Halloumi
Halloumi
| Latin name | Χαλλούμι |
|---|---|
| Family | Dairy & eggs |
| Origin | Cyprus |
| Season (France) | All year |
| Flavour | Salty · Milky · Mild · Umami |
| Typical price (France) | 14–22 €/kg |
What it is
It survives a hot pan because the curd is cooked in whey before it is salted, which sets the proteins so firmly they will not flow again. Cypriot makers fold a mint leaf into the fold before brining — originally to keep it, now simply because that is how it is done.
In the kitchen
Dry-fry it, no oil, in a very hot pan and do not move it until it releases. Eat it hot; cold halloumi turns to rubber.
Goes with
Mint Lemon Watermelon Olive oil Oregano Tomato Honey Cucumber
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