Halloumi Cheese: A History and a Culture

 Halloumi, also known as haloumi, is a cheese that is traditionally made from a combination of goat’s and sheep’s milk, although cow’s milk is sometimes used as well. The cheese has a unique texture that is often described as squeaky and has a high melting point, which allows it to be easily grilled or fried without losing its shape. This makes it a popular meat substitute. Paneer and halloumi are not interchangeable, but they can be used as substitutes for each other in some recipes. The main difference between the two is that paneer is a high-acid cheese while halloumi has almost no acid in it.

Halloumi is made from sheep’s milk, which is more expensive than cow’s or goat’s milk due to the lower milking yield from sheep. Additionally, halloumi is often aged, which can increase its price. This explains why paneer and cheese curds, both fresh, unaged cheeses made from cow’s milk, are less expensive.

The UK is the largest importer of halloumi in the world. Some suggest that this may be due to its suitability for grilling during British barbecue season or because many British tourists visit Cyprus, where halloumi originates. It is a traditional Cypriot semi-hard pasteurized cheese that is typically made with a mixture of goat and sheep milk, although some producers have started to add cow milk to the mix. Halloumi is known by its Greek name but also has a Turkish name, hellim.

In terms of nutrition, halloumi cheese contains slightly less fat than regular cheddar cheese but has more than double the sodium content due to the brine used to preserve it. Halloumi is delicious and can be easy to overeat. While not necessarily a superfood, halloumi cheese is high in protein and calcium. However, it is also high in sodium, so it should be eaten in moderation. Halloumi has a unique flavor that is mellow but not boring, tangy like feta but not too strong. It can be enjoyed in many ways: sliced as a snack, cubed in salads, or melted in casseroles. When heated, the fatty composition of the ewe’s milk seeps out of the cheese and forms a crispy golden crust while the goat’s milk ensures a firm texture and lingering flavors.