#mediterreano

[amediterraneandestiny]

Veglia, island of Krk, Croatia 🇭🇷

[we-are-europe]

Montenegro 🇲🇪

[amediterraneandestiny]

[amediterraneandestiny]

Cap de Begur, Costa Brava, Spain 🇪🇸

[amediterraneandestiny]

Costa Brava, Spain

[amediterraneandestiny]

Cadaques, Costa Brava, Spain 🇪🇸

[amediterraneandestiny]

Grilled Halloumi cheese

The methods of making halloumi and cheeses such as feta likely originated in the Byzantine period (AD 395-1191). The earliest known descriptions of it are from the 16th century by Italian visitors to Cyprus, where it is said to have originated. The question of whether the recipe was born in Cyprus and then travelled to Lebanon and beyond, 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.

Cypriot farmers relied on halloumi as a source of protein. In many villages the entire community would be involved in making huge batches together. Recipes varied by village, each taking pride in their own techniques and secret ingredients. Halloumi became so important that even the surnames of many Cypriot families reflect their role in production, with names such as Hallumas, Halluma, and Hallumakis.

The cheese is white, with a layered texture similar to mozzarella. It has a salty flavor. It’s stored in its natural juices and commonly garnished with mint, a practice based on the idea that it keeps better and stays fresher and more flavorful wrapped in mint leaves. In accordance with this, some packaged kinds contain fragments of mint.

It is used a lot in cooking and can be fried until brown without melting. This makes it a good cheese for frying or grilling (as in saganaki), to fry and served with vegetables, or as a salad ingredient. Cypriots like eating it with watermelon in the summer months, and as halloumi and lountza, combining the cheese and a slice of smoked pork or soft lamb sausage. Traditional halloumi is made from unpasteurized sheep and goat milk. Many also enjoy aged halloumi kept in its brine, which is drier, stronger, and saltier.

[amediterraneandestiny]

A cat on the island of Krk, Croatia