Halloumi, or haloumi, is widely known as a traditional cheese from Cyprus, although it is produced in other regions (basically in the Middle East). It is a semi-hard cheese that can be grilled or pan-fried. It has a white colour, and its important feature is that it does not melt at a high temperature during baking.
For the production of halloumi the following raw materials are used: fresh sheep or goat milk (or a mixture of the two) with or without cow’s milk; rennet (excluding rennet from pig stomach); fresh or dried Cypriot mint leaves; and salt. However, it is not permissible to use a larger amount of cow’s milk in the preparation of halloumi. Regarding the etymology of the word, there are three versions: a) that it is derived from the ancient Greek word ‘almi’, b) that it comes from the ancient Egyptian through the Coptic ‘ialom’, and c) that it comes from the Arabic ‘khallum’.
THE STORY OF HALLOUMI
The recipe is found in a 14th-century Egyptian cookbook, where “ḥalūm” means “cheese”, according to the provided historical account originally. Halloumi was already known in Cyprus before the conquest of the island by the Turks in 1571, according to records. Doge Leonardo Dona, who lived in Cyprus, mentions cheese in a file published in the Official Gazette of the Republic of Cyprus. His handwritten document dates from 1556, providing evidence that cheese was known in Cyprus before the Turkish conquest of Cyprus.
However, whether the basic recipe was born in Cyprus and then travelled to Lebanon and the Middle East has no definitive answer. In 2015, the European Commission announced registration of “Halloumi” / “Hellim” in Greek and Turkish as PDO names for cheese. The PDO registration covers cheese produced throughout the island of Cyprus, following a request submitted by the island’s cheesemakers and breeders.
HOW TO EAT HALLOUMI
Halloumi is prepared and available in two types: “fresh” and “ripe”. Fresh halloumi is baked and given its characteristic shape. At the same time, ripe halloumi is baked, given its characteristic shape and allowed to mature in salt brine. Halloumi is very pleasant to eat plain. Nevertheless, due to its ability not to melt at high temperatures, it is excellent when grilled or fried. It also can be eaten as an accompaniment to vegetables and meats, and it is perfect with salads. There are two unique ways to taste it. The first is in the Cypriot version of the cheese pie, the halloumi pie. The other is in a Cypriot pie among other ingredients, usually meat. It is like a Cypriot version of the Greek wrapped souvlaki. Finally in Cyprus, they usually combine it with fresh watermelon and sweet wine.
SOFIA AND ANDREAS TRADITIONAL HOUSE
While visiting Cyprus you can try and buy halloumi almost everywhere. You can order it in taverns and restaurants, cooked in various ways, or buy it from local cheese dairies. However, a unique way to learn about halloumi and taste it in its purer version is to visit Sofia and Andreas Traditional House in the village of Letymvou. This place is more than a traditional Cypriot tavern because it offers a total gastronomic experience. Sofia makes halloumi cheese and other dairy products. She also bakes bread in the wood oven, and you can see the whole process evolve in front of your eyes. The menu of the tavern is based on raw materials from the village and the surrounding area. They also have a small museum with traditional objects and costumes.
AN INTERNATIONAL FAVOURITE
Halloumi today has exceeded the borders of Cyprus and has conquered almost the whole world. It is a favourite cheese of many chefs in various parts of the world. Also, you can find it on the menu of many different types of restaurants. If you visit Cyprus, it is almost mandatory to try it. However, if you want to find the most authentic halloumi, do not search the internet but ask the locals, who are willing to share their secrets.
GASTRONOMY CYPRUS TOURS
If you are visiting Cyprus, the best way to explore its gastronomic treasures is with our partner, Gastronomy Cyprus Tours & Events. Based in Limassol, Cyprus, they are the first awarded licensed travel agency introducing specialised gastronomic tours and themed tours of special interest. Cyprus cuisine reflects different civilisations. It creates a multicultural gastronomic identity, combining flavours from the East and Europe, based on the Mediterranean diet.
The Mediterranean diet continues gaining greater prestige and appreciation worldwide, highlighting Cyprus’s distinctive culinary traditions and gastronomic heritage for visitors. With absolute respect for alternative tourism, a subcategory of cultural tourism, they encourage interaction with the local environment, people, and communities.
*[Photo at the top by Hmioannou, CC BY 3.0 via Wikimedia Commons]
