Halloumi 250 g
- serves 3-5 (250g)
- goat and ewe
- peserved in brine
This traditional Halloumi is made from sheep and goat’s milk from Pittas in Cyprus. Halloumi is a hugely versatile cheese, its high melting point means it can be grilled, fried, and even barbequed making it a popular ingredient in vegetarian recipes.
Halloumi is a popular cheese throughout the Eastern Mediterranean where it is eaten both raw and cooked. Although often made exclusively made from ewe’s milk, Halloumi can also be made from a mixture of milk of cow’s, goat’s and sheep’s milk. Pasteurised and raw milk versions are available. Nearly all Halloumi is flavoured with mint, which gives the cheese its specific taste. This harks back to the days when Halloumi was wrapped in mint leaves as a means of preserving it. In Cyprus the cheese is eaten throughout the day. At breakfast it is often served with eggs and tomatoes, at lunch-time with pitta, chilli sauce and olives and at dinner alongside roasted peppers and lamb.
Made in the centuries-old tradition, Halloumi has been a staple in the Cypriot diet for as long as there have been shepherds tending their folds in this classically beautiful Mediterranean landscape. A soft, springy cheese made from pure milk, with a unique taste somewhere between Kashkaval and Mozzarella, Halloumi is more than just a cheese, it is an entire cuisine.
You can slice it fresh- it’s perfect with fresh fruit, salad or a favorite wine. Grill it – it doesn’t melt, so it’s great for summer barbecues. Grate it- and pasta becomes more delicious or fry it – without the need of oil or butter and serves as a meat replacement.