31 free halloumi kitchen tips just for you

Did you know that the cheese that represents Cyprus is called halloumi?

• Halloumi is a kind of semi-hard cheese that has been produced in the rural areas of Cyprus for hundreds of years using either goat’s or sheep’s milk (or a mixture of the two). There is a possibility that whole cow’s milk has been added in recent times.
• Fresh milk is used in the production of halloumi, which is then curdled with rennet. After being mixed and drained, the curds are set aside. The halloumi is afterwards chopped into pieces while the whey is brought to a boil. The chunks are cooked in the whey for close to an hour over a low heat. After that, the halloumi is brined, and maybe even seasoned with some dried mint. The mint was initially included as a preservative, but nowadays it is regarded to be an essential component of the traditional flavour.
• Because it has a PDO designation, the name “Halloumi” cannot be used to goods of a similar kind that are produced in countries other than Cyprus. To put it another way, “Halloumi” is a name that can only be used to feta cheese if it is produced only in Cyprus. This is because the preservation of cultural traditions is so vitally important. It is done so that the authenticity of the goods can be verified, and so that the legacy of the product may be respected.
• There are many different applications for halloumi. It has a strong following even when served unadorned, but it especially shines when grilled or deep-fried. Traditional Cypriot tavernas would often include it as a component of their meze platters. The combination of halloumi cheese and watermelon, with its varied textures and flavours, makes for a refreshing summertime snack that is particularly popular in Cyprus. Halloumi is an excellent alternative to meat that may be used in sandwiches.

Halloumi cheese nutrition values and health benefits

1. The micronutrient profile of halloumi is highlighted by the presence of two minerals: calcium and sodium. The serving size of this hard cheese contains 390 mg of calcium, making it an exceptional source of this mineral. A meal that is believed to be low in calories is not halloumi, which is not unexpected given that it is a cheese. There are 90 calories in one ounce of serving size.
2. One ounce (28 g) of halloumi has 7 g of protein, making it an excellent choice for anyone looking to consume more of this nutrient. Protein is necessary for the body to produce hormones, maintain immunological function, and repair tissues, all of which are important parts of overall health. Exercising may help boost muscular development and strength when combined with a diet that contains an adequate amount of protein. During the process of weight reduction, protein may also assist in the maintenance of a leaner body mass. Consuming protein after a workout may also boost muscle repair, which can shorten the amount of time needed for recuperation and enhance your growth.
3. Calcium is perhaps the best-known of all the bone-building nutrients. Because it has such a high concentration of this mineral, halloumi may assist the body in the process of bone remodelling and also aid to contribute to healthy bone mineral density. According to a number of studies, increasing one’s calcium intake may help enhance bone density and decrease the likelihood of bone fractures, particularly when paired with vitamin D.
4. According to the findings of a few pieces of research, eating dairy products like halloumi may reduce the risk of developing type 2 diabetes. One analysis of 30 separate research found a correlation between frequent intake of dairy products and lower levels of abdominal fat and overall body weight. In addition, the study found that consuming dairy products enhanced insulin sensitivity, which may lead to an increase in the body’s capacity to manage blood sugar levels.
5. Because it contains a high proportion of calories derived from fat (70 percent to be precise), halloumi has earned a place on high-fat diets such as the ketogenic diet. This cheese is safe to consume for those who are adhering to gluten-free or low-carb diets.
6. Those who are lactose intolerant may be able to include halloumi into their diet, but those who are allergic to dairy products should steer clear of it. Casein and whey are the two proteins that are found in cheese, and they are the proteins that are responsible for the symptoms that dairy allergy patients have.
7. The saline, salty flavour that halloumi possesses is a large part of its allure, however the saltiness of this flavour comes at the expense of the cheese’s nutritional value. Because of the high salt level of halloumi, it is not recommended for anyone who need to maintain a low-sodium diet. It is important to keep salt intake to a minimum, even for those who eat healthily, in order to avoid developing high blood pressure.
8. Although halloumi is not recognised for having a large number of different variations, grocery shops and Middle Eastern marketplaces may sell variants that are low in fat or have decreased fat content. Some producers may improve the taste of their products by adding ingredients such as fresh or dried herbs.

