A Squeaky little number
There is a slightly ‘springy’ white cheese that is certainly causing a stir deep in the cheese-making world with Cyprus, Greece, Great Britain and The Middle East all arguing it hailed from their ‘flocks’ and they own the name ‘Halloumi’.
There is no doubt, wherever Halloumi’s roots originated from, it is one of the oldest known cheeses and been around for centuries. Records show Halloumi was eaten in Cyprus in the period AD 395 – 1191, but it may well have its origins from the Bedouin tribes of the Middle East earlier, who would have found this amazing little cheese’s storage values ideal for their style of life in the heat of the desert with no refrigeration facilities.
Traditionally Halloumi is made from unpasteurized (raw) sheep or goats milk, but nowadays the more modern cheese-makers are using cow’s milk, no doubt its cheaper! It is white with a distinctive layered texture and a slight ‘squeak’ against your teeth when you eat it, hence its sometimes known as ‘the squeaky cheese’.
It’s similar to the Italian cheese Mozzarella, with a unique salty flavor and famous for its longevity. The West tends to prefer Halloumi that’s been stored in the natural juices from the production process as it has a milder flavor, but traditionally , and in my book, it tastes far better when stored wrapped in mint leaves and brine. The belief is that the mint ‘parcel wrap’ keeps the cheese fresher during storage and the brine keeps it a little drier allowing it to develop with a much stronger, saltier taste. Just the way I like it. Did you know you can freeze Halloumi too for up to a year?
Due to the high melting temperature this versatile cheese is the best for frying, barbecuing and to add to kebabs with meat and fish. Here in the Middle East it is traditionally served as a component of the Arabic breakfast, either fresh or fried. It is presented along with other fantastic dishes like Hummus (mashed chickpeas blended with Tahini), Falafel’s (a deep-fried ball made from ground chickpeas or fava beans) and Khbuz (Arabic bread) and is a staple part of the Arabic diet.
Halloumi slices can be battered or breaded and deep fried, served embedded in salads, or my personal favorite, grilled and accompanied with fresh tomatoes and water melon. Simple is often best and however you choose to cook this wonderful cheese, it is a 'must try’ and quite simply delicious.
