Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries. It is also popular throughout the Eastern Mediterranean. The Cypriot Turkish name hellim derives from this source, as does the name of the different modern Egyptian cheese hâlûmi. 14th-century Egyptian haloumi كنز الفوائد في تنويع الموائد : Kanz al-Fawāʾid fī Tanwīʿ al-Mawāʾid.
The earliest known surviving descriptions of Cypriot halloumi were recorded in the mid-16th century by Italian visitors to Cyprus, where it is often said to have originated. Traditionally, halloumi was made from sheep and goat milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheese-makers began using more of the cheaper and more plentiful cow’s milk. Halloumi is often used in cooking, and can be fried until brown without melting due to its higher-than-typical melting point. There are many recipes that use halloumi beyond simple grilling.
Its firm texture when cooked causes it to squeak on the teeth when being chewed. Traditional halloumi is made from unpasteurised sheep and goat milk. Kept in its brine, it is much drier, much stronger and much saltier. European Products: Making and Unmaking Heritage in Cyprus. Proceedings of the 2016 International Conference “Economic Science for Rural Development” No 43. Society of Dairy Technology series, Blackwell. Halloumi: exporting to retain traditional food products”.
Cyprus – Cultural life – Daily life and social customs – halloumi cheese”. Haloumi, or halumi, is a mild salty Cypriot cheese made from goats’, ewes’ or cows’ milk. Doing Business with the Republic of Cyprus. Why does halloumi, but not other cheese, “squeak” against your teeth? How halloumi took over the UK”. Halloumi hell: how will we survive the cheese crisis? Cyprus wins back UK halloumi trademark”.
EU special status for halloumi fails to calm divisions in Cyprus”. Application for the name ‘halloumi’ to go to EU in early 2007″. The American Heritage Dictionary entry: halloumi”. Culinary Cultures of Europe: Identity, Diversity and Dialogue.
Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook: English Translation, with an Introduction and Glossary. Press and Information Office, Ministry of Interior, Nicosia, Cyprus. In Cyprus, New Cheese Edict Gets the Goat of Dairy Farmers”. The salty, satisfying squeak of fried halloumi”. Flavor of the Month: Halloumi can be mild and creamy or strong and salty”. Look up halloumi in Wiktionary, the free dictionary.