Halloumi

Halloumi is a semi-hard, brined cheese that originated in Cyprus and is traditionally made from goat’s and sheep’s milk, though cow’s milk is also used in some modern versions.

Halloumi is a semi-hard, brined cheese that originated in Cyprus. It is traditionally made from goat’s and sheep’s milk, though cow’s milk is also used in some modern versions. Known for its firm texture, salty flavour, and unusually high melting point, halloumi is suitable for grilling or frying. In Canada, halloumi is widely available and commonly used in grilled dishes and salads.

Origin and history

Halloumi is strongly associated with Cyprus and has a long history in Cypriot food culture. Sources also note older regional traditions in the broader Middle East, but modern halloumi is most closely identified with Cyprus.

Ingredients and production

Traditional halloumi is made from goat’s and sheep’s milk, with some modern products using cow’s milk as well. It is a brined cheese whose texture and cooking properties come from its production process.

Culinary use

Halloumi is valued because it stays firm when heated, so it can be grilled, fried, barbecued, or pan-seared without melting away. It is often served as part of salads, sandwiches, or as a cooked side dish.

Taste and texture

Halloumi is described as salty, mild, and sometimes tangy, with a chewy or springy texture. When cooked, it develops a browned exterior while keeping its shape.