Halloumi or haloumi is a cheese of Cypriot origin made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
Halloumi is popular throughout the Eastern Mediterranean. It became widely available in Turkey after 2000. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus.
In the United States, Halloumi is a registered trademark owned by the government of Cyprus, while in the UK it is owned by the Foundation for the Protection of the Traditional Cheese of Cyprus named Halloumi. It is also protected as a geographical indication in the EU, as a Protected Designation of Origin (PDO), which means within the EU only products made in certain parts of Cyprus can be called "halloumi". PDO protection for Halloumi was delayed largely by disagreements among...
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