noun a type of cheese originating from Cyprus, typically made from a mixture of goat's and sheep's milk
Halloumi is a type of cheese commonly used in Mediterranean cuisine, known for its high melting point which makes it suitable for grilling or frying.
Halloumi is a good source of protein and calcium, but it is also high in saturated fat and salt, so it should be consumed in moderation as part of a balanced diet.
Halloumi is a semi-hard, unripened brined cheese made from a mixture of goat's and sheep's milk, often with the addition of cow's milk.
Halloumi is a popular meat substitute for vegetarian dishes, as it has a unique texture and flavor that can mimic the consistency of meat when cooked.
Halloumi is a staple in Cypriot and Greek cuisine, where it is often served as a main dish or appetizer, either grilled, fried, or baked.
Halloumi is commonly used by chefs in various dishes such as salads, sandwiches, and grilled as a main course or appetizer.
Food critics may mention the use of halloumi in a restaurant review, commenting on its taste, texture, and preparation.
Nutritionists may recommend halloumi as a source of protein and calcium, but caution about its high sodium and saturated fat content.