CYPRUS’S UNIQUE RUBBERY CHEESE
WHY IS HALLOUMI SPECIAL?
This unique Cypriot cheese is known for its often rich flavour and high melting point. This allows it to maintain its shape, offering a creamy, squeaky, chewy interior with a golden-brown crust when barbecued, pan-fried, or grilled. High in protein, this versatile cheese has also served as a popular Cypriot meat substitute across the island throughout the ages. Although halloumi is traditionally made from sheep or goat milk, or a combination of both, modern takes on this unique cheese also include cow’s milk.
KEY CHARACTERISTICS
No Rind: Halloumi is a white, brined, unripened cheese that maintains a consistent texture throughout.
Production Process: Halloumi lacks an acidic starter culture in its initial production phase. This prevents bacteria from destroying the calcium links that keep the cheese firm.
High Melting Point: A specialised production process, where curds are cooked in hot whey, allows halloumi to remain firm at high temperatures.
Nutritious Protein: Halloumi offers a high-protein, high-calcium food that acts as a substantial meat alternative for several vegetarian diets.
Unique Texture: The semi-hard, elastic texture of halloumi cheese creates a distinctive squeaking sound against the teeth when chewed.
Unique Flavour: Traditionally cultivated in a brine, halloumi often has a firm, salty taste. Other versions of the cheese are often folded with dried mint. This adds a fresh, distinctive aroma and flavour.
High Versatility: Although halloumi is commonly grilled or fried to develop its caramelised, crispy exterior for salads, burgers, or sandwiches, it can also be consumed raw when fresh.
A DEEP-ROOTED HISTORY
Halloumi cheese is a culinary delight that is sure to please even the most discerning cheese lovers. With its origins dating back nearly 2,000 years, it has a deep-rooted history in Cyprus. It all began when Cypriots of old decided to use a combination of sheep and goat milk to produce a long-lasting cheese. With no refrigeration, this would go on to supplement their simple yet varied diet.
A CYPRIOT STAPLE
Today, Halloumi Cheese has become a Cypriot staple that is consumed across the island. Although the recipe, as well as the main ingredients, have remained the same throughout the ages, local farmers and cheese makers have recently added a proportional amount of cow’s milk to their production. This has allowed them to perfect the delicate balance of its flavours and textures that have made Halloumi Cheese what it is today.
A UNIQUE TEXTURE
This flavourful and in many ways versatile cheese sets itself apart from others. This is because of its unique taste, texture, and cooking properties. Although often consumed raw, this cheese can also be grilled or fried to perfection. This allows the cheese to complement a typical Cypriot breakfast, as well as several other Cypriot meals. Halloumi, unlike other cheeses, does not lose its consistency when heat is applied to it. This allows it to maintain its firm, slightly rubbery consistency.
A VERSATILE INGREDIENT
Although halloumi cheese is often enjoyed in its simplest form on its own, it is also used to supplement a whole host of other Cypriot RECIPES and delicacies. The versatile ingredient is used in a variety of mainstream Cypriot dishes that include soups and pasta-based dishes. It also forms an obvious ingredient for the infamous heated Cyprus sandwich. It is also used to supplement a variety of Cypriot salads and forms an intricate part of a traditional Cypriot breakfast. As the cheese pairs well with a variety of flavours and spices, it has become a popular choice for modern fusion cuisine the world over. This has allowed it to gain in popularity internationally. Several chefs and food enthusiasts now include the cheese in many of their signature dishes, often embracing its unique taste and cooking properties.
HEALTH BENEFITS
One of the key health benefits of halloumi cheese is its high protein content, which supports both muscle growth and repair. With this in mind, halloumi cheese has also become a great supplement for vegetarians seeking extra protein in their diets. Halloumi cheese, like all dairy products, is also a good source of calcium. This has made it an essential supplement for strong bones and teeth. Calcium, which also plays a role in nerve function and muscle contractions, also helps to prevent osteoporosis and other bone-related conditions. Halloumi cheese is also a good source of zinc and is rich in vitamins A and B12.
AN ARGUMENT ABOUT MILK
A TRADITIONAL RECIPE
Halloumi cheese is made from brined curds. Traditionally, these were often created from a mix of sheep’s and goat’s milk. After the brined curds were formed, they were then folded by hand. As time wore on, cow’s milk was added to the milk formula. This created a different type of halloumi cheese that is more akin to today’s product.
MAINTAINING AUTHENTICITY & QUALITY
Currently worth one billion euros per year to the Cypriot economy, the halloumi industry as a whole remains very important. Government ministries, as a result, have introduced a series of safeguards in order to maintain both the product’s authenticity and quality. One of these measures, however, has become a major point of contention for dairy farmers and cheesemakers across the island. They have constantly raised concerns about regulatory changes to the key ingredients of the cheese, whilst constantly engaging government ministries.
A SERIES OF NEW REGULATIONS
New regulations now stipulate that halloumi cheese should contain at least 19% of sheep and goat’s milk. This is instead of the previously agreed upon 10%. The Cyprus Cheese Makers Association has been calling for the reinstatement of the previous ratio, but this is proving futile.
