Halloumi, like other dairy foods, is rich in calcium, a mineral we need for muscle and nerve function as well as strong healthy bones and teeth. A portion (80g) supplies a significant contribution towards your daily calcium needs, something which is of important for all life-stages.
Nutritionally haloumi cheese contains slightly less fat (26 per cent) than regular cheddar cheese but more than double the sodium content thanks to the brine used to preserve it. Haloumi is delicious, and as such one of the biggest issues it poses is the risk of overeating.
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.
This means that halloumi should be consumed in moderation, and it really doesn't need any added salt when preparing it. Because of its higher salt content, it's best to enjoy one to two slices of halloumi about once a week or less.
Description. Traditional halloumi cheese from Cyprus made from sheep and goat's milk only. Halloumi made with sheep and goat's milk only, without the addition of cow's milk, has a fuller and richer taste and a more elastic and dense texture.
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.
Being high in protein, halloumi makes a valuable dietary inclusion, especially for those following a lacto-vegetarian diet. Although, be aware not all halloumi cheese is vegetarian-friendly some are produced using animal-derived rennet, so check labels.
The halloumi base is typically made from unpasteurised goat's or sheep's milk, and sometimes cow's milk. The inclusion of dairy milk of any kind renders halloumi completely not vegan friendly, and should not be consumed by anyone strictly following a plant-based diet.
Many people have never tried halloumi that way. That might be because you're not sure whether it's even okay to eat uncooked. Relax, we can verify that yes, halloumi is okay to eat uncooked.
Waldeck says the way halloumi is made – the two-step process that cooks the milk, presses the whey out of the cheese then cooks the cheese again in the whey – is the reason so many people love it. "The second cooking compounds the cheese and gives it a higher melting point," she says. "That's the secret."
You should be especially careful how much of it you're eating and how you're cooking it. "Halloumi is very high in salt, and a portion of 70g contains 2.1g, which is a third of your recommended daily allowance of 6g," says Watkins. "People with high blood pressure should be especially mindful of their salt intake.
A great halloumi cheese substitute is feta cheese. Feta is a lovely greek cheese with a crumbly texture and mild flavor. It closely resembles halloumi cheese. Feta is made from sheep's milk, or a combination of sheep's milk and goat's milk, and Is lovely in salad.
CHOOSING THE BEST CHEESES FOR CLEAN EATING
Buy actual cheddar, actual havarti, or gouda. There are so many options out there! The safest bet is always the block or wedge. If you can afford organic, that's always the better option, but not essential.
Mozzarella is relatively low in fat and calories. This makes it a healthier cheese option compared to others. Mozzarella contains probiotics such as the bacteria Lactobacillus casei and Lactobacillus fermentum.
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 traditional Cypriot semi-hard pasteurized cheese traditionally made with a mixture of goat and sheep milk. Eventually, some producers started to add cow milk to the mix. Halloumi is known to most of us by its Greek name, but is also known by its Turkish name, hellim.
The rich fatty composition of the ewe's milk seeps out of the cheese when heated and forms a delicious crispy golden crust, whilst the goat's milk ensures a firm texture and definitive lingering flavours.
It is made from Sheep's milk, this fact itself answers to your question. Sheep's milk is quite rare to obtain compared to goat's milk, since sheep in general yield low milk. The difficulty to obtain Halloumi cheese makes this an expensive cheese by itself. What are the different types of cheese?
Traditional halloumi also often has a crescent shape with the fold may containing a whole mint leaf. This is a nod to the traditional belief that wrapping halloumi in mint keeps it fresher and more flavoursome. It is traditionally consumed uncooked in Cyprus.
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.