Distinctive Features
Australian Haloumi typically presents as a semi-hard cheese with a bright white colour. It has a smooth, slightly dimpled surface and a firm, springy texture that squeaks when bitten. The cheese contains small, irregular eyes and possesses a high moisture content. Its flavour profile is distinctly salty and milky, with a pleasant tanginess derived from its brine preservation.
The cheese is often sold in rectangular blocks submerged in brine to maintain freshness. It has a dry rind or no rind at all, depending on the producer. Its unique composition allows it to withstand high cooking temperatures without melting into a liquid. This characteristic makes it exceptionally suitable for frying, grilling, or barbecuing, where it develops a delicious golden-brown crust.
Cheese Varieties
While traditional Haloumi is often made from sheep’s or goat’s milk, Australian versions frequently use cow’s milk. This adaptation results in a slightly milder and less salty product. Some Australian producers create blends using cow’s and sheep’s milk to achieve a balance of flavour and texture. These variations cater to local tastes while maintaining the cheese’s hallmark grilling properties.
Another variety includes the addition of herbs such as mint, which is sometimes infused directly into the cheese. Lightly smoked Australian Haloumi is also available, offering a deeper, wood-fired flavour. These innovations provide consumers with diverse options for culinary applications. Each variety maintains the high-heat resistance that defines Haloumi cheese.
History and Traditions
Haloumi’s origins lie in the Eastern Mediterranean, but it found a fervent audience in Australia. Australian dairy farmers began producing it in the late 20th century to meet growing demand. The cheese quickly became integrated into the Australian barbecue culture. It is now a common feature at outdoor gatherings and in modern Australian cafes.
Australia’s multicultural fabric helped adopt and adapt this cheese into local cuisine. It is not protected by a PDO or PGI status in Australia, allowing for creative interpretations. The region is famous for its high-quality dairy production, supporting the cheese’s authenticity. Haloumi is celebrated in Australian food festivals and is a key component in vegetarian and meat-based dishes alike.
Production Process
Australian Haloumi production starts with pasteurised cow’s, sheep’s, or blended milk. The milk is heated and combined with rennet and culture to form curds. These curds are cut, stirred, and then cooked at a specific temperature to achieve the desired texture. The whey is drained, and the curds are pressed into moulds to form the characteristic block shape.
The pressed cheese is then boiled in the leftover whey or fresh brine. This cooking step is crucial for developing Haloumi’s high melting point. After boiling, the cheese is drained and placed in a salt brine bath for storage and preservation. This brining process can last from a few days to several weeks, enhancing its salty flavour and extending its shelf life.
Wine or Beverage Pairings
Australian Haloumi pairs wonderfully with crisp, acidic white wines that cut through its saltiness. A regional Australian Riesling or Verdelho complements its tangy notes. For a red option, a light Pinot Noir with low tannins works well. These wines balance the cheese’s richness without overpowering its distinct flavour.
Beer is another excellent match, particularly a pale ale or lager from Australian breweries. The carbonation and bitterness refresh the palate after each salty bite. Non-alcoholic options include chilled lemon-infused water or a dry cider. These beverages provide a crisp contrast to the cheese’s dense texture and salty profile.
Suitable Fruit and Vegetables
Watermelon is a classic pairing with Haloumi, offering a juicy, sweet contrast. Grilled peaches or nectarines also work beautifully, especially when served warm. Tomatoes, both fresh and sun-dried, enhance the cheese’s Mediterranean character. Olives and cucumbers add a refreshing, crisp element to any Haloumi-based dish.
Roasted capsicum and eggplant absorb the cheese’s saltiness and add smoky depth. Leafy greens like rocket or spinach provide a peppery balance. Zucchini and corn are excellent when grilled alongside the cheese. These vegetables complement Haloumi’s texture and flavour in salads, skewers, or warm plates.
Suitable Meat and Fish Dishes
Grilled lamb chops or skewers pair excellently with Haloumi’s salty firmness. The cheese can be served alongside or incorporated into the dish. Chicken souvlaki or kebabs often feature Haloumi as a tasty addition. Its ability to hold shape makes it ideal for mixed grills.
For seafood, try serving Haloumi with grilled prawns or white fish. The cheese adds a salty, protein-rich component to light fish dishes. It can also be cubed and added to seafood skewers for texture contrast. Avoid pairing with strongly flavoured fish to let the cheese shine.
Presentation
Remove Australian Haloumi from the refrigerator at least 30 minutes before serving. This allows it to reach room temperature, enhancing its flavour and texture. Serve it on a wooden board or a plain white plate to highlight its bright white colour. Arrange slices or cubes neatly, perhaps with a drizzle of olive oil and a sprinkle of herbs.
If serving grilled Haloumi, present it immediately while still warm and slightly crispy. Use a sharp knife for cutting and a cheese plane for thin slices. Provide small forks or skewers for easy eating. Garnish with lemon wedges and fresh mint to complement its Mediterranean roots.
Recipe Ideas
Grilled Haloumi and Watermelon Salad
This salad combines the salty crispness of Haloumi with the sweet juiciness of watermelon. It is a refreshing dish perfect for summer barbecues or light lunches. The contrast in textures and flavours makes it a crowd-pleaser. Serve it as a starter or a main course with crusty bread.
The recipe requires minimal cooking and preparation time. It highlights the quality of the ingredients without overwhelming them. Australian Haloumi works particularly well due to its firmness. This dish is both visually appealing and nutritionally balanced.
- 250g Australian Haloumi, sliced into 1cm thick pieces
- 500g watermelon, cubed
- 100g rocket leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- Fresh mint leaves for garnish
- Salt and pepper to taste
- Heat a grill pan over medium-high heat.
- Grill Haloumi slices for 2 minutes on each side until golden.
- Arrange rocket and watermelon on a serving platter.
- Place grilled Haloumi on top of the salad.
- Drizzle with olive oil and balsamic glaze.
- Garnish with mint leaves, season with salt and pepper, and serve immediately.
Haloumi and Vegetable Skewers
These skewers are perfect for outdoor cooking and entertaining. They showcase Haloumi’s ability to be grilled without melting. The combination of cheese and vegetables makes them a versatile option. They can be served as an appetiser or a main dish.
The recipe allows for customization based on seasonal produce. It is an excellent way to incorporate more vegetables into a meal. Australian Haloumi adds a satisfying protein element. The skewers are both fun to eat and easy to prepare in advance.
- 300g Australian Haloumi, cut into 2cm cubes
- 1 red capsicum, cut into chunks
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 200g cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- Wooden or metal skewers
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Preheat the grill to medium-high heat.
- Thread Haloumi and vegetables alternately onto the skewers.
- Brush with olive oil and sprinkle with oregano.
- Grill for 10-12 minutes, turning occasionally, until vegetables are tender and Haloumi is golden.
- Serve immediately with a side of tzatziki or lemon wedges.
Similar Cheeses and Alternatives
Queso Panela is a Mexican cheese that shares Haloumi’s frying capabilities but has a milder flavour. It is made from cow’s milk and does not require brining. Paneer, an Indian cheese, is another non-melting option but is unsalted and much softer. Both can be used in similar cooking methods though they offer different taste experiences.
Saganaki is a Greek cheese often fried and served as an appetiser. It is typically made from Kefalotyri or Kasseri cheese and has a salty, sharp taste. Bulgarian Kashkaval shares some textural similarities but melts more readily. For a Australian alternative, try grilling a firm feta, though it will be crumblier and saltier than Haloumi.