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Halloumi or hallumi /həˈluːmi/ (Greek: χαλλούμι; Turkish: hellim; Arabic: حلوم ḥallūm) is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation. Halloumi cheese originated in Cyprus and was initially made during the Medieval Byzantine period (AD 395 – 1191), subsequently gaining popularity throughout the Middle East region. The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) before sale. It is often garnished with mint to add to the taste. Traditionally, the mint leaves were used as a preservative, this practice arising from the serendipitous discovery that halloumi kept better and was fresher and more flavoursome when wrapped with mint leaves. In accordance with this tradition, many packages of halloumi contain fragments of mint leaves on the surface of the cheese. The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling (e.g. in saganaki) or fried and served with vegetables, or as an ingredient in salads. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza – a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage. The name “halloumi” is probably derived from an Egyptian Arabic loanword from Coptic halum meaning “cheese”, and it is believed to have been eaten in ancient Egypt. In modern Egypt, hâlûmi, which is similar to Cypriot “halloumi” but is essentially a different cheese, is eaten either fresh or brined and spiced.
Halloumi or Hallumi Cheese Pasta Salad Recipe حلوم