Halloumi or haloumi is an unripened cheese that originates from Cyprus but that is extremely popular in Australia. It looks a bit like fresh mozzarella, but because it has a higher melting point it can be sliced and fried until golden without becoming molten.
Halloumi is known to most of us by its Greek name, but is also known by its Turkish name, hellim.
Feta. While the texture of feta is more dry and crumbly than halloumi, they are both salty and cheesey. Feta won't squeak or melt in the same way but it's the closest option.
While halloumi has Protected Designation of Origin status in Europe, it is made elsewhere in the world, including Australia, often with 100 per cent cow's milk.
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.
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.
Halloumi cheese is high in fat making it quite calorific. When on a weight loss diet based on lowering your calorie intake, high amounts of Halloumi cheese could quickly cause a calorie build up. There are now lower calorie halloumi options you can choose for your weight loss diet, but be mindful of how much you eat!
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.
Traditionally prepared from goat's and/or sheep's milk on the Eastern Mediterranean island of Cyprus, Halloumi is a white, layered cheese, similar to mozzarella. It is a semihard, unripened, and brined cheese with a slightly spongy texture. Its flavor is tangy and salty, and it has no rind.
Yes, you can eat halloumi raw, and here's how
There are many, many recipes in which halloumi is much better fried. Golden-delicious grilled or fried halloumi creates a texture and flavour which pairs so well with both cooked and raw vegetables, meats, in burgers, wraps or for breakfast.
While raw halloumi contains a moderate number of calories, it's often consumed fried or coated in oil. This can significantly increase the calorie content, potentially contributing to weight gain.
Shrimp and steak, and even Rice Krispies Treats are staples on my grill, and this summer there's a new ingredient that will be making a repeat appearance all season long: halloumi cheese. More specifically, the halloumi cheese from Aldi!
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.
For a cheese to melt it needs a protein structure that stretches in the frying pan or under the grill. Halloumi contains a tightly knit three-dimensional network of milk proteins that hold fast during cooking.
To make the feta saganaki, cut each block of feta in half to make 2 even pieces about 2cm thick (4 in total). Dip them into the beaten egg, then coat entirely with flour. Heat the oil in a frying pan until very hot. Fry the feta in batches, 2 pieces at a time, for 2 minutes on each side until golden brown.
It is also high in saturated fat (12g per 70g), which has been linked with 'bad' cholesterol levels. It also matters how you prepare the halloumi as adding lots of oil – if frying – will increase the calorie count.
The quick answer here is that the best choices to serve with halloumi include Greek salad, mezze platter with cold cuts and olives, pitta breads and dips, grilled prawn skewers, lemon and pomegranate couscous, and roasted vegetables.
If you have extra halloumi, prepare a warm salad and add fried halloumi just before serving. Cut the halloumi into cubes and add it to meat or vegetable skewers. For meat-free burgers or sandwiches, grill slices and serve in buns or bread with condiments and vegetable toppers. Or replace the buns with grilled halloumi.
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!
Soaking, especially as here, with some lemon juice, leaches out halloumi's preserving salt, and also softens the cheese nicely. The result is that you'll taste and smell the farmy sweetness of the milk in the finished dish.
It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
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.
Halloumi is a salt-brined cheese with high sodium content, and some people are more susceptible to the effects of sodium than others. Therefore, increased consumption can cause problems, including water retention and bloat.
People with diabetes should avoid more salty cheeses, such as feta and halloumi. As with any dietary recommendation for people with diabetes, balance and moderation are essential for minimizing the risk of high blood sugar and its complications, including stroke and heart disease.