HALLOUMI

Updated 05-May-2020.

Mondo shtuff from around the internet, all about HALLOUMI!

The salty, satisfying squeak of fried halloumi: Halloumi cheese is known for keeping its cool. Throw it on the grill or into the frying pan, and while the outside crisps, the inside barely melts.

Cyprus wins back UK halloumi trademark – Financial Mirror: Cyprus has won back the right to call halloumi cheese its own again after it successfully re-registered the UK trademark it had lost in 2018. Cyprus had lost the trademark for its famous cheese over the 18 months ago after a blunder by Commerce Ministry officials, who failed to reply to a UK court requesting

How halloumi took over the UK: Until recently Halloumi was a niche food in the UK. Now it’s a staple of the British barbecue season. How did it become so popular?

My botty best at summarizing from Wikipedia: halloumi is a semi-hard, unripened, brined cheese made from goat’s and sheep’s milk . it has a high melting point and can easily be fried or grilled . the Egyptian Arabic word is itself a loanword from Coptic halom and alom . it was used for cheese eaten in medieval Egypt . the earliest known surviving descriptions of halloum the recipe for the quintessential halloumi was born in Cyprus and then travelled to Lebanon and the rest of the levant . recipes varied from village to village, with each taking great pride in their special technique and the delay in registering the name halloumi with the eu has been largely due to a conflict between dairy producers and sheep and goat farmers . in the UK, hallumi is a trademark of Cyprus the cheese is often used in cooking and can be fried until brown without melting . it is an excellent cheese for frying or grilling or fried and served with vegetables . the resistance to melting comes from the fresh curd being traditional halloumi is a semicircular shape, about the size of a large wallet, weighing 220–270 g . the fat content is approximately 25% wet weight, 47% dry weight with about 1