Halloumi

Halloumi: The grilling cheese from Cyprus

While most cheeses are praised for their meltability, halloumi has made it big as the cheese that never melts. Toss it on the grill, crisp it up in a sauté pan, or bake it inside a puff pastry – halloumi will always keep its firm consistency. This fresh, white cheese originated on the island of Cyprus but is now beloved by chefs, home cooks, and cheese lovers worldwide. Whether you’re sampling it on a cheese board, serving it as a savory appetizer, or enjoying it in an entrée, halloumi combines distinctive flavor and unmistakable texture in every bite.

Non-melting cheeses from Wisconsin

While our cheesemakers have yet to produce a Wisconsin version of halloumi, they’re experts in another type of grilling cheese: juustoleipa (pronounced hoo-stah-lee-pa) or bread cheese. Like halloumi, this Scandinavian beauty’s low acidity prevents it from melting when heated. Instead, it develops a light caramelly, bread-like crust. You’ll find Wisconsin versions of bread cheese at cheesemakers like Carr Valley Cheese, which produces versions of juustoleipa with garlic, aged cheddar, bacon, and other ingredients. Pasture Pride Cheese combines bread cheese with jalapeno, chipotle, or Italian seasonings. And Cranberry Brun-uusto Cheese from Brunkow Cheese is infused with the sweet taste of cranberries to produce a perfect holiday cheese. It’s all part of Wisconsin cheesemakers’ efforts to invent and enjoy as many kinds of cheese as possible.

All about halloumi

Halloumi is a white to light yellow, semi-hard elastic cheese with no rind and no holes. Halloumi’s unique ability to keep its shape and not melt when cooked makes it easy to grill, fry, and slice. When uncooked, halloumi’s flavor is pleasant and mild with a salty, minty, milky taste. When cooked, the milk sugars in the cheese caramelize on the outside, imparting a flavor of sweet onion while keeping its supple, springy, and squeaky texture.

The origins of halloumi

Halloumi has been made on the island of Cyprus for hundreds of years – the first references to the cheese appear as early as 1554. It was born of a need to preserve milk during the winter months, when the island’s goats and sheep stopped producing it. Today, halloumi is one of the island’s major agricultural products, and it’s enjoyed by Cypriots with nearly every meal.

How it’s made

Traditionally, halloumi was made with the milk of sheep and/or goats. As growing demand for the cheese has led to industrial production, some cheesemakers now include cow’s milk, which is more widely available and less expensive. To make halloumi, cheesemakers add rennet to the milk to coagulate it and form curd, which is cut, reheated and stirred to make it firmer. (Interestingly, unlike other cheeses, halloumi is made without starter cultures that would normally kickstart the fermentation process.) The milk curd is then pressed and kneaded into special molds to reduce the amount of whey and then boiled in hot whey to give the cheese its iconic texture and non-melting properties. The cooked curds are then salted, garnished with fresh or dried mint and stored in a brine of salted whey. Young halloumi is ready to eat within several days, while mature halloumi is kept in the salt brine for at least 40 days, during which it becomes harder, saltier, and more acidic.

What to eat and drink with halloumi

Halloumi is an incredibly versatile cheese in the kitchen.

• Grilling and frying: Halloumi’s ability to brown but not melt makes it easy to warm on a hot grill or skillet to add to salads, wrap it in pita, or serve it alongside roasted vegetables.
• Salads and appetizers: Try halloumi as a topping for a Mediterranean salad with tomatoes, olives, and cucumbers. Or serve it as an appetizer paired with watermelon or drizzled with honey and served with nuts for a delicious sweet-savory snack.
• Baking: As a baked cheese, halloumi makes a delightfully milky, salty addition to casseroles and savory pastries.

Halloumi pairs easily with a variety of wines, beers, and spirits.

• Wine: A crisp, refreshing white like sauvignon blanc will complement halloumi’s salty profile, as will lighter red like a pinot noir. Rosé wines are also an excellent choice, balancing the saltiness with bright fruit flavors.
• Beer: Go for a light lager or wheat beer to counterbalance halloumi’s savory notes with a smooth, malty sweetness. A pilsner can also work well for a lighter pairing.
• Spirits: Ouzo, the Greek anise-flavored spirit, is a natural Mediterranean pairing for halloumi. For a stronger pairing, try an herbal gin cocktail – the botanicals in the gin will bring out the cheese’s vegetal undertones.