Halloumi cheese is a type of cheese that is a characteristic of Cyprus and has a dark white color and a common texture. It is consumed by frying in oil-free frying pan or on a grill. Cheese, especially in the southern part of Turkey and Cyprus are to be produced in the Middle East. The lightweight, medium-hardness hellim cheese is brined with plenty of salty water after it is made. For this reason, it is a salty cheese. for many years the production of halloumi cheese made in Cyprus in recent years began to be widely consumed in Turkey.
How to make Halloumi Cheese?
Halloumi cheese is traditionally made with sheep, goat or raw cow's milk. Halloumi cheese made using sheep's milk, besides protecting its freshness for a long time, the shelf life of cheese prepared with cow's milk can be short. Raw milk which has not been subjected to pasteurization process is heated until it reaches a certain temperature and then fermented by cooling. When it starts to clot, the pieces are separated and the mold is separated and pressed. After this process the surfaces of the cheese are salted and brined. Industrially produced halloumi cheeses are made from whole fat pasteurized cow milk. The cheesecake molds are placed in vacuum packages for 7-10 days.
How to eat Halloumi cheese?
Cypriot cuisine has a wide range of uses from breakfast to main meals. The pieces can be roasted in a grill or frying pan.
The halloumi cheese, which is placed in the lavaΕ plantation cut as a Cyprus-specific meal, can be served as a pie after being baked in the oven.
How do you fry Halloumi cheese?
Since halloumi cheese is a salty cheese type, it should be kept in salted water to allow excess salt to go out. Care should be taken to cut the frying pieces in the frying pan in the ideal thickness for drying.
After thin scratches are laid on the cheese for baking, it should be fried in plain skewer in simple manner. If it is desired, it can be served with hot seasonal greens, with eggs, flour, breadcrumbs and the desired spices.
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