Halloumi – My New Favorite Cheese!

Greetings all!
 
Have you tried Halloumi cheese? This delicious salty cheese is perfect for frying, baking, and grilling. My favorite way to eat it is with cold watermelon!

 

Ingredients

• 1 lb (500 g) halloumi, sliced medium
• Oil for frying (optional, I use grapeseed or avocado oil)
• Lemon juice, nuts, mint leaves (optional, I use lemon juice)

 
Instructions

• If using oil, heat it up in a non-stick frying pan on medium heat
• If not using oil, just heat up a non-stick frying pan
• Fry cheese slices, 2-3 minutes on each side until golden brown
• Sprinkle with lemon juice, nuts, or mint leaves and serve (with cold watermelon, on top of a salad, or in a sandwich)

Image from https://www.thefreshmarket.com/inspiration/recipe-and-ideas/grilled-halloumi-and-watermelon

This delicious cheese might also have the potential to unite a divided nation – how about that? Read on for some interesting facts and recipe variations!

 
1. In 2021, Halloumi was entered into EU’s register of Protected Designations of Origins, which guarantees that only the cheese made on Cyprus can be marketed abroad as halloumi (or hellim in Turkish). This was intended to increase the cheese exports and to promote unity on Cyprus, the island in the Mediterranean that has long been divided between Greek and Turkish Cypriots.
 
This move was so important that Cypriot President Nicos Anastasiades tweeted about it!!

Image from https://twitter.com/AnastasiadesCY/status/1376560465413877761

 
2. Halloumi might have been made/discovered accidentally. Milk was transported in wineskins made of sheep stomach, and the process of fermentation did its magic. Later this fermentation process was recreated to make the cheese on purpose.
 
3. Halloumi was stored in salty brine and wrapped in mind leaves to maintain freshness and flavor.
 
4. Halloumi might have been produced as early as the 4^th century AD in the Medieval Byzantine period.
 
5. Sealed, it can last in the refrigerator for a year. I just stocked up!

 
6. As many cheeses, it pairs well with wine.

7. This “white gold”, as the Cypriot farmers refer to it, is top food export for Cyprus. UK, Sweden, Germany, and Greece are the largest halloumi importers.
 
8. If you cannot find halloumi, try substituting with other semi-hard cheeses (e.g., saganaki, feta, paneer, provolone, suluguni, etc.).
 
9. Apparently, it is not that difficult to make. If you try making it, let me know how it turns out!
 
I do believe in the healing properties of food, and I think it is lovely to think that food - especially delicious food - can unite people and nations!
 
Recipe Variations:

• Spicy: Nigella Lawson mixes up chilies and olive oil and then spoons this mixture over the fried cheese.
• Sweet: Drizzle honey over the cheese.
• Intense: Marinate it overnight for more intense flavors.

 
Sources:

• https://www.dw.com/en/cyprus-halloumi-cheese-wins-eu-protection/a-57056527
• https://www.manoosh.com.au/the-story-of-haloumi
• https://www.nigella.com/recipes/halloumi-with-chilli
• https://www.sainsburysmagazine.co.uk/recipes/mains/marinated-halloumi-with-honey-and-thyme
• https://forum.say7.info/topic75421.html (in Russian)
• https://www.healthline.com/nutrition/what-is-halloumi
• https://www.thefreshmarket.com/inspiration/recipe-and-ideas/grilled-halloumi-and-watermelon 

Bon Appetit! Hope you like it!