halloumi
Halloumi is a good source of protein and calcium, though it is relatively high in saturated fat and sodium due to its brined nature. It provides a modest amount of vitamin B12 and phosphorus.
About
Halloumi is a traditional semi-hard brined cheese originating from Cyprus, made from a mixture of goat's and sheep's milk, though modern production sometimes includes cow's milk. The cheese is characterized by its high melting point—around 50°C (122°F)—which allows it to be grilled or fried without melting into a liquid. Halloumi has a squeaky texture when bitten and a mild, slightly salty flavor with creamy undertones. The cheese is typically white or pale yellow, and is traditionally stored in whey or brine to maintain its moisture and distinctive taste.
The production process involves heating curds to a specific temperature, draining, and then heating again before being shaped into blocks or loaves. The finished cheese develops a subtle tangy note from the whey cultures used in its manufacture.
Culinary Uses
Halloumi's high melting point makes it particularly suited to grilling, frying, and pan-searing—applications that would reduce most cheeses to a puddle. It is commonly served as a main course, appetizer, or component of meze platters throughout the Eastern Mediterranean, particularly in Cyprus, Greece, and the Levant. Grilled halloumi is often finished with a squeeze of lemon juice and perhaps fresh oregano or chili flakes. The cheese is also used in saganaki preparations (fried cheese appetizers), incorporated into pastries, or simply sliced and served fresh with watermelon, olives, or tomatoes. Its firm texture allows it to hold up in warm salads and grain bowls as well.