The versatile cheese
Every country has its own traditional culinary speciality. Just as the French are known for the baguette, the Italians for spaghetti and the Dutch for gouda, Cyprus is renowned for its Halloumi cheese. Nothing could be more characteristic for the sunny island in the eastern Mediterranean than the semi-hard Halloumi. For centuries now, Halloumi is being prepared according to a traditional recipe, passed on from generation to generation. Halloumi is a registered trademark certified by the European Union and no other country can produce this cheese.
Halloumi consists of a mixture of goat or sheep milk and cow milk. Its special characteristics include the fresh mint leaves added, as well as its unique folded shape. Halloumi contains a minimum of 43% fat, 22% protein, a maximum of 45% moisture and approximately 2% salt.
Its manifold serving possibilities render Halloumi unique: Fresh, fried, baked or grilled, it is a sheer delight for all the family throughout the year. Halloumi does not melt in frying or grilling and is therefore the attraction of every barbeque. Here we recommend six delicious recipes for preparing Halloumi.
Six delicious Halloumi recipes can be downloaded in PDF form:
1. Grilled Halloumi and aubergine "Sandwich" with spinach
2. Halloumi and herb triangles
3. Halloumi and tomato salad
4. Halloumi kebabs
5. Halloumi with red peppers, capers and olive dressing
6. Halloumi with watermelon and roasted pine nuts
