Halloumi has been on my radar for a while now. In truth, it’s not a cheese I was real familiar with because its biggest sales pitch is that it doesn’t melt much. That seemed an oxymoron. Why bother? I’m usually looking for those that are either very hard, fresh, or get all gooey.
But from a cheesemaking point of view, it becomes far more interesting. Halloumi is a fairly basic cheese to make: set the curds, form into a manageable flat shape, and briefly press to tighten the structure. Then, it goes through a heat process that raises the melting point. It’s salted and often held in a brine solution.
You are rewarded with a chewy cheese with a fresh mild flavor, a charming squeakiness, and a salty component. Now that is quite a package and enough to challenge feta! Halloumi retains its best qualities when eaten hot or warm. With a little imagination it can easily become the major protein point in a meal.
More good news. Halloumi heats fast while turning golden brown in short order. My latest experiment included cubes as part of a skewered mixture of fast cooking vegetables.
For even cooking it’s best to select smaller sized mushrooms and cherry tomatoes, and cut sweet onion, pepper, and summer squash into shapes similar in size to the halloumi. Marinate all in an herbal vinaigrette for 20-30 minutes.
Once skewered and set in a lightly oiled skillet over medium heat watch carefully and turn, as they brown in 2-3 minutes per side. I served mine on a bed of warm ley puy lentils along with a few greens, olives, etc.—with warm naan bread and more olive oil for drizzling. Splendid.
More info on le puy lentils and a light vinaigrette can be found at Soup and Salad. For those interested, my simplified Halloumi recipe follows, inspired by Gavin Webber’s helpful Halloumi video on YouTube.
Resized and inspired by Gavin Webber video
10 cups whole milk, homogenized, not ultra-pasteurized
¼ tsp liquid rennet, dilute in ¼ cup water
¼ cup coarse sea salt, approx.
- Heat milk to 86-90° F. Add rennet, stir gently up and down for 1 minute. Cover and rest 30-45 mins to set. Check for a clean break.
- To cut curds, cut into ½” cubes with long knife. Rest 5-10 mins to heal the curds.
- Slowly heat whey to 104°F, allow about 30 mins. Gently stir curds to keep from matting. Maintain heat for 20 mins; stir occasionally as curds will shrink. Remove pot from heat, cover and rest 10 mins to allow curds to sink.
- Drain whey into cheesecloth lined colander, with pot or bowl under to save whey. Wrap with cheesecloth and shape into a ball. Squeeze liquid from curd; turn out with cloth onto large board.
- To shape, press and weight, flatten the curd into approx. 1” thick oval, wrap with cloth to firmly hold shape and cover with 2nd board. Weight on top with filled 1 gallon jug for 10 minutes. Turn the flatten curd over, cover with board and press for 20 mins more.
- Meanwhile, prepare a draining rack and drainable mat as a holding area.
- Cut flattened curd mass into 4 or more wedges.
- Heat whey in pot to 180-200° F, skim any detritus (save 2-4 cups for brine). Remove from heat, place curd wedges in near boiling whey and cover until they begin to float, 20-45 mins. If some do not float reheat the whey. Place the cooked wedges on mat to drain a few minutes.
- Sprinkle each halloumi wedge all over with ½ tsp fine sea salt. Place on mat to drain 2-4 hours.
- For brine, dissolve 2 Tbsp coarse sea salt in 4 cups whey (can be cut with half distilled water).
- Store halloumi in closed container, zip lock bag, or covered in brine for up to 60 days. Flavors improve with age.
- To fry halloumi, heat skillet over medium heat with a light layer of olive oil. Cook halloumi pieces until golden brown, 2-3 minutes per side.