I admit, it’s taken me eleven years of cheese-making to finally decide to make haloumi. I needed a cheese that would keep, but didn’t require several days of salting/turning/etc. Haloumi met that description.
I’d never made it because the processing time (for a proper, cultured haloumi) is so long and, frankly, the result is quite like paneer, which I can whip up in no time.
From a 7.00 am start, I finally put the finished cheese in the fridge at 3.45 pm. Hours of stirring, pressing, simmering, and salting.
We enjoyed some of it this evening, fried and served over a lovely warm salad of lentils and quinoa. The salad included salted lemons (which I blogged about back in September last year) which were just the right flavour with the cheese, pulses and quinoa.
A side of baked pumpkin slices rounded out the meal to perfection.
But will I make haloumi again? Maybe.
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