August 14, 2013

Halloumi Cheese

Halloumi Cheese

Country of origin
Source of milk
Goat, sheep, sometimes cow
Commercially, but not traditionally
Aging time
Commercially not aged
Traditionally aged

Halloumi or hallumi /həˈlmi/ (Greek: χαλούμι or χαλλούμι; Turkish: hellim; Arabic: حلوم‎ ḥallūm) is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.
Halloumi is popular in Cyprus, Greece and the Levant
·         1 Cypriot halloumi
·         2 Egyptian hâlûmi
·         3 Etymology
·         4 Nutritional facts
Cypriot halloumi
Halloumi cheese originated in Cyprus  and was initially made during the Medieval Byzantine period (AD 395 – 1191)  subsequently gaining popularity throughout the Middle East region.
The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) before sale. It is often garnished with mint to add to the taste. Traditionally, the mint leaves were used as a preservative, this practice arising from the serendipitous discovery that halloumi kept better and was fresher and more flavoursome when wrapped with mint leaves. In accordance with this tradition, many packages of halloumi contain fragments of mint leaves on the surface of the cheese.

Fresh sliced halloumi.
The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling (e.g. in saganaki) or fried and served with vegetables, or as an ingredient in salads. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza – a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.
The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine.  Traditional halloumi is a semicircular shape, about the size of a large wallet, weighing 220–270 g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being chewed.
Traditional halloumi is made from unpasteurised sheep and goat milk. Many people also like halloumi that has been aged; kept in its own brine, it is much drier, much stronger and much saltier. This cheese from the milder halloumi that Western chefs use as an ingredient.
Although it is of rather disputed origin due to the mixed cultures in the Levant and East Mediterranean, halloumi is currently registered as a protected Cypriot product within the United States (since the 1990s) but not yet in the European Union. The delay in registering the name halloumi with the EU has been largely due to a conflict between dairy producers and sheep and goat farmers as to whether registered halloumi will contain cow’s milk or not and if so, at what ratios with sheep and goat’s milk.  Most Cypriots agree that, traditionally, halloumi was made from sheep and goat milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheese-makers began pouring more of the cheaper and more-plentiful cow's milk into their caldrons  If it is registered as a PDO (Protected designation of origin), it will receive similar status as 600 or so other agricultural products such as feta and Parmesan cheese.
Egyptian hâlûmi
Egyptian hâlûmi, which is similar to Cypriot "halloumi" but is essentially a different cheese, is eaten fresh or brined and spiced. The word "halumi" stems from the Coptic word for cheese, "halum", and it is believed to have been eaten in ancient Egypt.
The name "halloumi" probably comes from Arabic.
Nutritional facts
100 g of commercially produced packaged halloumi has a typical composition of:
26 g
1.8 g
22 g
322 kcal

Arab Snacks with Halloumi Cheese Fillings

August 13, 2013


Dear Visitors of KBB, 
 It was in 2009 August 15  posted my first  post in Kuwait Bakers Blog. really it was a co-incident. But it is happened , now I am glad to celebrate both  Happy Independence Day of my country and Happy Birthday of Kuwait Bakers Blog togather.