Halloumi is the world known traditional white semihard cheese. It can be easily sliced, without crumbling, and can also be coarsely grated. It is an excellent cheese for grilling and frying.Halloumi is the world known traditional white semihard cheese. It can be easily sliced, without crumbling, and can also be coarsely grated. It is an excellent cheese for grilling and frying.
It is prepared from sheep’s milk or a mixture of sheep’s, cow’s and goat’s milk with the addition of mint. Halloumi has a pleasant flavour and a delicious characteristic taste. It is also the principal ingredient in many delicious Cypriot recipes, like Flaouneas, the Easter cheese pies, Ravioles, the stuffed homemade pasta and Halloumotes, the savory cheese muffins.
Halloumi contains a maximum moisture of 46%, minimum fat of 43% in dry matter and 2,7% - 3% salt. It has to be kept refrigerated until it is consumed and can be successfully stored for a long time in Temperatures under –14oC.
Halloumi is being promoted internationally as the national branded product of Cyprus an is exported mainly in the European Union, the Arab Counties and the U.S.A.
Anari Cheese
Anari is an other delicious fresh cheese. It is made traditionally by adding milk to the whey left after making halloumi. If not consumed fresh, the cheese is salted and air-dried. The resulting very tasty hard grating cheese is used to flavour homemade pasta and pies.
Other Cheeses
Kashkaval Cheese
Fetta Cheese
Kephalotyri Cheese
Halloumi KebabsIngredients: 1 packet of Halloumi cheese, 1 large red pepper, cored and de-seeded, 1 large courgette, 8 small shallot onions, 8 bayleaves, lemon wedge to garnish, 1 packet of couscous, 150g mixed salad leaves.
Dressing: 2 tablespoons of virgin olive oil, juice of ½ lemon, 1 tablespoon of chopped fresh oregano, 1 tablespoon of grain mustard, salt and freshly ground pepper.
Method: Cut the Halloumi into 2.5cm cubes. Cut and de-seed the red pepper into 2.5cm cubes. Cut courgette into 2.5cm slices. Peel the onions. Thread the Halloumi. Prepare the salad dressing by mixing all the ingredients. Cook the couscous as packet instructions. Preheat grill and cook the Halloumi kebab, turning regularly for 6-8 minutes or until the Halloumi are well browned. Place kebab on a bed of couscous and garnish with lemon wedge. Serve with a bowl of salad leaves with the dressing drizzled over the top.
Ingredients: 115g Halloumi cheese, grated 115g cottage cheese or ricotta, 1 egg, beaten, 1 tablespoon each of finely chopped flat-leaf parsley, chopped fresh mint and chopped chives ½ teaspoon dried mint, freshly milled black pepper, 4 sheets filo pastry and 55g butter.
Method: Make filling by mixing together the Halloumi cheese, the other selected cheese, egg, parsley, mint, chives and pepper. Blend with a fork. Preheat oven to 190C. Butter a baking sheet. Lay the sheets of filo pastry in a pile, cover with a damp cloth. Work with one sheet at a time. Brush filo with melted butter. Cut into 4 long strips. Place a teaspoon of filling in one corner of filo strip. Repeat with remaining pastry. Brush tops with butter and bake in the oven for 10-12 minutes until crisp and brown. Serve garnished with sprigs of mint.
Halloumi and Red Peppers, Capers and Olive Oil DressingIngredients: 4 tablespoons of extra virgin olive oil, 8 slices of Halloumi cheese 1cm thick, 4 large peppers, cored de-seeded and cut into strips, 2 garlic cloves, crushed, 2 tablespoons of capers, rinsed and drained, 16 black olives, stoned and drained, 1 tablespoon each of chopped fresh mint and chopped flat-leaf parsley, Salt and freshly ground black pepper.
Dressing: 2 tablespoons of white wine vinegar, 6 tablespoons extra virgin olive oil, ¼ teaspoon Dijon Mustard, 1 tablespoon chopped fresh coriander leaves, ½ small red chilli, de-seeded and finally chopped.
Method: Heat oil in a large pan and gently fry the Halloumi until just golden and peppers are softened. Add the garlic, capers, olives and herbs, fry for 1-2 minutes. Season with salt and pepper. Drizzle dressing over Halloumi and red peppers. Serve warm with hot pitta or fresh crusty bread.
Ingredients: 1 medium aubergine, trimmed and sliced lengthways in 1cm thick slices, 4 tablespoons of olive oil, 225g fresh spinach leaves, 4 slices of Halloumi cheese 11/2cm thick slices, ¼ teaspoon freshly grated nutmeg, salt and freshly ground pepper.
Dressing: 6 tablespoons of virgin olive oil, 2 medium tomatoes peeled, de-seeded and diced, 2 tablespoons fresh lemon juice, 1 tablespoon fresh basil leaves roughly shredded, salt and freshly ground pepper.
Method: Brush aubergine slices with olive oil, season and grill or chargrill until soft. Brush Halloumi slices with oil and grill until golden. Sauté the spinach in remaining olive oil, add nutmeg and season to taste. Layer aubergine slices, spinach and Halloumi and finish with a slice of aubergine to form a “sandwich”. Drizzle with tomato, oil and basil dressing.