultimately tracing back to Egyptian Arabic and ancient Coptic words for cheese. Halloumi has a long history, with records in Cyprus dating back to around 1554. Because of trademark restrictions, cheese called "halloumi" in the European Union or the U.S. must be produced in Cyprus, where it represents a significant export product. In summary, halloumi is a versatile, semi-hard cheese best known for its ability to be grilled or fried without melting, originating from Cyprus and traditionally made from sheep and goat milk. Its unique processing and texture make it distinctive among cheeses. Would you like information on how to cook or serve halloumi?
