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Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional
Cypriot Cypriot (in older sources often "Cypriote") refers to someone or something of, from, or related to the country of Cyprus. * Cypriot people, or of Cypriot descent; this includes: **Armenian Cypriots **Greek Cypriots **Maronite Cypriots **Turkish C ...
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
made from a mixture of goat's and
sheep's milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds S ...
, and sometimes also
cow's milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulati ...
. Its texture is described as squeaky. It has a high
melting point The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends ...
and so can easily be fried or
grilled Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
, a property that makes it a popular meat substitute.
Rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a ...
(mostly vegetarian or microbial) is used to
curdle Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; und ...
the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Halloumi is often associated with the island of
Cyprus Cyprus ; tr, Kıbrıs (), officially the Republic of Cyprus,, , lit: Republic of Cyprus is an island country located south of the Anatolian Peninsula in the eastern Mediterranean Sea. Its continental position is disputed; while it is geo ...
, where it has been produced by a multi-ethnic population for many centuries. It is also popular throughout the
Eastern Mediterranean Eastern Mediterranean is a loose definition of the eastern approximate half, or third, of the Mediterranean Sea, often defined as the countries around the Levantine Sea. It typically embraces all of that sea's coastal zones, referring to communi ...
. It became widely available in
Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...
after 2000. By 2013, demand in the
United Kingdom The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the continental mainland. It comprises England, Scotland, Wales and North ...
had surpassed that in every other
European European, or Europeans, or Europeneans, may refer to: In general * ''European'', an adjective referring to something of, from, or related to Europe ** Ethnic groups in Europe ** Demographics of Europe ** European cuisine, the cuisines of Europe ...
country except Cyprus. In the United States, ''Halloumi'' is a registered trademark owned by the
government of Cyprus The Republic of Cyprus is a unitary presidential representative republic, whereby the President of Cyprus is both head of state and head of government. Executive power is exercised by the government. Legislative power is vested in both the g ...
, while in the UK it is owned by the Foundation for the Protection of the Traditional Cheese of Cyprus named Halloumi. It is also protected as a
geographical indication A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town, region, or country). The use of a geographical indication, as an indication of the product's source, ...
in the EU, as a
Protected Designation of Origin The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...
(PDO), which means within the EU only products made in certain parts of Cyprus can be called "halloumi". PDO protection for Halloumi was delayed largely by disagreements among farmers of cattle, sheep, and goats regarding the inclusion of cows' milk, and (if cows' milk were included) the proportion of it.


Etymology

The English name ''halloumi'' is derived from Modern el, χαλλούμι , ''khalloúmi'', from
Cypriot Maronite Arabic Cypriot Arabic ( ar, العربية القبرصية), also known as Cypriot Maronite Arabic or Sanna, is a moribund variety of Arabic spoken by the Maronite community of Cyprus. Formerly speakers were mostly situated in Kormakitis, but following ...
''xallúm'', ultimately from Egyptian ar, حلوم . The Egyptian Arabic word is itself a
loanword A loanword (also loan word or loan-word) is a word at least partly assimilated from one language (the donor language) into another language. This is in contrast to cognates, which are words in two or more languages that are similar because th ...
from
Coptic Coptic may refer to: Afro-Asia * Copts, an ethnoreligious group mainly in the area of modern Egypt but also in Sudan and Libya * Coptic language, a Northern Afro-Asiatic language spoken in Egypt until at least the 17th century * Coptic alphabet ...
(
Sahidic Coptic (Bohairic Coptic: , ) is a language family of closely related dialects, representing the most recent developments of the Egyptian language, and historically spoken by the Copts, starting from the third-century AD in Roman Egypt. Coptic w ...
) and (
Bohairic Coptic (Bohairic Coptic: , ) is a language family of closely related dialects, representing the most recent developments of the Egyptian language, and historically spoken by the Copts, starting from the third-century AD in Roman Egypt. Coptic ...
), and was used for cheese eaten in
medieval Egypt Following the Muslim conquest of Egypt, Islamic conquest in 639, Lower Egypt was ruled at first by governors acting in the name of the Rashidun Caliphs and then the Umayyad Caliphs in Damascus, but in 747 the Umayyads Abbasid Revolution, were ov ...
. The name of the cheese likely goes back to the
Demotic Demotic may refer to: * Demotic Greek, the modern vernacular form of the Greek language * Demotic (Egyptian), an ancient Egyptian script and version of the language * Chữ Nôm, the demotic script for writing Vietnamese See also * * Demos (disa ...
word ''ḥlm'' "cheese" attested in manuscripts and
ostraca An ostracon (Greek language, Greek: ''ostrakon'', plural ''ostraka'') is a piece of pottery, usually broken off from a vase or other earthenware vessel. In an archaeology, archaeological or epigraphy, epigraphical context, ''ostraca'' refer ...
from 2nd-century
Roman Egypt , conventional_long_name = Roman Egypt , common_name = Egypt , subdivision = Province , nation = the Roman Empire , era = Late antiquity , capital = Alexandria , title_leader = Praefectus Augustalis , image_map = Roman E ...
. The
Cypriot Turkish Cypriot Turkish (''Kıbrıs Türkçesi'') is a dialect of the Turkish language spoken by Turkish Cypriots both in Cyprus and among its diaspora. History Emanating from Anatolia and evolved for four centuries, Cypriot Turkish is the vernacular s ...
name derives from this source, as does the name of the different modern Egyptian cheese .


