Halloumi is a versatile semi-hard cheese renowned for its unique ability to be grilled or fried without melting. Originating from Cyprus, it is also widely produced and enjoyed in Jordan, where it features in many traditional dishes. Its salty flavor, rubbery texture, and high heat resistance make it a favorite among chefs and home cooks alike.
In this article
Halloumi Distinctive Features
Halloumi typically comes in rectangular blocks weighing between 200 and 250 grams. Its color is a bright, creamy white, sometimes with a slight yellowish hue from the milk fat. The texture is firm and rubbery when uncooked, offering a satisfying squeak when bitten into.
This cheese has a semi-hard consistency with a moisture content around 45 percent. It lacks a traditional rind and is often stored in brine, which imparts a distinct salty taste. Halloumi’s high melting point stems from its protein structure, allowing it to develop a golden crust when cooked while remaining intact inside.
Halloumi Cheese Varieties
Traditional Halloumi often includes fresh mint leaves mixed into the cheese for added flavor. Low-fat versions are available, using reduced milk fat to cater to health-conscious consumers. In Jordan, local adaptations might incorporate regional herbs like za’atar or sumac for a unique twist.
Some producers offer smoked Halloumi, which gains a deeper, wood-fired aroma. Spiced varieties can include chili flakes or black pepper for an extra kick. These innovations maintain the core characteristics of heat resistance and briny taste that define Halloumi.
Halloumi History and Traditions
Halloumi has been produced in Cyprus for centuries, with historical records dating to the Medieval period. It served as a practical way to preserve milk in the warm Mediterranean climate. The cheese is deeply embedded in Cypriot culture, often featured in festive meals and family gatherings.
In Jordan, Halloumi is part of the broader Levantine culinary heritage, commonly enjoyed in mezze platters. The region is also famous for olives, figs, and wines that complement the cheese. Traditional serving methods include grilling over charcoal and pairing with flatbreads, reflecting local dining customs.
Halloumi Production Process and Producers
Halloumi is traditionally made from sheep’s milk, though blends with goat’s or cow’s milk are common. The milk is heated to about 32°C and curdled using animal or microbial rennet. Curds are then cut, drained, and pressed into molds to form the characteristic blocks.
After pressing, the cheese is boiled in whey or brine, which helps develop its texture and extends shelf life. In Jordan, Halloumi is produced by local dairies such as Jordan Valley Dairy and Amman Cheese Company, among others. These producers often use traditional methods to ensure authenticity, supplying both domestic and export markets.
Quality Labels and Certifications
As to our current knowledge, Halloumi from Cyprus holds a Protected Designation of Origin (PDO) status in the European Union. This certification guarantees that the cheese is made in Cyprus using specific methods and local ingredients. It ensures consumers receive an authentic product that meets strict quality standards.
In Jordan, Halloumi may not have geographical indications, but some producers pursue organic or halal certifications. These labels indicate adherence to production standards, such as avoiding synthetic additives or following Islamic dietary laws. They provide assurance about the cheese’s quality and ethical production practices.
Wine or Beverage Pairings
Halloumi pairs beautifully with crisp white wines like Sauvignon Blanc or Cypriot Xynisteri. These wines cut through the cheese’s saltiness and enhance its creamy notes. Local Jordanian wines, such as those from the Jordan River Valley, offer a refreshing regional match.
Beer, particularly lagers or pale ales, complements Halloumi’s rich flavor and texture. Non-alcoholic options include mint tea or ayran, a yogurt-based drink common in the Middle East. These beverages balance the cheese’s intensity and refresh the palate.
Suitable Fruit and Vegetables
Halloumi goes excellently with sweet fruits like watermelon and figs, which contrast its salty profile. Fresh vegetables such as tomatoes, cucumbers, and bell peppers are classic accompaniments. Grilled Halloumi with roasted vegetables creates a satisfying and colorful dish.
Olive oil-dressed salads with herbs like mint and parsley highlight the cheese’s freshness. Fruits like grapes and pears can be served on a cheese board for a balanced presentation. These pairings add variety and enhance the overall dining experience.
Suitable Meat and Fish dishes
Halloumi is often grilled and served with lamb kebabs or chicken shish taouk. Its firm texture allows it to be skewered alongside meat and vegetables. In Jordan, it might accompany dishes like grilled kofta, adding a salty, cheesy element.
For fish, Halloumi can be pan-fried and paired with grilled sea bass or salmon. The cheese provides a crispy, salty contrast to delicate seafood flavors. It also works well in seafood salads or as a topping for fish tacos.
Halloumi Presentation
Serve Halloumi at room temperature to maximize its flavor and texture. Remove it from the refrigerator about 30 minutes before serving. Arrange it on a wooden or slate board with accompaniments like olives, bread, and fresh herbs.
