Halloumi

 Aphrodite, the Goddess of beauty and love, is said to have risen from the sea spray in Cyprus. The island of Cyprus not only has a lot to offer culturally and historically, but also in terms of cuisine. Cypriot cuisine offers its own fusion of Greek, Turkish and Middle Eastern influences. These culinary specialties of Cyprus also reflect the culture and history of the country, which is a delight for every gourmet lover.

The most well known specialty from Cyprus is halloumi. The distinctive halloumi cheese that polarizes cheese lovers. It does not melt when grilled (grill-cheese), squeaks when eaten (squihy-cheese) and has an inimitable salty taste. Halloumi is a popular ingredient in the Mediterranean cuisine and part of the Cypriot culture and culinary heritage. The tradition of combining halloumi with watermelon reflects the cultural preference for the contrast between sweet and salty.

Today, halloumi is still lovingly made in many small Cypriot villages by farmers and in monasteries by monks according to ancient tradition. It is prepared in special large bronze pans. After the rennet has been added, the curd is removed from the heat and dried very well. It is then wrapped in a piece of clothing and placed under a heavy object to remove the remaining whey.

Halloumi is a real all-rounder today. It can be combined in both classic and modern recipes. Due to its consistency, it can be found in various dishes such as burgers and wraps or in sweet creations such as fruit salad. It is most popular grilled and served as a starter or Meze. Soft on the inside with a crispy outside. Halloumi is also popular in salad recipes, sandwiches or simply served with fresh vegetables and olives.

- Halloumi, a culinary delight combined with ancient tradition that has become an all-rounder in modern cuisine. -