History

The methods of making halloumi likely originated sometime in the
Medieval In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the Post-classical, post-classical period of World history (field), global history. It began with t ...
Byzantine The Byzantine Empire, also referred to as the Eastern Roman Empire or Byzantium, was the continuation of the Roman Empire primarily in its eastern provinces during Late Antiquity and the Middle Ages, when its capital city was Constantinopl ...
period (AD 3951191). A recipe for enhancing ''ḥalūm'' ('cheese') by brining is found in the 14th-century Egyptian cookbook كنز الفوائد في تنويع الموائد : ''Kanz al-Fawāʾid fī Tanwīʿ al-Mawāʾid''. The earliest known surviving descriptions of Cypriot halloumi were recorded in the mid-16th century by Italian visitors to
Cyprus Cyprus ; tr, Kıbrıs (), officially the Republic of Cyprus,, , lit: Republic of Cyprus is an island country located south of the Anatolian Peninsula in the eastern Mediterranean Sea. Its continental position is disputed; while it is geo ...
,P. Papademas, "Halloumi Cheese", p. 117''ff'', in Adnan Tamime, ed., ''Brined Cheeses''. Society of Dairy Technology series, Blackwell. 2006, where it is often said to have originated. However, the question of whether the recipe for the quintessential halloumi was born in Cyprus and then travelled to Lebanon and the rest of the Levant, or whether the basic techniques of making cheese that resists melting evolved over time in various parts of the eastern Mediterranean—or both—does not have a definitive answer. Traditionally, halloumi was made from sheep and goat milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheese-makers began using more of the cheaper and more plentiful cow's milk.


Overview and preparation

Halloumi is often used in cooking, and can be fried until brown without melting due to its higher-than-typical melting point. This makes it an excellent cheese for
frying Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked ...
or
grilling Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
(as in
saganaki In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America. Etymology The dishes are named ...
) or fried and served with vegetables, or as an ingredient in salads. There are many recipes that use halloumi beyond simple grilling. Traditional halloumi is a semicircular shape, weighing . The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being chewed. Traditional halloumi is made from unpasteurised sheep and goat milk. Aged halloumi is also popular. Kept in its brine, it is much drier, much stronger and much saltier. Sealed, halloumi can last in a refrigerator for as long as a year.


Nutritional facts

of commercially produced packaged halloumi typically contains:


See also

* * * * *


References


External links

* * {{African cuisine Arab cuisine Cypriot cuisine Byzantine cuisine Cow's-milk cheeses Goat's-milk cheeses Sheep's-milk cheeses Stretched-curd cheeses Syrian cuisine Palestinian cuisine Iraqi cuisine Israeli cuisine Egyptian cuisine Lebanese cuisine Levantine cuisine Cheeses Cypriot cheeses Middle Eastern cheeses Turkish cheeses