Halumi

Haloumi or Halloumi is a type of cheese originating from the island of Cyprus. It is traditionally made from a mixture of goat and sheep's milk, although some modern versions also include cow's milk. Haloumi is known for its high melting point, which makes it an excellent cheese for frying or grilling.

History

The production of Haloumi in Cyprus dates back to the Medieval Ages, and it is considered an integral part of the country's gastronomy. The cheese is often associated with the island's Greek and Turkish communities, both of which claim it as a traditional food product.

Production

The process of making Haloumi involves heating the milk to a certain temperature before adding rennet, a substance that causes the milk to coagulate. The curds are then separated from the whey, folded and sprinkled with mint leaves before being stored in brine. The cheese is often consumed fresh, although it can also be aged.

Culinary Uses

Due to its high melting point, Haloumi can be easily grilled or fried without losing its shape. It is often served in slices, either alone or as part of a salad, sandwich, or meze platter. In Cyprus, it is commonly served with watermelon during the summer months.

Nutritional Value

Haloumi is a good source of protein, calcium, and vitamin A. However, it is also high in saturated fat and sodium, which should be considered when incorporating it into a balanced diet.

See Also

• List of cheeses
• Cypriot cuisine
• Greek cuisine
• Turkish cuisine

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