Updated on November 11th, 2022
Consider how halloumi cheese is manufactured if you’re curious about its flavour. Heat milk and add rennet to make this famous, frequently vegetarian cheese. Rennet aids in the formation of curds and makes them hard and salty. Whey pours from the curds, revealing a golden underside. Halloumi is poached in whey or water and placed in moulds. This procedure imparts a pleasant flavour to the cheese while also preventing it from melting. Although it can be preserved in brine and maintained for up to five months, it is usually consumed within three to five days. It also adds to the sour and salty flavour.
If you were to chop off a piece and try it, the flavour would be similar to a highly salty cheese curd, and it would be squeaky between your teeth and have a rubbery feel, none of which would make you want more of it. However, the real magic takes place when you bring this Cypriot cheese into contact with a heat source such as a grill, an oven, or even just a skillet that has not been greased.
What is Halloumi Cheese?
Halloumi is a Mediterranean white cheese prepared from sheep or goats’ milk. Its springy, cheese-curd-like texture and high melting point set it apart from the other fetas, mozzarella, and brie cheeses. It’s a complex, almost meat-like block of cheese made from milk and rennet before being pressed and salted. Mint is occasionally added to enhance the flavour.
Halloumi cheese originated on the Cypriot island of Cyprus. This velvety, squishy cheese traces back to the Middle Ages’ Byzantine Empire. Halloumi cheese is traditionally prepared with tangy sheep or goat’s milk rather than cow’s milk, so it’s not as popular in the United States as in the Mediterranean and the Middle East. However, halloumi has recently increased in popularity, leaving several (including ourselves) to wonder what this distinctive, exotic cheese tastes like.
Grilling cheese appears ridiculous. You’d think the halloumi slices would start melting practically immediately. Instead, this mild, creamy cheese gets fantastic grill markings and a hint of smokiness. Halloumi is all the rage these days, and for a good reason: it’s beautiful! It has a comparable thick feel to feta or mozzarella. The lack of acid during preparation results in an extraordinarily high melting point, so grilling and frying halloumi are conceivable.
How it is Made?
When making halloumi, first the milk is heated, then rennet, either traditional or vegetarian, is added. When the mixture is allowed to cool, curds and whey will separate independently. After the curds have been allowed to get solid, they are poached in the original whey while still containing a small amount of salt. Finally, the cheese is stored in brine to last for a more extended period.
What does Halloumi Cheese Taste Like?
The salinity in halloumi cheese makes it salty and bitter. However, when halloumi is cooked, it loses its pungent, salty flavour and instead shows a robust, savoury flavour with a beautiful creamy texture. Halloumi cheese has a fresh, creamy flavour with a tanginess from the brining process. It’s a semihard cheese with a flexible texture that keeps its shape when cooked. Halloumi may taste slightly bitter to some people when undercooked due to its high salt content – more than mozzarella but less than feta. Surprisingly, halloumi has a mild flavour when raw (not cooked). Fresh halloumi, like mozzarella, will not leave behind any lingering odours in your home.
For its deliciously tangy flavour, halloumi is sometimes compared to goat cheese. Most soft cheeses prepared with fresh animal milk have this tang to them. However, the manufacture of halloumi contributes to its mild, outstanding flavour. Unlike some other cheeses, halloumi does not contain microorganisms that produce acids when they are created. It is, however, blended with a substance known as rennet. In unfinished cheeses, rennet separates the watery milk from the solid cheese curds. This, too, imparts a bitter flavor to cheeses such as halloumi! The spongy, springy quality of halloumi derives from the way it’s produced, just like fresh mozzarella!
Nutritional Values of Halloumi Cheese
A healthy portion size of halloumi is about 80g, or about a palm-sized slice, although it is not recommended to eat it every day because of its high saturated fat and salt content.
- Calories: Approx 192 calories
- Fat: 15.2 g of fat, 10.4 g of which is saturated fat
- Carbohydrates: 1.75 grams of carbohydrates
- Sodium: (approx 265 mg) (Olympus is reduced-salt halloumi)
- Sugar: – approx 0.6 mg
- Protein: 12.3 g of protein
Men should consume no more than 30g of saturated fat per day, while women should consume no more than 20g. While halloumi can be part of a balanced diet, limiting its consumption to once a week is preferable. This will also assist you in reducing your salt intake.
What is the Best Way to Eat Halloumi Cheese?
Whether you buy or manufacture fresh or aged halloumi cheese, its distinct flavour complements many foods. Fresh or grilled halloumi is served with sweet, juicy watermelon slices in Cyprus. Halloumi has a gentle, relaxing flavour that pairs well with fruit.
