Cyprus-Forum.com

[Cap]

Halloumi cheese originated in Cyprus[4] and was initially made during the Medieval Byzantine period,[8] subsequently gaining popularity throughout the rest of the Middle East region. Industrial halloumi contains more cow's milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.

The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water, and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. It is often garnished with mint to add to the taste. Traditionally, the mint leaves were used as a preservative, the use serendipitously discovered when the fresh Halloumi was kept wrapped for freshness and flavour from the mint leaves. Hence, if you look closely, many packaged Halloumi will have bits of mint leaf on the surface of the cheese.
Fresh sliced halloumi

It is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling (such as in saganaki), as an ingredient in salads, or fried and served with vegetables. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza - a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.[citation needed]

The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine.[9] 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 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being consumed.

Traditional artisan halloumi is made from unpasteurised sheep and goats milk. Many people also like halloumi that has been aged; it is much drier, much stronger and much saltier. It is easy to find this traditional product in shops. It is kept in its own brine. This cheese is very different from the milder halloumi that Western chefs use as an ingredient.

Although it is made worldwide and is of rather disputed origin due to the mixed cultures in the Levant and East Mediterranean, halloumi is currently registered as a protected Cypriot product within the US (since the 1990s) but not the EU. 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 as to whether registered halloumi will contain cow’s milk or not and if so, at what ratios with sheep and goat’s milk.[10][11] If it is registered as a PDO (Protected designation of origin) it will enjoy the same safeguard as 600 or so other agricultural products such as feta and parmesan cheese.

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

[Me Ed]

May I also add that in the entire English speaking world, its known as halloumi and not by the Turkish translation hellim.

[shahmaran]

That is because we are not allowed to export, genius.

[Oracle]

And, may I add that the name derives from Greek for 'Halmiro' (aspirated "a/h") for 'salty'.

May I further add (my own observation ) that it is a fusion word from:

Halmiro and Loukoumi (Salty Loukoumia).

So, both the spongy/rubbery products; the salty one, Halloumi, and the sweet one, Loukoumi, are 100% products of Cyprus! And 100% Greek.

[insan]

Halloumi cheese originated in Cyprus[4] and was initially made during the Medieval Byzantine period,[8] subsequently gaining popularity throughout the rest of the Middle East region. Industrial halloumi contains more cow's milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.

The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water, and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. It is often garnished with mint to add to the taste. Traditionally, the mint leaves were used as a preservative, the use serendipitously discovered when the fresh Halloumi was kept wrapped for freshness and flavour from the mint leaves. Hence, if you look closely, many packaged Halloumi will have bits of mint leaf on the surface of the cheese.
Fresh sliced halloumi

It is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling (such as in saganaki), as an ingredient in salads, or fried and served with vegetables. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza - a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.[citation needed]

The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine.[9] 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 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being consumed.

Traditional artisan halloumi is made from unpasteurised sheep and goats milk. Many people also like halloumi that has been aged; it is much drier, much stronger and much saltier. It is easy to find this traditional product in shops. It is kept in its own brine. This cheese is very different from the milder halloumi that Western chefs use as an ingredient.

Although it is made worldwide and is of rather disputed origin due to the mixed cultures in the Levant and East Mediterranean, halloumi is currently registered as a protected Cypriot product within the US (since the 1990s) but not the EU. 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 as to whether registered halloumi will contain cow’s milk or not and if so, at what ratios with sheep and goat’s milk.[10][11] If it is registered as a PDO (Protected designation of origin) it will enjoy the same safeguard as 600 or so other agricultural products such as feta and parmesan cheese.

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

Where's runs-like-a-gay to bask in all this heavenly 'hell-im' glory?

Not satisfied and still calling him?

[Cap]

Halloumi cheese originated in Cyprus[4] and was initially made during the Medieval Byzantine period,[8] subsequently gaining popularity throughout the rest of the Middle East region. Industrial halloumi contains more cow's milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.

The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water, and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. It is often garnished with mint to add to the taste. Traditionally, the mint leaves were used as a preservative, the use serendipitously discovered when the fresh Halloumi was kept wrapped for freshness and flavour from the mint leaves. Hence, if you look closely, many packaged Halloumi will have bits of mint leaf on the surface of the cheese.
Fresh sliced halloumi

It is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling (such as in saganaki), as an ingredient in salads, or fried and served with vegetables. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza - a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.[citation needed]

The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine.[9] 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 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being consumed.

