I’m not usually a big fan of flavoured cheeses – I like to taste the flavours trapped in each mouthful of cheese that come from the gradual breakdown of the grazing which is converted to milk. Then in the hands of the cheesemaker, and the help of time, salt and Mother Nature, this is converted into a myriad of different flavours. The older the cheese, the more varied the grazing and the better the cheesemaker the more complex the character of the final cheese. But my friend Akash Charles has just started work at Karikaas and sent me some cheese to try.
Salty, mellow and tangy with a bouncy texture that melts to a springy squeaky, sweet, caramelised onion taste as the milk sugars or lactose oozes out and brown in the pan. Halloumi is the main ingredient in the Cypriot breakfast, starter or lunch served along side fresh fruit especially melon and figs or with vegetables.
To bring out its best and ideally you need a good local retailer or mail order company so you can buy cheese when you need it rather than having to store it then you need to regularly check the smell, texture and taste as it will keep changing. A simple rule is “if it gets really sticky and sweaty unwrap it and let it breathe. If it starts to dry out and crack wrap it in plastic wrap”.
We are brought up on mother's milk because milk contains everything we need to sustain life - calcium for the development of bones and prevention of osteoporisis, essential minerals and vitamins and fats to help us grow.