You can definitely eat halloumi raw. However, you don't often see uncooked halloumi served in a meal. It's definitely tastier when it's been cooked, as it's just irresistible when it's warm and squidgy - not to mention, you get those lovely crispy bits around the edges.
How to Serve Halloumi. Whether its raw, fried, or grilled, in Cyprus halloumi often accompanies cold beer, wine, or zivania (Cypriot tequila) and is always a part of a traditional Cypriot meze spread.
It's made by adding rennet to warm milk. The curds and whey naturally separate. The curds are left to firm up, then they are poached in the whey with some salt. This 'second' cooking is what gives the cheese its high melting point.
Halloumi cheese
Halloumi is typically grilled, but can also be fried, and is made from cow's milk. This cheese is included on the menu of almost every Greek restaurant, so very accessible! It is a great appetizer and goes well with a typical Greek salad.
Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.
Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt. Haloumi makes a good cooking cheese thanks to its high melting point.
Soak the halloumi in water for 30 minutes or up to 24 hours to remove the salty taste. I love the salty taste of halloumi, so I prefer not to soak it. However, if you find the kind you have to be too salty, the soak will help alleviate that. Allow the halloumi cheese to grill without touching it.
Slice a block 1-2cm thick and soak in hot water for at least three hours to make it more supple and remove excess salt (used to preserve the cheese).
Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!
Squeaking against the teeth is a characteristic of halloumi's texture. The reason why lies in the fact that it contains a large amount of the milk protein casein in its intact form, which creates a dense network.
During the cheesemaking process, rennet is added to the warm milk. This causes the milk to coagulate and form clumps or strands of proteins. This is what gives halloumi its characteristic rubbery texture.
Here, in Cyprus, we tend to use halloumi in almost everything, combining it with olives and bread, for breakfast, and we eat it with watermelon and bread for a refreshing snack in the summer heat. We grate it on our pasta, we use it as a topping, and we put it in our sandwiches, in other words, we love it.
Traditional Halloumi is semicircular in shape, folded in two, about the size of a large wallet, and originally made from sheep and goat milk; however, our Halloom is produced from 100% Canadian cow's milk, as it is more readily available.
Once opened it's suggested that you consume it within 3 days. However, it will usually last longer than that. Most often, up to 5 days, especially if grilled and covered in a drizzle of olive oil. But, if your halloumi has gone bad it will smell like sour milk and have a slimy texture on the outside.
Fry. Heat a little olive oil in a pan and arrange the halloumi sticks in one single layer. Cook on each side for 1 to 2 minute over medium-high heat, managing the heat down as needed, until all sides have crisped and turned a nice golden brown. Garnish and Serve immediately!
For the uninitiated, halloumi is a Cypriot cheese made from goat's and sheep's milk, which is made in such a way that it can not melt. Somewhat like paneer, but with a saltier taste, a firmer bite and a signature “squeaky” texture. Because it doesn't melt, it is fry-able, grill-able and oh so lovable.
Halloumi Nutrition
While not necessarily a healthy superfood, halloumi cheese is high in protein and calcium. However, halloumi is quite high in sodium, so it's important to eat it in moderation.
Considering halloumi cheese for weight loss is not a good option. Even though it has a good amount of protein, it is also high in fat. Therefore, it is recommended not to consume halloumi for weight loss. Instead, low-fat/non-fat cottage cheese or tofu can assist in your weight loss journey.
Put the halloumi into a bowl and boil a kettle of water. Pour the boiling water over the halloumi and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked.
Halloumi is often associated with the island of Cyprus, although it originally comes from Egypt. It is also popular throughout the Eastern Mediterranean. It became widely available in Turkey after 2000. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus.
Halloumi is available in America, but it's quite expensive. This is because the majority of the cheese is imported from Cyprus. It can also be difficult to find as America only accounts for 10% of worldwide sales.