Other names: Haloumi
Translations: Halloumi Siers, Halloumi sūris, Brânză Halloumi, Halloumi sira, Ser halloumi, Halloumi-kaas, Halloumi पनीर, Halloumi, Халуми сыра, Χαλούμι, جبن الحلوم, Halloumi 치즈, Sýr Halloumi, Halloumi Keju, Halloumi奶酪, Formatge halloumi, Sir Halloumi, Syr Halloumi, Halloumi Formaggio, Halloumi גבינה, Halloumiost, Халлоуми сир, ハルーミーサラダチーズ, Halloumi-Käse, Halloumi ost, Queso Halloumi, Халумі сиру, Halloumijuustoa, Халуми сирене
The cheese is white and slightly rubbery. It has a very similar consistency to mozzerella.
Mouthfeel: Chewy, Rubbery
Food complements: Watermelon, Grilled meats
Wine complements: Red wine
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: The cheese should be firm. It should be moist and appear plump.
Buying: The cheese is now readily available in superstores worldwide.
Procuring: It is usually made from goats milk although cows milk is often used in the commercial product.
Preparation and Use
Commonly either grilled or fried and used as a compliment to meats.
Cleaning: Cleaning the cheese is not necessary.
Conserving and Storing
Should be stored in a cool dry place, a refrigerator is best.