Halloumi
Halloumi
Halloumi (/həˈluːmi/ hə-LOO-mee) is a type of cheese originating from the island of Cyprus. It is traditionally made from a mixture of goat's and sheep's milk, although some versions also include cow's milk.
Etymology
The term "Halloumi" is of Cypriot origin, and it is believed to have been derived from the Egyptian word "ḥalūm", which means "cheese".
Description
Halloumi is a semi-hard, unripened, brined cheese that has a high melting point, which makes it ideal for frying or grilling. It has a layered texture and a salty flavor, which can be reduced by soaking the cheese in water before consumption.
Production
The production of Halloumi involves a process of heating the milk, adding rennet to form curds, and then heating the curds to a high temperature. The cheese is then shaped and placed in brine. The process is traditionally done by hand, but commercial production methods also exist.
Related Terms
- Cheese: A food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
- Rennet: A complex set of enzymes produced in the stomachs of ruminant mammals which is used in the production of most cheeses.
- Brine: Water saturated or strongly impregnated with salt.
- Cyprus: An island country in the Eastern Mediterranean.
Health Aspects
Halloumi is high in protein and calcium, but also in saturated fat and sodium. It should be consumed in moderation as part of a balanced diet.
External links
- Medical encyclopedia article on Halloumi
- Wikipedia's article - Halloumi
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