Halloumi or (Haloumi) is a semi-hard, unripened cheese made from a mixture of goat's, sheep's milk, and cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Vegetarian Rennet is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries.
Halloumi is often used in cooking, and can be fried until brown without melting due to its higher-than-typical melting point. This makes it an excellent cheese for frying or grilling (as in saganaki) or fried and served with vegetables, or as an ingredient in salads. There are many recipes that use halloumi beyond simple grilling.
Ingredients: Pasteurised milk (cow, sheep & goat), salt, vegetarian rennet
Allergens: Cow/sheep/goat milk