If you haven’t run into Halloumi yet throughout your culinary experiences, it’s time to get to know it up close. So, no time like the present—let’s dive into the world of this unique cheese made from goat, sheep, and sometimes cow’s milk; with a remarkably high melting point that makes it your ideal go-to for frying and grilling.
The Origins of Halloumi Cheese
Halloumi generally traces its cheesy roots back to Mediterranean Cyprus, where it was typically crafted from a mix of goat and sheep’s milk. But if we dig in deeper, the journey of halloumi takes us back in time to the Byzantine period, where cheese-making likely began. Fast forward to the 14th century, and we find a tempting ḥalūm recipe in an Egyptian cookbook.
The earliest written descriptions of Cypriot halloumi appeared in the 16th century, compliments of Italian voyagers. Yet, the debate persists: was this cheesy wonder truly born in Cyprus, or did it evolve across the Eastern Mediterranean? The mystery remains unsolved.
Halloumi’s Modern Makeover
In its heyday, traditional halloumi stuck to the rich blend of sheep and goat’s milk. Then came the 20th century and the British, introducing cows to the original Cypriot mix. With growing demand, halloumi manufacturers increasingly embraced the affordability of cow’s milk. The result was a cheese that refused to melt, even when fried to a golden brown.
This squeaky delight is renowned for its unique texture, making you forget the boring cheese stereotypes. Halloumi is an amazing meat substitute, rocking a high melting point that turns it into a fry-and-grill sensation. And another cool bonus: a sealed chunk of halloumi can actually last up to a year in your fridge, functioning as a versatile kitchen sidekick for salads, sandwiches, and so much more.
So, what are you waiting for? Google some halloumi-based recipes and start cashing this delightfully chewy check.
