Hallumi

Halloumi is a traditional Cypriot cheese made from sheep’s and goat’s milk (sometimes with the addition of cow’s milk). The main feature of halloumi is its high melting point, which allows it to be fried in a pan or grilled without losing its shape.

The cheese has a dense texture and creamy flavor. When fried, it forms a golden crust while remaining soft inside. Halloumi is often served as a standalone dish, added to salads, or eaten with vegetables and greens. The cheese is rich in protein and calcium.

Price: $45 for 1 lb 

Weight: ~ 1 lb

Nutritional Value (per 100g):  Energy value: ~286 kcal, Protein: ~ 20 g, Fat: ~22,2 g, Carbohydrates: ~1.7 g

Ingredients: dairy milk A2, salt, abomasum

How to cook Hallumi
This type of cheese is usually eaten fried, that is the exact purpose why people buy it.

You can fry Hallumi in a pan and serve it with salads, tomatoes and various sauces (we’ll talk about the most delicious recipes further on);
Halumi is usually not eaten with bread, this is unnecessary;
You can cook hallumi on the grill, and even on skewers.

To fry Halloumi in a pan:

Cut cheese into 7-10 mm slices;
Put it on a hot frying pan ( with a coating, you can do it without oil);
Fry halloumi turning, until it is golden brown.

To make barbecue or grilled Halloumi:

cut it into roughly 1cm pieces;
brush it with olive oil;
put it on a grill, grate or put on wooden skewers (so that they do not burn, you can soak them in water for 1-2 hours in advance);
fry for 30-40 seconds on each side (until ruddy, take into account what your heat is)