Editing Halloumi (section)

==Overview and preparation==
[[Image:Haloumi dish at The Terrace, Emporium Hotel South Bank, Brisbane.jpg|thumb|right|Haloumi dish at a five-star luxury hotel]]
Although it can be consumed raw, halloumi is often used in cooking and can be fried until brown (without melting) due to its higher-than-typical melting point. This makes it an excellent cheese for [[frying]] or [[grilling]] (as in [[saganaki]]) and serving either as is, or with vegetables, or as an ingredient in salads or sandwiches. There are many recipes that use halloumi beyond simple grilling.<ref>{{Cite web |title=Best halloumi recipes |author= |website=Olive Magazine |date=10 October 2018 |url= https://www.olivemagazine.com/recipes/vegetarian/best-halloumi-recipes/}}</ref>

Traditional halloumi is a semicircular shape, weighing {{convert|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 chewed.<ref>{{cite news|last1=Eskin|first1=Leah|title=The salty, satisfying squeak of fried halloumi|url=http://www.chicagotribune.com/dining/recipes/sc-fried-halloumi-eskin-food-0325-20160321-column.html|access-date=3 April 2017|newspaper=NY Times|date=21 March 2016}}</ref>
[[File:Salatat zaatar.jpg|thumb|Thyme salad garnished with cubes of halloumi cheese]]
Traditional halloumi is typically made from fresh, [[Unpasteurized|unpasteurised]] sheep and/or goat's milk.<ref name=":3">{{Citation |last=Hayaloglu |first=A. Adnan |title=Chapter 39 - Cheese Varieties Ripened Under Brine |date=2017-01-01 |url=https://www.sciencedirect.com/science/article/pii/B9780124170124000399 |work=Cheese (Fourth Edition) |pages=997–1040 |editor-last=McSweeney |editor-first=Paul L. H. |access-date=2023-04-21 |place=San Diego |publisher=Academic Press |language=en |isbn=978-0-12-417012-4 |editor2-last=Fox |editor2-first=Patrick F. |editor3-last=Cotter |editor3-first=Paul D. |editor4-last=Everett |editor4-first=David W.}}</ref> However, for its commercial production a mixture of pasteurized sheep, goat and occasionally cow's milk is used (with the cow's milk making up the lowest proportion of the milk used, if used at all).<ref name=":1" /><ref name=":2">{{Cite web |date= |title=Halloumi.cy Trade Service, Ministry of Energy, Commerce and Industry - Ingredients and Main Characteristics |url=https://halloumi.cy/ingredients |archive-url=https://web.archive.org/web/20230421213900/https://halloumi.cy/ingredients |archive-date=2023-04-21 |access-date=2023-04-22 |website=}}</ref>

Two main types of halloumi exist: fresh and mature.<ref>{{Cite web |date= |title=Types of Halloumi {{!}} Charalambides Christis |url=https://www.halloumicheese.eu/halloumi-cheese/types-of-halloumi |archive-url=https://web.archive.org/web/20230421213228/https://www.halloumicheese.eu/halloumi-cheese/types-of-halloumi |archive-date=2023-04-21 |access-date=2023-04-21 |website=Charalambides Christis}}</ref> Fresh halloumi has a semi-hard, elastic texture and a milder, less salty flavor compared to the aged version. As mature halloumi is stored in [[brine]] it has a harder, drier texture, as well as a saltier flavor.<ref name=":2" /><ref>{{Cite web |title=Flavor of the Month: Halloumi can be mild and creamy or strong and salty |author= |work=Food Management |date=17 September 2018 |url= https://www.food-management.com/food-beverage/flavor-month-halloumi-can-be-mild-and-creamy-or-strong-and-salty}}</ref> Both versions have a slight minty flavor, due to the addition of spearmint during the production of the cheese.{{cn|date=April 2025}}

Sealed, halloumi (both fresh and mature) can last in a refrigerator for as long as a year.<ref>{{Cite news|title=Halloumi|language=en|work=BBC Good Food|url=https://www.bbcgoodfood.com/glossary/halloumi-glossary|access-date=2022-02-07}}</ref>