Use a sharp knife to cut Halloumi into slices or cubes for easy eating. Provide small forks or skewers for handling, especially if served grilled. Present the cheese to showcase its golden grill marks and appealing appearance.
Halloumi Questions and Answers
How should I store Halloumi cheese?
Halloumi cheese should be stored in its brine in the refrigerator to maintain freshness. Keep it in an airtight container to prevent it from drying out. Halloumi cheese can last up to several weeks when stored properly.
Can Halloumi cheese be frozen?
Halloumi cheese can be frozen, but it may alter the texture slightly. Thaw it in the refrigerator before use to minimize changes. Freezing Halloumi cheese is a good option for long-term storage.
What is the best way to cook Halloumi cheese?
The best way to cook Halloumi cheese is by grilling or pan-frying until golden brown. Avoid overcooking to prevent it from becoming tough. Halloumi cheese develops a delicious crust while staying soft inside.
Where can I buy Halloumi cheese in Jordan?
Halloumi cheese is available in supermarkets, local markets, and specialty stores across Jordan. Look for brands that specify traditional production methods. Halloumi cheese is widely accessible in urban and rural areas.
How long does Halloumi cheese last after opening?
Halloumi cheese typically lasts about one to two weeks after opening if kept in brine. Always check for any off smells or mold before consuming. Proper storage extends the shelf life of Halloumi cheese.
Is Halloumi cheese vegetarian?
Halloumi cheese can be vegetarian if made with microbial rennet instead of animal rennet. Check the label for specific ingredients to be sure. Many producers offer vegetarian versions of Halloumi cheese.
What milk is used in Halloumi cheese?
Halloumi cheese is traditionally made from sheep’s milk, often blended with goat’s or cow’s milk. The milk type affects the flavor and texture of Halloumi cheese. In Jordan, cow’s milk versions are common.
Can I eat Halloumi cheese raw?
You can eat Halloumi cheese raw, but it is often preferred cooked for better texture. Raw Halloumi cheese has a salty, rubbery consistency. Cooking enhances the flavor and makes it more enjoyable.
What are common dishes with Halloumi cheese?
Common dishes with Halloumi cheese include salads, sandwiches, and grilled skewers. It is also used in traditional Jordanian mezze platters. Halloumi cheese adds a unique element to various recipes.
What is Halloumi cheese?
Halloumi cheese is a semi-hard, brined cheese known for its high melting point. It originates from Cyprus but is popular in Jordan and other regions. Halloumi cheese is often grilled or fried for a crispy exterior.
Recipe Ideas
Grilled Halloumi with Watermelon Salad
This refreshing salad combines the saltiness of Halloumi with the sweetness of watermelon. It is perfect for summer gatherings or as a light meal. The contrast in textures and flavors makes it a crowd-pleaser.
Halloumi holds its shape when grilled, adding a crispy element to the dish. Fresh herbs and a tangy dressing enhance the overall taste. This recipe showcases the versatility of Halloumi in simple, vibrant preparations.
- 200 grams Halloumi cheese, sliced
- 500 grams watermelon, cubed
- 1 cucumber, diced
- Handful of fresh mint leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Heat a grill pan over medium heat.
- Grill Halloumi slices for 2-3 minutes per side until golden.
- In a large bowl, combine watermelon, cucumber, and mint.
- Whisk olive oil, lemon juice, salt, and pepper for the dressing.
- Toss the salad with the dressing and top with grilled Halloumi.
- Serve immediately.
Halloumi and Vegetable Skewers
These skewers are ideal for barbecues or quick weeknight dinners. Halloumi’s ability to stay firm on the grill makes it perfect for skewering. They are easy to prepare and packed with flavor.
The combination of Halloumi with colorful vegetables creates a visually appealing dish. Marinating the ingredients beforehand adds depth to the taste. This recipe highlights Halloumi’s role in hearty, plant-based meals.
- 250 grams Halloumi cheese, cubed
- 1 bell pepper, cut into chunks
- 1 red onion, quartered
- 200 grams cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Wooden skewers, soaked in water
- Preheat grill to medium-high heat.
- Thread Halloumi, bell pepper, onion, and tomatoes onto skewers.
- Brush with olive oil and sprinkle with oregano.
- Grill for 5-7 minutes, turning occasionally, until vegetables are tender.
- Serve hot with a side of yogurt dip or bread.
Similar Cheeses and Alternatives
Paneer from India shares Halloumi’s non-melting property and is often used in cooked dishes. It has a milder flavor and softer texture, making it a good alternative in curries and grills. Feta cheese from Greece offers a crumbly, salty profile but melts more easily, so it is better suited for salads or baked dishes. In the Levant, cheeses like Akkawi or Nabulsi are similar brined cheeses, though they may have different textures and uses. Halloumi remains distinct for its rubbery bite and excellent grilling performance, but these alternatives can provide variety in recipes where its unique characteristics are desired.