Halloumi

Halloumi – A Traditional Cheese of Cyprus

Unique Qualities

Halloumi stands out among cheeses. Crafted with care, it has a high melting point and a firm, springy texture. These qualities make it perfect for frying, grilling, or broiling. PT. Pasti Enak’s Halloumi uses whole cow’s milk, giving it a cream color and highlighting the flavors of locally sourced milk and the terroir of Indonesia.

Versatility in Cooking

This white brined cheese is one of the world’s most versatile. Its firm texture and high melting point allow it to be fried or grilled without losing shape. When heated, Halloumi develops a chewy bite, which has made it a popular vegetarian protein source. Its buttery flavor works well as a meat replacement in recipes enjoyed by both vegetarians and omnivores.

Salt and Preservation

Like many foods from antiquity, Halloumi relies on salt as a preservative. To reduce saltiness, cooks often slice it thick and soak it in water before use. Because salt quality affects taste, Pasti Enak proudly uses local sea salt from Klungkung.

Modern Production

O-Dairy Halloumi follows traditional Cypriot methods but adapts them for modern sanitation and environmental standards. We pasteurize farm‑fresh milk, then cool, culture, and coagulate it. After cutting the curds, we drain the whey and place the curds in molds to develop texture. Once firm, we salt the cheese and test it in our lab before sale.

Culinary Traditions

Halloumi features in many regional dishes. A popular Arabian snack, Mankoushi, is a flatbread topped with zaatar, olive oil, and sautéed onions. Shredded or sliced Halloumi is added before baking in a hot oven, creating a savory treat. Zaatar itself blends sesame seeds, dried sumac, thyme, oregano, salt, and pink savory.

Similar Cheeses

• Leipäjuusto (Juustoleipä): A Finnish cheese made from cow, goat, or reindeer milk.
• Queso Blanco de Freir: A Central and South American frying cheese with similar cooking properties.

Weight: 225 g