A food called "haloumi" - what is it and how would it be served?

Answer 1

Halloumi

The product that satisfies all tastes.
It is unbeatable because it's pure.
It is loved because it honors every table.
Its uniqueness passed it through time...

We make halloumi in straw containers,
ONLY from goat and sheep's milk and
not from cow milk or a mixture.

How to serve Halloumi
Fresh: For breakfast, together with fruits or vegetables.
On the Grill: An excellent delicacy to satisfy difficult tastes. Note that is does not melt on the grill.
Fried: As a compliment to another dish or by itself
(omelette, cheese pie).
Grated: On top of pasta and other dishes.

We use only sheep and goats milk in our halloumi The incredible Cypriot cheese, has been around for hundreds of years but is just now catching on in the United States. Halloumi is made by hand from a mix of sheep's and goat's milk. The milk is produced in the villages surrounding the Avdhimou area between Limassol and Paphos districts. The soft, springy, oval-shaped curd resembles a fresh mozzarella and has a mild yet tangy flavor. The best part is that it's so versatile. It can be grilled, grated, marinated, fried or eaten plain. Try a slice on a grilled portabello mushroom sandwich, cubed on top of a salad, or sliced and grilled and served for breakfast with your eggs. It's not only delicious, but an unopened packaged will keep refrigerated for a year and also can be frozen.

Answer 2

1. Fried Haloumi Cheese with Greek Salad, Herb Vinaigrette Green Gourmet Cheese Herbs Greece European Mediterranean

Cut the tomatoes very coarsely into large dice. Slice the red onion finely and leave to soak in the white wine vinegar. Peel and chop the cucumber the same size as the tomatoes. Mix all these together in a bowl with the onions and some flat parsley. Dress with some olive oil and salt and pepper.
In a hot non-stick pan, fry the Haloumi cheese with no oil. It will brown very quickly. Remove and season with salt and pepper and sprinkle with lemon juice. Place on top of the salad and drizzle herb oil around the plate. Now add some lemon juice to the herb oil that you have put around the salad. If you add the lemon juice before this it will turn the herbs brown.


2. Grilled Haloumi Cheese and Treviso Soaked Leaves with Herb Oil Roast Cherry Tomatoes Cheese Herbs

Preheat the oven to 200C/400F/Gas Mark 6.
Put the tomatoes in a roasting; tray sprinkle with salt a few good twists of black pepper and a generous slug of oil and roast for about 5 minutes (or 8 minutes if not peeling).
Leave to cool then slip off the skins.
Put 6 tbsp of virgin olive oil in a processor and briefly blast with 1 handful of herbs then mix with the tomatoes and leave to infuse.
Next mix the onion with the vinegar garlic and sugar and blend well.
Add the beans then fold in the remaining herbs. Leave both the beans and the tomatoes at room temperature for an hour or two then pour.the herb' oil from the tomatoes into the bean mixture.
When ready to dish up brush the sliced cheese and cut edges of the treviso with oil and grill until the cheese is lightly browned and the leaves singed and wilting.
Put a wedge of treviso on each plate spoon over the beans and top with the tomatoes cheese and l tsp of tapenade. Then pour over any dressing left in the bean bowl add a squeeze of lemon and serve.
The tomatoes are best stripped of their skins once roasted to help them absorb the herby oil but you can leave them as they are if you don't fancy the fiddle. Make the tomato and bean bit beforehand but only grill the cheese and treviso once you ate ready to eat. Use radicchio if you can't find treviso.
Serves 6
You can make most of this dish in advance. Steam the chicken remove the meat from the bones then put it back in the foil in the steaming tray with all "the buttery juices. Simply resteam for about 5 minutes until hot and. givc'the couscous a blast in the. microwave. .


3. Haloumi Info Cheese Cyprus European Mediterranean


Traditionally Cypriot haloumi was made either from "oats or sheeps milk. Nowadays haloumi is exported from Cyprus in two forms the fresh variety and the hard or older variety. It is mostly made with a combination of primarily cows milk and some sheeps milk. The fresh variety which has a shorter shelflife and is sold prepacked has an unmistakable elastic texture and a savoury salty taste. It is eaten fresh it goes well with tomatoes but it is at its best sliced and grilled either over charcoal or on a ridged heavy castiron pan. It is also fried in olive oil and served as part of a mezze or it may be fried with eggs. If it is too salty first rinse it under cold water.
The older matured variety is normally kept in brine in tins and sold by the weight. This cheese is fairly hard in texture and quite salty. It is mainly used grated over pasta dishes with a little mint and for a Cypriot version of ravioli as well as for grilling.

Answer 3

It is a cheese made from a mixture of cow, sheep and goat milk, mixed with a little mint. It isn't particularly interesting cold, but if you slice it and grill it, it becomes the food of the gods - salty, chewy, utterly delicious!

Answer 4

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Answer 5

It's cheese

Answer 6

http://en.wikipedia.org/wiki/Halloumi_cheese