Halloumi Info (2024)

FAQs

Halloumi Info? ›

halloumi, creamy, white, soft to semihard, brined cheese with a fibrous springy texture that is made from goat's or ewe's milk and mint. It is known as hellim in Turkish. The cheese's name is trademarked and, as a result of a European Commission decision, can be applied only to cheese made in Cyprus.

When eaten regularly in large quantities halloumi can be considered unhealthy, as this fried cheese is pretty high in saturated fat and salt. However, when eaten sporadically as part of a balanced diet, halloumi has a range of health benefits, as it's high in calcium and protein.

Traditionally Halloumi is manufactured using only sheep and goat's milk, however today Halloumi is commonly made using a mixture of cow, sheep and goat's milk. Halloumi is made exclusively in Cyprus, where production and consumption dates back to somewhere between 395 AD and 1191 AD.

As for the flavor, it's tangy and salty, somewhere between mozzarella and feta cheeses. A 1-ounce serving of Halloumi cheese has up to 9 grams of protein and 25% of your daily calcium needs, making the nutritional value beneficial to vegetarian diets.

Halloumi has a very appealing flavor that's unlike any other cheese: mellow, but not in the least boring, mildly feta-like, notably tangy, and never too strong. It can be enjoyed almost any of the ways you'd eat other cheeses: sliced, for a simple snack, cubed in salads or melted it in or on casseroles.

Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt. Haloumi makes a good cooking cheese thanks to its high melting point.

However, it's understandable when considering the real reasons halloumi can be so expensive. These range from residual effects of the Cypriot financial crisis of the 2010s to the strict control and regulations that, while they ensure quality in ingredients and production, also limit the supply.

Reduces inflammation

Halloumi cheese also contains high levels of selenium, which is a mineral that has anti-inflammatory properties. Selenium helps reduce inflammation throughout the body, which can help relieve pain and improve joint health.

Many Halloumi-style cheeses are prepared by dairy and goat farmers in Canada and the United States. For legal proprietary reasons, these cheeses are usually called Halloumi-style or grillable cheeses. Sometimes they are called grilling cheese or frying cheese, or queso de freír in Spanish.

Can halloumi be eaten raw? ›

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

Same day is best - It's best to fry only what you're going to eat while the cheese is still warm. Once it cools down, halloumi will get rubbery again. Beware of refrigerating cooked halloumi for use on another day; refrigeration tends to make fried halloumi too hard and firm.

It is the high pH (low acid) of the cheese that causes this non-melting characteristic. Although the cheese keeps its shape, its outward appearance turns into a crispy, golden-brown color when fried or browned and with grill marks when grilled, it softens significantly but it does not melt.

Halloumi is often high in sodium, saturated fat, and calories. It's not suitable for those following a vegan or dairy-free diet. Some types are not appropriate for a vegetarian diet, either.

Its firm texture when cooked causes it to squeak on the teeth when being chewed.

Waldeck says the way halloumi is made – the two-step process that cooks the milk, presses the whey out of the cheese then cooks the cheese again in the whey – is the reason so many people love it. "The second cooking compounds the cheese and gives it a higher melting point," she says. "That's the secret."

If you are sensitive to lactose, you may find sheep or goat's halloumi easier to digest – speak to your GP or dietitian if you're concerned about food allergies or intolerances. Halloumi is high in salt so if you've been advised to watch your salt intake it may not be the best option for you.

So while basic traditional cheeses (which would include halloumi and feta) are a processed product, originally done to store fresh milk so that it keeps for more than just a few days, I do not believe any of it is considered ultra processed, except perhaps things like american style cheese slices or squirty cheese from ...

Halloumi (2.71±0.34 g/100 g) and imported blue cheese (2.71±0.83 g/100 g) contained the highest amounts of salt.