Hellim

Hellim is a type of cheese originating from the island of Cyprus. It is also known as Halloumi in many parts of the world. Hellim is a semi-hard, unripened, brined cheese that can be made from goat's milk, sheep's milk, or a mixture of both. Some variations also include cow's milk.

History

The production of Hellim in Cyprus can be traced back to the Byzantine Empire. The name "Hellim" is derived from the Coptic word "hallum", meaning "cheese". The cheese has been a significant part of the diet of the island's inhabitants for centuries.

Production

The process of making Hellim involves heating the milk to a high temperature and adding rennet, a complex of enzymes that coagulates the milk, turning it into curd. The curd is then cut into pieces, heated again, and shaped into the final product. The cheese is then left to age in its own brine.

Characteristics

Hellim is known for its high melting point, which allows it to be fried or grilled without losing its shape. This characteristic makes it a popular ingredient in a variety of dishes, including salads, sandwiches, and grilled skewers. It has a layered texture similar to mozzarella and a salty flavor due to the brine.

Consumption

Hellim is consumed worldwide, but it is particularly popular in the Middle East, Greece, and Turkey. It is often served as a meze (appetizer) and is a staple in Cypriot cuisine.

See also

• List of cheeses
• Cypriot cuisine
• Turkish cuisine