Halloumi is traditionally made from a mixture unpasteurized goat’s and sheep’s milk, even though it is now made in its commercial version with pasteurized milk and a larger proportion of cow’s rather than goat’s and sheep’s milk. Cow’s milk makes the product cheaper to produce, but affects the taste, texture and behavior of the cheese during cooking (makes it melt faster). Halloumi’s fat content is approximately 25% wet weight, 47% dry weight with about 17% protein.
Halloumi’s most characteristic trait is its high melting point that comes from the fact that it is heated before it is shaped and placed in brine. This allows halloumi to be fried, roasted or grilled until brown without melting, making it one of the most versatile cheeses and ideal for use in cooked recipes. Heating halloumi makes it softer and more elastic with a distinctive squeak when biting into and also makes its flavor saltier and stronger.
Many times you will find halloumi served or packaged with mint, now used to enhance the mild flavor of the cheese. Traditionally, mint leaves were used as preservatives, but it was found that their taste matched the taste of halloumi, so they were kept even after more effective ways to preserve it were discovered.
Many locals also like aged halloumi, which is drier, much harder and much saltier, with a slightly yellowish appearance and a stronger, more intense taste. It is kept in its own brine and can now be found in many stores. In supermarkets you’ll have to ask for aged halloumi at the delicatessen section as it won’t be available on the shelves with other commercial cheeses.
Source: www.cyprus.com
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