Fresh pita bread, grilled Halloumi, sunny eggs, grilled tomato, and grilled mushrooms, with bacon on the side, make up a traditional Cypriot breakfast. This is very probably the best flavour combination ever!
Halloumi can also be served with a fresh salad that includes dark leafy greens, fresh rosemary, pine nuts or walnuts, and even citrus slices of fresh clementine; don’t forget to sprinkle some olive oil on top to complete! You may also serve your halloumi cheese on a Greek charcuterie board.
It would go great with salty feta, creamy manouri, dry anthotyros, fresh vegetables, fiery peppers, black olives, varied cured meats, and a little spoonful of sweet Greek honey! Many Cypriots also eat reheated halloumi slathered atop fresh pita bread for breakfast! Finally, try grilling or frying mint-stuffed halloumi for dinner. Its rich flavour and spongy texture make it a fantastic meat alternative or a delightful side dish!
Halloumi can be eaten raw, but it is even better when cooked. Halloumi is most commonly grilled, but it can also be pan-fried or thinly sliced. Once you’ve gotten a taste for halloumi, try incorporating it into salads, kebobs, and other foods.
Substitute for Halloumi Cheese
The flavour of halloumi is comparable to that of many other kinds of cheese made from fresh milk. It has a moderate flavour overall, but it takes on a tart aspect when made with sheep or goat milk. The saltiness of halloumi is comparable to that of mozzarella but is lower than that of feta. A decent substitute for halloumi cheese should not melt quickly and should be able to withstand cooking methods like frying and grilling.
Here are Some Substitutes for Halloumi Cheese
- Cheese Curds
- Paneer
- Feta
- Queso Fresco
Other cheeses that could be considered to be comparable to halloumi include those from the Pasta Filata family, such as:
- Mozzarella
- Provolone
- Caciocavallo Silano
- Pallone di Gravina
- Oaxaca
Is Halloumi Similar to Mozzarella in Flavour?
In terms of flavour, halloumi is comparable to a wide variety of other cheeses made from fresh milk, such as mozzarella, paneer, and queso fresco. It has a moderate flavour overall, but it takes on a tart aspect when made with sheep or goat milk. The saltiness of halloumi is comparable to that of mozzarella but is lower than that of feta.
Does Aged Halloumi have a Different Flavour?
Like other excellent cheeses, Halloumi cheese changes in flavour as it ages. Halloumi will develop a more robust, more hearty flavour after being stored in a dry, excellent location (to avoid undesirable mould growth).
It will gain additional appealing nutty, warming overtones and its natural tang and salt characteristics. Furthermore, when the cheese ages, you will detect a subtle shift in its aroma. Your aged halloumi will be more fragrant and, well, cheesy!
Is Halloumi Cheese Similar to Feta?
Halloumi is a cheese that requires a little knowledge to be enjoyed to its full potential because of its saltiness, which is comparable to feta’s, but also because of its firm, smooth, and almost rubbery texture. When halloumi is eaten raw, it does not taste very well, and it is impossible to fully appreciate its salty flavour and rubbery consistency until it is heated first.
Why does Halloumi Cheese Cost So Much?
Halloumi is produced nearly entirely in Cyprus accounts for the high price point. An absence of infrastructure in Cyprus prevents items from being exported from the country to Greece and other countries. In addition, halloumi is produced using sheep’s milk and goat’s milk, both of which have a smaller milking yield than cow’s milk, making them more expensive than cow’s milk.
In addition, halloumi is frequently aged, which can also lead to an increase in price. And finally, there has been a rise in demand, but due to the collapse of the banking system in Cyprus, there has been very little money available to invest in the halloumi business. Because of this, there are not many prospects for it to grow. The fact that there is a greater demand for halloumi than the capacity to manufacture it drives up its price.
Conclusion
Halloumi is not a sort of cheese, even though its name suggests otherwise. When heated, the cheese retains its shape and does not run when it is melted because of its high melting point. The resulting curd is made by heating milk with rennet until it thickens, then filtering it to remove the solids. After that, salt and lemon juice are added to give it a unique flavour, making it tasty and firm.
The flavour of halloumi cheese is salty and sour. It’s buttery in texture and is frequently grilled or fried. It’s also abundant in protein and vitamin B12, which are essential for good nutrition. Feta, paneer, and ricotta Salata are other cheeses similar to halloumi. Halloumi, unlike feta, is prepared from sheep or goat milk. Grilled or fried halloumi cheese is an option, and it’s almost like a gourmet mozzarella stick when grilled. Halloumi’s high melting point allows it to keep its shape even after being fried. The flavour will soften and become creamier as it cooks. Its distinct flavour is salty but mild, with a tangy, sour undertone.