100g of halloumi cheese have 393 calories (1644kj), 25g protein, 32g fat, and 4g carbs, including 0g fibre.

How to store halloumi cheese and how to buy them

• You should have little trouble locating halloumi in any of the local supermarkets. Before being served, it is often wrapped in dried herbs, most commonly mint. This is the reason for the small black dots that are visible on the halloumi. If you are travelling to a region of the world where halloumi is not as prevalent, you have two options: visit the largest supermarket in the area, which will have the most extensive selection of cheeses, or search for a more specialised shop that has fewer varieties of cheese.
• On the package of halloumi, you will often see the “best before” date printed. You need to be familiar with the fundamental tricks involved in prolonging the shelf life of halloumi if you want to be successful. The manner in which food is stored has a direct bearing on how long it will remain edible. The proper way to store food is one of the most important factors in determining how long it will remain edible.
• After you have brought halloumi home from the supermarket, if you do not have any immediate intentions to utilise it, Halloumi should be stored in the refrigerator for the greatest possible preservation results. Halloumi may be stored in the refrigerator for up to a year if it has not been opened. It is not advisable to keep it at room temperature for a lengthy amount of time since it might potentially go bad. Because halloumi is more susceptible to environmental changes when it is at room temperature, in addition to the fact that it has a high melting point and does not melt when it is at room temperature, you will need to store halloumi in the refrigerator.
• In the event that you have grated halloumi over pasta, combined it with fruit, or included it in an omelette, and are now considering how to keep the leftovers, the following information may be helpful. There are three distinct approaches of storing halloumi that has been leftover.
  1. First, remove it from its packaging and place it in a plastic container that can seal tightly to prevent air leakage. You may keep halloumi with a little bit of milk in the refrigerator if you would want it to be a little bit less salty. This will aid in the process of removing some of the salt from it. It is strongly recommended that you store the jar in the refrigerator immediately
  2. The halloumi may also be preserved by covering it with extra virgin olive oil, which is a traditional method of preserving halloumi in Greece. Since ancient times, olive oil has been put to use as a preservative in a variety of different foods. This is the most common and time-honoured method for storing halloumi. By using this technique, halloumi may be stored for a longer amount of time, even if a refrigerator is not available.
  3. The third method of storing it is to purchase it from a grocery shop, place the halloumi in a container, and then pour part of the brine over the top of it. Because brine is already salty, this will not result in a reduction in the total quantity of salt, but it will assist it to survive for a longer period of time.
• Freezing halloumi is yet another great option to consider if you want to make it last for a longer period of time. Halloumi can be frozen after it has been opened or before it has been opened. The shelf life of halloumi can be increased from months to a year if it is frozen. If the halloumi package has not been opened, you can immediately place it in the freezer. If you slice halloumi into chunks before freezing it, you will not have to thaw the entire block of halloumi every time you want to use it. This makes the process more convenient.
• The process of determining whether or not halloumi is ready to eat is a fairly straightforward one. Even though halloumi typically does not go rancid very quickly if it is stored properly, you should steer clear of any halloumi that exhibits any of the following symptoms.
  1. Suppose you find any mould on the halloumi that is green or blue in colour. It is common knowledge that it is perfectly safe to cut off the mouldy portion and consume the remaining portion of the food. However, rather than putting your health at risk, it would be in your best interest to purchase a replacement halloumi block.
  2. The presence of an odour or taste similar to spoiled sour milk is yet another indication that the halloumi has gone bad. If the halloumi has a flavour that is comparable to sour milk, this is an important indicator that it has gone bad.

