During the summer months at my festival café, I would typically sell around 300 kilograms of halloumi. Our halloumi wrap was particularly popular, featuring a mix of superslaw—comprised of sprouts, cabbage, raisins, parsley, and seeds—alongside tahini sauce and broad bean falafel.
Halloumi is classified as a Protected Designation of Origin (PDO) product, meaning it must be produced and packaged in Cyprus. Additionally, it must consist of at least 51% sheep and goat’s milk, with cow’s milk permitted for the remaining portion. The production process involves cooking and folding the curd, which contributes to halloumi’s unique shape and texture. This characteristic can lead to the cheese splitting during cooking, which is often misinterpreted as a defect rather than a sign of quality. Furthermore, the product must not contain preservatives, colorings, or milk powder.
I prepared each halloumi by frying it in olive oil, carefully observing the liquid released, the caramelization, the aroma, the texture, and, crucially, the squeak. The more affordable options were surprisingly good, while the mid-range cheeses were largely indistinguishable from the cheaper varieties. The pricier selections, made exclusively from sheep and goat’s milk, exhibited a more intricate flavor profile.
Ultimately, my conclusion is that if you are not specifically looking for the rich and complex taste of sheep and goat’s milk, it is advisable to choose the milder and more economical varieties.
Here are some reviews of various halloumi types:
★★★★★
A large, hand-folded block made from sheep and goat’s milk, featuring no leaching and an even golden-brown color. It boasts a soft, silky texture, a mild squeak, and a satisfying flavor.
★★★★☆
An ideal blend of cow, sheep, and goat’s milk, this block releases minimal water and caramelizes well, resulting in a smooth, firm, silky cheese that is both squeaky and pleasantly complex in flavor.
★★★★☆
Crafted from sheep’s and goat’s milk, this halloumi fries beautifully without leaking and caramelizes quickly. It is firmer than many others, has a wonderfully silky texture, and offers a very squeaky experience with a mild sweetness and clean, lactic tang.
★★★★☆
A large, firm block made from a mix of cow, sheep, and goat’s milk. It shows no leaching, caramelizes quickly, and features a slightly lower salt content (2.5g/100g), contributing to its subtly sweet flavor. It is quite firm and exceptionally squeaky, earning a Great Taste one-star award.
★★★★☆
An irregular, hand-folded block made from sheep and goat’s milk, garnished with dried mint. It caramelizes beautifully, maintaining a firm texture and delivering a rich, savory flavor.
★★★★☆
A hand-folded block made from sheep and goat’s milk, with some leaching but still holds together well. It caramelizes effectively and is packed with flavor, featuring a fluffy texture and a strong squeak.
★★★☆☆
A knobbly block of halloumi made from cow, sheep, and goat’s milk that releases a considerable amount of water but caramelizes well over time. This cheese is one of the saltier options tested, showcasing a sweet, complex flavor and a fluffy texture, providing great value.
★★★☆☆
A classic, round-edged block made from cow, sheep, and goat’s milk that does not leach water, allowing for quick caramelization. Although it has a salt level of 2.6%, it delivers a rounded, funky flavor and a satisfying firm bite.
★★★☆☆
This classic halloumi, made from cow, sheep, and goat’s milk, features a prominent mint flavor. It shows minimal leaching and caramelizes well but is one of the saltiest in the evaluation (2.7%), with a firm, squeaky texture that lacks some of the silkiness of higher-quality options.
★★★☆☆
A uniform block lightly seasoned with dried mint and made from the standard three-milk blend. It produces a considerable amount of water but develops a lovely golden-brown hue once evaporated. The texture is very soft and fluffy, with a pleasant squeak and a tangy, mild goat flavor.
For further insights, consider exploring reviews on the best supermarket feta and natural yogurts.
