CYPRUS’S UNIQUE RUBBERY CHEESE
A CYPRIOT STAPLE
With its origins dating back nearly 2,000 years, halloumi cheese has a deep-rooted history in Cyprus. It all began when Cypriots of old decided to use a combination of sheep and goat’s milk to produce a long-lasting cheese. With no refrigeration, this would supplement their simple yet varied diet. 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 for several years, local farmers and cheese makers have recently added a proportional amount of cow’s milk to it. 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
Halloumi cheese is a culinary delight that is sure to please even the most discerning cheese lovers. Unlike any others, this flavourful and in many ways versatile cheese sets itself apart. This is because of its unique taste, texture, and cooking properties. Although often consumed raw, this cheese is often grilled or fried and complements a typical Cypriot breakfast. This is possible because halloumi, unlike other cheeses, does not lose its consistency when heat is applied to it, allowing it to maintain a 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 famous Cyprus sandwich, and it is often used to supplement a variety of Cypriot salads. 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, with chefs and food enthusiasts who often embrace its unique taste and cooking properties in several of their signature dishes.
HEALTH BENEFITS
One of the key health benefits of halloumi cheese is its high protein content, which supports muscle growth and repair. As a result, 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.