Cooking techniques, secrets, and tips from the kitchen

1. In spite of this, raw halloumi is not something that is often given with meals. It is undeniably more delicious after it has been cooked, since it is difficult to resist while it is still warm and mushy in texture. However, as I am slicing up the block of halloumi, I often try a piece of it raw, right off the block, and I find that it is fairly nice that way as well.
2. Fry them in a frying pan over medium heat for a few minutes on each side, or until they are heated through, golden brown, and slightly crunchy. When you first add the cheese to the pan, you will see that it will begin to exude some liquid. The trick is to wait for two or three minutes, during which time this liquid should evaporate in the pan, leaving behind a residue that is golden brown. After then, it is time to turn it over so that it may finish cooking on the other side! Keep a close check on it since the second side may not need nearly as much time to cook as the first side did.
3. Because it will not adhere to a non-stick pan, you will not need to add any oil when you cook with it. If you are using a pan made of stainless steel, all you need to do is pour in a little bit of oil; olive oil works well. Fry the cheese for a few minutes on one side, fighting the impulse to turn it over or move it about in the pan. After that, turn it over and continue to cook it for a few more minutes on the other side, until it is golden brown and has a light crunch.
4. If you use a grill pan, you will be able to create those distinctive grill lines, which will give the cheese a more elegant appearance. I would suggest applying a little oil to aid with the clean up if you are using an enamelled cast iron grill pan or frying pan. This will prevent the food from sticking to the pan.
5. To begin, bring the temperature of your barbecue or grill up to roughly 200 degrees Celsius or 390 degrees Fahrenheit and set it to medium high. Halloumi slices with a thickness of around one half to one inch should be coated with a little oil before being placed on the grill to cook for a few minutes on each side until they are browned and crisp. Another option is to thread big halloumi cubes onto skewers and then cook them on the grill in this manner. You have the option of using vegetables such as zucchini, tomatoes, mushrooms, and peppers in the dish as well.
6. Additionally, baking halloumi in the oven is a viable option. If you already have the oven turned on to cook anything else, this would be an excellent option to make in that situation. In a baking dish, you may arrange slices with a thickness of half an inch, spray them with olive oil, and then sprinkle them with black pepper, dried herbs, a few dried chilli flakes, or smoked paprika, if you want. Bake for about 15 minutes at a temperature of 200 degrees Celsius or 390 degrees Fahrenheit, flipping the pan over once.
7. It is possible to prepare it in the air fryer you have! My preferred method is to first brush it gently with olive oil and then air fried it for around five to seven minutes on each side. Or until it reaches a golden brown colour and a crisp texture. Keep a close watch on it since the rate of cooking might vary somewhat across various models of air fryers. This way of cooking is not necessarily quicker than any of the other methods, but it requires relatively little interaction from the chef, which is something that you could find appealing.
8. Place it in an attractive arrangement on a small dish, and serve it with bread that has been toasted for two minutes with olive oil and salt, focaccia bread that has been baked for one hour, or grilled pita bread in a Mediterranean manner. Do not forget to sprinkle some fresh mint, basil, oregano, or thyme leaves on top of the finished dish, along with a couple slices of lemon or lime for squeezing over the top. You could also pour some balsamic vinegar or glaze over the top, sprinkle some capers or sliced sun-dried tomatoes on top, or dot the surface with glaze.

History of halloumi cheese from the beginning until today

• Cyprus, a Mediterranean island, is where haloumi was originally created, during the Byzantine era (AD 395 – 1191). Farmers in Cyprus often made cheese as a communal effort since it was such a vital source of protein.
• Since ancient times, Cypriots have been creating and exporting halloumi. During the Venetian dominion, Doge Leonardo Donna (1556) made the first recorded mention to the halloumi, and in 1738, traveler/writer Richard Pococke said that the halloumi was renowned all across the Levante.
• Since halloumi played such a vital role in village life in the 19th century, some families used the name “Halloumi” as a surname. There is a neighbourhood called “Halloumaes” in the Famagusta neighbourhood of Pyrga.
• Traditional production continues to this day in the many tiny family cheese dairies found around Cyprus. In big contemporary dairies, however, the production process has been standardised, mechanised, and the quality has stabilised due to the use of modern technologies.
• Cyprus’ second most valuable export commodity, halloumi is worth about €250 million annually. The primary markets for this commodity are the United Kingdom, Greece, Sweden, Germany, Australia, and the United States, and exports have been on the rise consistently.