Difference between revisions of "Halloumi cheese"
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(Created page with "'''Halloumi''' or '''Haloumi''' is a Cypriot cheese which can be made from goat's milk or a combination of goat's milk and cow milk. Its colour is white and its main charact...") |
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'''Halloumi''' or '''Haloumi''' is a [[Cypriot]] cheese which can be made from goat's milk or a combination of goat's milk and cow milk. | '''Halloumi''' or '''Haloumi''' is a [[Cypriot]] cheese which can be made from goat's milk or a combination of goat's milk and cow milk. | ||
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Halloumi was already made in [[Cyprus]] during [[Byzantine]] times. Its name is probably derived from the [[Greek language|Greek]] άλμη meaning salty. | Halloumi was already made in [[Cyprus]] during [[Byzantine]] times. Its name is probably derived from the [[Greek language|Greek]] άλμη meaning salty. | ||
Traditional halloumi is semicircular in shape, about the size of a large wallet, weighing 220-270g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. | Traditional halloumi is semicircular in shape, about the size of a large wallet, weighing 220-270g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. | ||
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| + | Its colour is white and its main characteristic is that it does not melt at high temperatures when baked or fried. | ||
Halloumi is popular outside [[Cyprus]] in: [[Greece]], the Middle East and Sweden. | Halloumi is popular outside [[Cyprus]] in: [[Greece]], the Middle East and Sweden. | ||
Latest revision as of 11:59, February 20, 2012
Halloumi or Haloumi is a Cypriot cheese which can be made from goat's milk or a combination of goat's milk and cow milk.
Halloumi was already made in Cyprus during Byzantine times. Its name is probably derived from the Greek άλμη meaning salty.
Traditional halloumi is semicircular in shape, about the size of a large wallet, weighing 220-270g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein.
Its colour is white and its main characteristic is that it does not melt at high temperatures when baked or fried.
Halloumi is popular outside Cyprus in: Greece, the Middle East and Sweden.
Turkish Cypriots have adopted it and call it hellim.