Editing Halloumi (section)

==History==
[[Image:Grilled_Halloumi.jpg|thumb|left|Fried halloumi cheese]]
A recipe for enhancing {{translit|ar|ḥalūm}} ({{gloss|cheese}}) by brining is found in the 14th-century Egyptian cookbook {{lang|ar|كنز الفوائد في تنويع الموائد}} ({{translit|ar|Kanz al-Fawāʾid fī Tanwīʿ al-Mawāʾid}}).<ref>{{cite book|first1=Nawal|last1=Nasrallah|title=Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook: English Translation, with an Introduction and Glossary|url=https://books.google.com/books?id=fIJ1DwAAQBAJ&pg=PA335|publisher=Brill |date=9 November 2017|isbn=978-90-04-34991-9|via=[[Google Books]]}}</ref>

The earliest known surviving descriptions of halloumi in Cyprus were recorded in the mid-16th century by Italian visitors to [[Cyprus]],<ref name='papademas'>P. Papademas, "Halloumi Cheese", p. 117''ff'', in Adnan Tamime, ed., ''Brined Cheeses''. Society of Dairy Technology series, Blackwell. 2006, {{ISBN|1-4051-2460-1}}</ref><ref name="Patapiou 2006">{{cite web|first=Nasa|last=Patapiou|title=Leonardo Donà in Cyprus - A future Doge in the Karpass Peninsula (1557)|date=2006|magazine=Cyprus Today|publisher=Press and Information Office, Ministry of Interior, Nicosia, Cyprus|url=http://www.moa.gov.cy/moi/PIO/PIO.nsf/5bb2d7867fb2fe5dc2257076004d0374/2B02FC22B66BB73EC225728200308D1A/$file/Cyprus%20Today,%20April%20-%20June%202006.pdf|page=8|access-date=25 October 2018}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> where it is often said to have originated.<ref name="Robinson, R. K. – Tamime, A. Y. 1991 144"/> However, the question of whether the recipe for the quintessential halloumi was born in Cyprus and then travelled to Lebanon and the rest of the Levant, or whether the basic techniques of making cheese that resists melting evolved over time in various parts of the eastern Mediterranean—or both—does not have a definitive answer.<ref name="papademas" /><ref>{{Cite book |last=Welz |first=Gisela |title=Taste, power, tradition: geographical indications as cultural property |date=2017 |publisher=Universitätsverlag Göttingen |isbn=978-3-86395-208-2 |editor-last=May |editor-first=Sarah |series=Göttingen studies in cultural property |location=Göttingen, Niedersachs |pages=25 |editor-last2=Sidali |editor-first2=Katia Laura |editor-last3=Spiller |editor-first3=Achim |editor-last4=Tschofen |editor-first4=Bernhard}}</ref><ref name="Welz 2015">{{cite book|first1=Gisela|last1=Welz|title=European Products: Making and Unmaking Heritage in Cyprus|url=https://books.google.com/books?id=Qf7GCgAAQBAJ&pg=PA93|pages=93–110|publisher=Berghahn Books|date=1 September 2015|isbn=978-1-78238-823-4|via=Google Books}}</ref><ref name="Garanti 2016">{{cite conference|first=Zanete|last=Garanti|book-title=Proceedings of the 2016 International Conference "Economic Science for Rural Development" No 43|title=Marketing Hellim / Halloumi Cheese: A Comparative Study of Northern and Southern Cyprus|url=http://llufb.llu.lv/conference/economic_science_rural/2016/Latvia_ESRD_43_2016-134-142.pdf|pages=134–142|date=April 2016|access-date=25 October 2018}}</ref>

Traditionally, Cypriot halloumi was made from sheep and/or goat's milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheese-makers began using more of the cheaper and more plentiful cow's milk.<ref>{{Cite news |last=Steinhauser |first=Gabriele |title=In Cyprus, New Cheese Edict Gets the Goat of Dairy Farmers |url=http://online.wsj.com/article/SB10000872396390443862604578032543426910614.html |access-date=2023-04-21 |newspaper=Wall Street Journal |date=12 October 2012 |language=en-US}}</ref><ref>{{Cite web |title=Halloumi hell: how will we survive the cheese crisis? |last=O'Reilly |first=Séamas |work=The Guardian |date=24 November 2019 |url= https://www.theguardian.com/global/2019/nov/24/the-halloumi-crisis-supplies-of-one-of-britains-best-loved-imports-are-running-low}}</ref>