description Halloumi Overview
Halloumi is a traditional Cypriot cheese typically made from a mixture of goat's and sheep's milk. Known for its high melting point, the cheese can be grilled, fried, or pan-seared without losing its shape, resulting in a distinctive crispy exterior and soft interior. Its production involves curdling the milk and folding the cheese into a semicircular shape before it is stored in brine. The European Union granted Halloumi a Protected Designation of Origin (PDO) status in 2021, legally protecting its name and tying its production to the island of Cyprus.
insights Ranking position
Halloumi ranks #33 of 238 in the Fermented Food ranking, behind Shaoxing Wine, ahead of Époisses.
help Halloumi FAQ
What kind of milk is traditionally used to make authentic Halloumi?
Authentic Cypriot halloumi is traditionally made from a mixture of sheep's and goat's milk. The European Union granted it Protected Designation of Origin (PDO) status in 2021 to protect this traditional recipe and its Cypriot roots.
Why doesn't halloumi melt when you cook it?
Halloumi has a remarkably high melting point due to its unique brining and acid-set production process. This allows the cheese to be grilled or fried without losing its shape, resulting in a crispy exterior and a chewy interior.
Can I eat halloumi raw or does it need to be cooked?
While you can eat halloumi straight from the package, it is most prized for its cooking properties. Frying or grilling it brings out a much better texture and flavor than eating it cold.
Where does halloumi cheese originate from?
Halloumi originates from the island of Cyprus, where it has been produced for centuries. Its cultural significance in Cypriot cuisine was officially recognized by the EU PDO status granted in 2021.
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