Halloumi PDO:
Halloumi is undoubtedly classified among the most original dairy products of the European Union. Being fresh or mature, Halloumi constitutes the standard example of the unique and close relation between microclimate, tradition and ecosystem. It is a traditional Cypriot cheese that has been made on the island of Cyprus for centuries. It has been a significant part of Cyprus’ authentic cuisine and its traditional rural life.
It is a high nutritional cheese with 3% salt, 25% fat and 46% moisture.
Traditionally, it was produced by women living in the villages of Cyprus. Every few days, after collecting the necessary milk, it was boiled in a special cauldron, and then the process of its creation began. Each time pieces of cheese appeared in the boiling milk, they have been removed and led to pressure and sealing. When halloumi pieces were still wet and semi-dry, salt and dried mint were added, and then the product was driven to dry and matured in special storage rooms at the appropriate temperature and humidity levels.
The product is currently produced both at home and in industrial units that are operating and constantly growing in the country. Halloumi has a consistency and when sliced it looks like a layer of thin sheets. It gradually becomes cellular including that way the fat when it matures preserving white colour.
It has a wide use in culinary with many varied ways that it can surprise and satisfy even the most demanding consumers. Although many prefer its consumption directly, yet many prefer it cooked. Halloumi is claimed to be the only cheese in the world that can be used in the kitchen in so many ways. Due to its variety, it can be consumed in pies and pizzas, with chicken or fish, served as a garnish of almost all dishes etc. It can be easily sliced without melting and crushing and can also accompany pasta. It is excellent on the grill and fried.
It is also durable and can be preserved over time - it can be preserved for up to two months at a temperature of 4 degrees Celsius and frozen and maintained for up to one year in degrees below zero (- 14)
How to consume