Traditional artisan halloumi is made from unpasteurised sheep and goats milk. Many people also like halloumi that has been aged; it is much drier, much stronger and much saltier. It is easy to find this traditional product in shops. It is kept in its own brine. This cheese is very different from the milder halloumi that Western chefs use as an ingredient.

Although it is made worldwide and is of rather disputed origin due to the mixed cultures in the Levant and East Mediterranean, halloumi is currently registered as a protected Cypriot product within the US (since the 1990s) but not the EU. 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 as to whether registered halloumi will contain cow’s milk or not and if so, at what ratios with sheep and goat’s milk.[10][11] If it is registered as a PDO (Protected designation of origin) it will enjoy the same safeguard as 600 or so other agricultural products such as feta and parmesan cheese.

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

Where's runs-like-a-gay to bask in all this heavenly 'hell-im' glory?

Not satisfied and still calling him?

I would've assumed our dear runner would indeed be running to such posts of nationalist grandeur.

[insan]

And, may I add that the name derives from Greek for 'Halmiro' (aspirated "a/h") for 'salty'.

May I further add (my own observation ) that it is a fusion word from:

Halmiro and Loukoumi (Salty Loukoumia).

So, both the spongy/rubbery products; the salty one, Halloumi, and the sweet one, Loukoumi, are 100% products of Cyprus! And 100% Greek.

“As far as I know it’s also made in Turkey, Syria and Egypt, it’s possible they will also object to Greek Cypriots claiming the sole rights,” Tunar warned.

Etymology does indeed suggest that halloumi may not in fact originate in Cyprus. Alan Davidson’s Oxford Companion to Food says that halloum is an ancient Egyptian word meaning cheese. Indeed halloum, a goat’s milk cheese widely eaten in Egypt, Palestine and Syria, is virtually identical to halloumi. Etymologist Kyriacos Haji-Iannou’s 1996 Etymological Dictionary of the Spoken Cypriot Dialect agrees, saying the word halloumi derives from the Arabic word khllum meaning cheese.

http://www.cyprus-mail.com/cyprus/we-ha ... our-hellim

[Schnauzer]

And, may I add that the name derives from Greek for 'Halmiro' (aspirated "a/h") for 'salty'.

.

Stuff and nonsense, Halloumi was invented by the Irish and there is a very interesting folklore tale about the circumstances in which the recipe was stolen.

The name 'Halloumi' is a derivative of 'Hail Mary'.
It is the result of an Irishman's inability to speak correctly whilst inebriated in the company of a Greek who had difficulty in understanding the lingo in any case.

[Oracle]

And, may I add that the name derives from Greek for 'Halmiro' (aspirated "a/h") for 'salty'.

May I further add (my own observation ) that it is a fusion word from:

Halmiro and Loukoumi (Salty Loukoumia).

So, both the spongy/rubbery products; the salty one, Halloumi, and the sweet one, Loukoumi, are 100% products of Cyprus! And 100% Greek.

“As far as I know it’s also made in Turkey, Syria and Egypt, it’s possible they will also object to Greek Cypriots claiming the sole rights,” Tunar warned.

Etymology does indeed suggest that halloumi may not in fact originate in Cyprus. Alan Davidson’s Oxford Companion to Food says that halloum is an ancient Egyptian word meaning cheese. Indeed halloum, a goat’s milk cheese widely eaten in Egypt, Palestine and Syria, is virtually identical to halloumi. Etymologist Kyriacos Haji-Iannou’s 1996 Etymological Dictionary of the Spoken Cypriot Dialect agrees, saying the word halloumi derives from the Arabic word khllum meaning cheese.

http://www.cyprus-mail.com/cyprus/we-ha ... our-hellim

I can assure you my linguistic credentials are better than theirs!

Indeed, the Egyptians may have adopted the word, generically, for "cheese" because Cyprus, via its Hellenic links, traded dairy products to Egypt. As for Arabic; they readily adopted Greek words during and post the Byzantine era. They took it upon themselves to translate many Greek texts -- whilst nibbling on some Greek-Cypriot Halloumi.

[Oracle]

And, may I add that the name derives from Greek for 'Halmiro' (aspirated "a/h") for 'salty'.

.

Stuff and nonsense, Halloumi was invented by the Irish and there is a very interesting folklore tale about the circumstances in which the recipe was stolen.

The name 'Halloumi' is a derivative of 'Hail Mary'.
It is the result of an Irishman's inability to speak correctly whilst inebriated in the company of a Greek who had difficulty in understanding the lingo in any case.

That's it! Rub salt in my wounds. What a grilling I'm getting.