Traditionally made from sheep's and goat's milk, though cow's milk versions are also common, halloumi has a firm texture, slightly salty flavor, and a distinctive layered structure. Fresh halloumi is often folded with mint leaves, which add a subtle aromatic note and help preserve the cheese.
Rich in protein and calcium, halloumi is enjoyed worldwide as a versatile cheese that can be served hot or cold. Its unique texture and ability to develop a golden crust when cooked make it a standout choice for many Mediterranean-inspired recipes.
4 liters whole milk (sheep, goat, cow, or a mixture)
1/4 teaspoon liquid rennet diluted in 1/4 cup cool water
1 teaspoon calcium chloride (optional, for pasteurized milk)
2 tablespoons non-iodized salt
Fresh mint leaves (optional)
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