Halloumi: This traditional cheese from Cyprus is special among cheeses. Lovingly crafted, Halloumi has a high melting point and a firm,springy texture. These characteristics make Halloumi perfect for high-heat applications such as frying, grilling, or broiling. PT. Pasti Enak’s Halloumi is made from whole cow milk, resulting in a cream color cheese that highlighting the flavors of our locally sourced milk and terroir of Indonesia.
This white brined cheese from Cyprus is one of the world’s most versatile cheese. This firm cheese has a high melting point allowing it to be fried or grilled. When heated Halloumi has a unique texture, which has helped it become a popular vegetarian protein source. The milky buttery flavor of Halloumi works well as a meat replacement in many recipes that are enjoyed by both vegetarians and omnivores.
Like many foods from antiquity Halloumi utilizes salt as a preservative. In order to receive the protective benefits high concentrations of salt must be used. To reduce the salt content of Halloumi the cheese is often sliced thick and soaked in water prior to use. As salt quality is important to the taste of our product Pasti Enak is proud to use local sea salt from just down the road in Klungkung.
O-Dairy Halloumi is based off traditional methods developed in Cyprus but with slight alterations to allow for modern sanitation and environmental controls.
We take our farm fresh whole milk and pasteurize it before cooling, culturing, and coagulating the milk. Once coagulated the milk is cut to allow for the whey (the water portion of the milk) to drain away from the curd (the solids in the milk). The curds are placed in moulds where they can drain and develop their firm texture. Once the correct texture has been achieved our Halloumi cheese is salted before being laboratory tested and approved for sale.
A popular Arabian snack Mankoushi is often made with Halloumi. Mankoushi is a flatbread that has a puree of Zaatar (Spice Mix), Olive Oil and Sautéed Onions spread on it before it is baked. Shredded or sliced Halloumi is often added to Mankoushi before it is cooked for a short period of time in a very hot oven.
Zaatar is made from toasted sesame seeds, dried sumac, salt, thyme, oregano, and Savory of Crete (pink savory).
Cheeses Like Halloumi Include:
Leipäjuusto or Juustoleipä – Cheese originating in Northern Finland. Often made from high fat content cow milk, goat milk and sometimes Reindeer milk.
Specific Queso Blanco Cheeses – One of several Central and South American cheese referred to as queso de freir “frying cheese”.
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