Halloumi cheese has been produced in Cyprus for centuries. Traditionally it is made by a group of women in the village, from a mixture of sheep's and goats' milks. Every few days, once sufficient milk has been collected, it is heated in a large cauldron, and then rennet is added to start the curdling process. Once the curds are set into a soft cheese they are cut and removed from the whey and pressed. The halloumi is then re-cooked, which results in its firm, almost rubbery texture. While still warm the cheeses are sprinkled with a mixture of salt and dried mint and folded and stored in brine. This folding process gives the cheese its distinctive shape. Village halloumi is still produced all around the island. Fresh halloumi is also excellent with watermelon or figs, or indeed with any seasonal fruit. |
