Halloumi - gastronomical map of Cyprus
Χαλλούμι, κομμένο σε φέττες. Πηγή: ©Στάλω Λαζάρου.
Halloumi production has been known in Cyprus since ancient times. A plethora of Cyprus-related written sources refer to halloumi, most evidently the manuscript of Duke Leonardo Dona, dated to 1556, that makes reference to “calumi”. Halloumi is registered as a PDO since 13/04/2021.
Name - Origin
Halloumi (fresh or mature) is a cheese made from sheep or goat milk or a mixture of the two with or without cow milk.
Today, several families in Cyprus have the surname "Halloumas", "Halloumakis", "Halloumis".
Milk is heated at a curdling temperature or pasteurised beforehand to a temperature above 65°C and cooled. After the milk has coagulated, the curd ('drosinon') is cut and reheated at 40 °C while stirring and halloumi is formed. Halloumi is then cut into pieces and placed in talaria (a type of small woven baskets) or in cheesecloths and pressed to drain. The liquid is called noros (whey). After removing the 'anari' part , the curd pieces are placed in noros and heated at a temperature above 90 °C for at least 30 minutes. Then, halloumi will float to the surface of noros. Each piece of halloumi is removed from noros and seasoned with salt and spearmint. Halloumi is now ready for consumption. and it is ready for consumption or it can be placed in the leftover noro to be stored and preserved. If halloumi pieces are left in noros for 1-3 days, they can then be packaged (vacuum sealed). For the production of ripe halloumi, the pieces are left in noros for at least 40 days at 15-20 °C.
Functional and symbolic role
Halloumi does not melt when heated at high temperatures, so it is consumed both as is and when fried, grilled or combined in a dish. While halloumi is consumed in a traditional Cypriot breakfast with fresh bread, tomatoes and cucumbers, it also combines well with watermelon, during the Summer months, served as a snack of light meal. Halloumi is also grated over pasta and ravioles, combined in bescamel sauce in pastitsio or moussaka or cut in pieces in trahanas soup. It is the main ingredient in various baked goods, e.g. halloumopitta (halloumi pies), bourekia and others.
On various festive occasions, treats such as bourekia, halloumopittes have a halloumi filling and soulva meals are accompanied with halloumi on the charcoal. Note: Stalo Lazarou.
Additional information and bibliography
Halloumi production has been known in Cyprus since ancient times. A plethora of Cyprus-related written sources refer to halloumi, most evidently the manuscript of Duke Leonardo Dona, dated to 1556, that makes reference to “calumi”. Later references to halloumi include those of Archimandrite Kyprianos in 1788 AD. The importance of Halloumi in the life of the inhabitants of Cyprus is evident both through art and through the prominent position it held in agricultural exhibitions (Lysi, 1915/1938). Halloumi is registered as a PDO since 13/04/2021.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2022).Gastronomical Map of Cyprus, Nicosia, Press and Information Office, 40/2022-5.000.
Stalo Lazarou
Traditional Recipes
Aubergine rolls with halloumi
Aubergine rolls with a Cypriot twist - halloumi filling - baked in tomato sauce and served with traditional Cypriot pitta bread.
Traditional Recipes
Beef fillet stuffed with halloumi and wild asparagus
A contemporary dish with complex combinations and familiar flavours of the Cypriot cuisine.
Foods
Dairy products
The types of dairy products produced and consumed in the 18th century. Report of Archim. Kyprianos (1788)
Traditional Recipes
Halloumi
Halloumi (fresh and mature) has always been a traditional product of Cyprus with significant value in the lives of Cypriots, hence, the knowledge and expertise of its producers has been transferred…
Foods
Halloumi
Halloumi is a white Cypriot cheese made from sheep or goat milk or a mixture of the two with or without cow milk, consumed fresh or semi-mature. Halloumi is registered as a PDO since 13/04/2021
Traditional Recipes
Halloumi cake
Halloumi cake is a modern version of halloumoti and similar to the well-known tyropitta cake, using local Cypriot flavours instead.
Traditional Recipes
Halloumopitta or halloumoti
Traditional halloumopitta (mini halloumi pies) are made by adding pieces of halloumi and spearmint to plain bread dough and are usually shaped like little round bread loaves.
Traditional Recipes
Lountza
Cyprus lountza, a type of cured ham, is widely enjoyed as part of the traditional mezé and in sandwiches. Made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily…
Traditional Recipes
Pourekia with halloumi
Pourekia with halloumi are among the most common fried pourekia, along with pourekia with anari or cream or minced meat.
Traditional Recipes
Stuffed pork fillet
Traditional Cypriot ingredients, such as lountza, halloumi, dried figs and sausage, accompany the pork fillet in a modern dish. Stuffed pork tenderloin is a similar dish (see recipe).
Traditional Recipes
Tomatoes with halloumi
A dish with a characteristic Cypriot flavour. Halloumi is cooked and placed over slices of tomato. The recipe comes from Ipsonas, Limassol district.
Traditional Recipes
Traditional pizza - folded
A Cypriot version of pizza. Everyone’s favourite is topped with local traditional ingredients.
Foods
Tyrin akathkiotiko - cheese from Akanthou
Shepherds used to place branches of louvithkia (xistarka) in the milk strainer as its leaves had a sticky juice with a very delicate smell.