🧀 Halloumi

Halloumi is a semi-hard white layered cheese from Cyprus. Traditionally it is made from a mix of goat’s and sheep’s milk, and the current specification also allows cow’s milk to be added. The milk is curdled with rennet, the curd is pressed, cut into pieces and cooked in hot whey. It is this heating that gives the cheese its springiness and high melting point. The pieces are then salted, often sprinkled with dried mint, folded in half and kept in brine.

The name “Χαλλούμι (Halloumi) / Hellim” was registered by the European Commission on 12 April 2021 as a protected designation of origin: since 1 October 2021, only cheese made in Cyprus to the traditional recipe can be sold under this name in the EU. Halloumi is made by both Greek Cypriot and Turkish Cypriot producers.

Its main culinary difference from mozzarella, feta and brynza is that halloumi does not run when fried or grilled: it softens, keeps its shape and develops a golden crust. It is fried in a pan or grilled and served with watermelon, vegetables, in salads and in sandwiches.