Brined
Halloumi
Halloumi is a semi-hard brined cheese, traditionally from Cyprus, known for holding its shape when grilled or fried. The curd is cooked in whey, then brined.
At a glance
- Origin
- Cyprus
- Milk
- Traditionally sheep and goat milk; cow's milk is also used
- Texture
- Firm, squeaky, springy
- Flavor
- Salty, milky, mild
- Family
- Brined
- Coagulation
- Rennet-set
How it's made
- 01Set the milk with coagulant.
- 02Cut, stir and drain the curd.
- 03Press the curd, then cook the pieces in hot whey.
- 04Salt or brine, and cool.
Common challenges
- Curd handling determines whether it holds shape under heat.
- Brine strength and time affect salt balance and shelf life.
Where to Buy
Ready to buy Bixa?
Buying for a cheese business? Talk to Bixa about commercial orders instead of ordering single bottles.