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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.
Local classification
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)
12,9 - Individual visits per month (average)
656 - All individual visits
20 08 2016 - Date of publication of this article
11 01 2017 - Date of last edit
