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Halloumi Cheese
Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.
Halloumi cheese is known for its high melting point so it’s often fried or grilled. While often made from goat or sheep milk, cow’s milk also may be used. The texture is similar to mozzarella, while its taste is strong and salty. Once cooked, it becomes less salty and creamier.
Halloumi caramelizes so beautifully and is so perfectly seasoned that can be often use it as a substitute burger for vegetarian meals. It’s also a fantastic addition to a falafel wrap, salad, or kebab.
- Made from cow’s, goat’s and sheep’s milk
- Type: semi-hard, artisan, brined
Halloumi cheese is a unique and delicious cheese that has gained popularity in recent years, becoming a favorite among cheese enthusiasts and food lovers alike. It is a firm, brined, slightly springy white cheese, traditionally made from a mixture of goat’s and sheep’s milk, although these days, cow’s milk is also added to the mixture. No acid or acid-producing bacteria play a role in the production of this cheese
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Halloumi has a distinct and robust flavor that sets it apart from other types of cheese. It is rich, salty, and slightly tangy, with a satisfyingly chewy texture. When grilled or fried, halloumi develops a delicious crispy crust while remaining soft and somewhat creamy on the inside. This unique taste is sure to intrigue your palate and leave you eager to try it. Halloumi cheese is classified as a semi-hard, unripened cheese.
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