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Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.
Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many a times it is offered as an accompaniment with cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad.
Since the cheese has a high melting point, it can be easily fried or grilled. Its unusualness lies in the preparation of the cheese where no acid or acid-producing bacterium is required.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2021
No
No
No
336 kcal per 100 gr.
21.2 gr. per 100 gr.
25 - 26 gr. per 100 gr.
40 - 43 %
2.2 gr. per 100 gr.
2.8 gr. per 100 gr.
80.8 gr. per 100 gr.
1.39 gr. per 100 gr.
18 mg. ( – 98% )*
417 mg. ( + 374% )*
22 mg. ( – 37% )*
23 mcg. ( – 67% )*
0.15 mg. ( + 50% )*
67 mcg. ( + 68% )*
7.6 mg. per 100 gr.
0.451 mg. per 100 gr.
0.11 mg. ( + 10% )*
0.28 mg. ( – 60% )*
0.73 mg. ( + 46% )*
*(the difference from the average value)
16,8 - Individual visits per month (average)
1006 - All individual visits
20 08 2016 - Date of publication of this article
11 01 2017 - Date of last edit
