Type of Milk :
Blend of sheep and goat's milk. Halloumi sold in the US is pasteurized.
Origin:
Cyprus
Rind:
Halloumi does not have a rind
Flavor:
Very mild with a slight tanginess. The texture is pliable and springy. Some brands of Halloumi have flecks mint leaves blended in.
Uses and Pairings:
Halloumi is most often served warm, which brings out the flavor and a softer texture. When Halloumi is made, the curds are cooked for more than an hour which give the cheese a rubbery texture that softens but never completely melts.
Fry slices of Halloumi in a pan or on the grill. You can also cube Halloumi and put it on skewers with meat and vegetables. Add a squeeze of lemon to Halloumi for extra flavor.
