Просмотр кода страницы Английская Википедия:Halloumi

{{Английская Википедия/Панель перехода}}
{{short description|Cypriot semi-hard, unripened brined cheese}} 
{{use dmy dates |date=May 2020}}
{{Infobox food
|name          = Halloumi
|image         = File:Halloumislice zoom.jpg
|caption       = Fresh sliced halloumi
|alternate_name    = Hellim (Turkish)
|country       = [[Cyprus]] 
|main_ingredient =[[goat milk|goat's]], [[sheep's milk]]
| other = [[EU]]: [[Protected Designation of Origin|PDO]] (Cyprus) 2021
}}
'''Halloumi''' or '''haloumi'''{{NoteTag|{{IPAc-en|h|ə|ˈ|l|uː|m|i}} {{respell|hə|LOO|mee}}; {{lang-el|χαλούμι|chaloúmi}}; {{lang-tr|hellim}}; {{lang-ar|حلوم|ḥalūm}}.}} is a [[cheese]] of [[Cyprus|Cypriot]] origin made from a mixture of [[goat milk|goat's]] and [[sheep's milk]], and sometimes also [[cow's milk]].<ref>{{cite web|url=https://www.britannica.com/EBchecked/topic/148573/Cyprus|title= Cyprus - Cultural life - Daily life and social customs - halloumi cheese.|publisher= www.britannica.com |access-date=2009-06-16|quote= Geography has left Cyprus heir to numerous culinary traditions—particularly those of the [[Levant]], [[Anatolia]], and Greece — but some dishes, such as the island's halloumi cheese…are purely Cypriot }}</ref><ref>{{cite book |author= Ayto, John |title= The glutton's glossary: a dictionary of food and drink terms |publisher= Routledge |year= 1990 |page= [https://archive.org/details/gluttonsglossary00ayto/page/133 133] |isbn= 0-415-02647-4 |quote= Haloumi, or halumi, is a mild salty Cypriot cheese made from goats', ewes' or cows' milk. |url-access= registration |url= https://archive.org/details/gluttonsglossary00ayto/page/133 }}</ref><ref>{{cite book |editor=Dew, Philip |editor2=Reuvid, Jonathan |title= Doing Business with the Republic of Cyprus |publisher= GMB Publishing Ltd |year= 2005 |page=46 |isbn= 1-905050-54-2 |quote= Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus; therefore no other country may export cheese of the same name }}</ref> Its texture is described as squeaky.<ref>{{Cite web|title=Why does halloumi, but not other cheese, "squeak" against your teeth?|url=https://www.newscientist.com/lastword/mg24833113-900-why-does-halloumi-but-not-other-cheese-squeak-against-your-teeth/|access-date=2021-12-15|website=New Scientist|language=en-US}}</ref> It has a high [[melting point]] and so can easily be [[frying|fried]] or [[grilling|grilled]], a property that makes it a popular meat substitute. [[Rennet]] (mostly vegetarian or microbial) is used to [[curdle]] the milk in halloumi production,<ref name=CFVM>{{cite web|last1=Lazarou|first1=Stalo|title=Χαλλούμι|url=http://foodmuseum.cs.ucy.ac.cy/web/guest/parsintages/civitem/1735#_bs_civitems_tabcyprus.rec.tab1|website=foodmuseum.cs.ucy.ac.cy|publisher=Cyprus Food Virtual Museum|access-date=30 November 2015|language=el|archive-date=13 September 2019|archive-url=https://web.archive.org/web/20190913220423/http://foodmuseum.cs.ucy.ac.cy/web/guest/parsintages/civitem/1735#_bs_civitems_tabcyprus.rec.tab1}}</ref> although no acid-producing bacteria are used in its preparation.<ref>{{cite book|title=Traditional Cheesemaking Manual|author=Charles O'Connor|publisher=International Livestock Centre for Africa}}</ref>

Halloumi is popular throughout the [[Eastern Mediterranean]].<ref name="Robinson, R. K. – Tamime, A. Y. 1991 144">{{cite book |author= Robinson, R. K. – Tamime, A. Y. |title=Feta and Related Cheeses |publisher=Woodhead Publishing |year=1991 |page=144 |isbn=1-85573-278-5 |quote= Halloumi is a semi-hard to hard, unripened cheese that, traditionally, is made from either sheep's milk or goat's milk or a mixture of the two. Although the cheese has its origins in Cyprus, it is widely popular throughout the Middle East, and hence many countries have now become involved with its manufacture. In Australia, it is coated with a greek yogurt }}</ref><ref>{{cite book |author= Allen, Gary J. |title=The herbalist in the kitchen |publisher=University of Illinois Press |year=2007 |page=212 |isbn=978-0-252-03162-5 |quote=Haloumi (sometimes spelled Halloumi) is a brine-cured cheese from Cyprus containing chopped mint.}}</ref> It became widely available in [[Turkey]] after 2000.<ref name="Welz 2015">{{cite book|first1=Gisela|last1=Welz|title=European Products: Making and Unmaking Heritage in Cyprus|url=https://books.google.com/books?id=Qf7GCgAAQBAJ&pg=PA93|pages=93–110|publisher=Berghahn Books|date=1 September 2015|isbn=978-1-78238-823-4|via=Google Books}}</ref> By 2013, demand in the [[United Kingdom]] had surpassed that in every other [[Europe]]an country except Cyprus.<ref>{{cite news|last=Cooke |first=Nicholas |url=https://www.bbc.co.uk/news/magazine-24159029 |title=How halloumi took over the UK |work=[[BBC News]] |date=22 September 2013 |access-date=2013-09-23}}</ref>

In the United States, ''Halloumi'' is a registered trademark owned by the [[government of Cyprus]], while in the UK it is owned by the Foundation for the Protection of the Traditional Cheese of Cyprus named Halloumi.<ref>{{cite news|date=3 February 2020|title=Cyprus wins back UK halloumi trademark|work=[[Financial Mirror]]|url=https://www.financialmirror.com/2020/02/03/cyprus-wins-back-uk-halloumi-trademark/|access-date=14 February 2020}}</ref> It is also protected as a [[geographical indication]] in the [[European Union|EU]], as a [[Protected designation of origin|Protected Designation of Origin]] (PDO), which means within the EU only products made in certain parts of Cyprus can be called "halloumi".<ref>{{Cite news |title=EU special status for halloumi fails to calm divisions in Cyprus |last=Smith |first=Helena |work=The Guardian |date=24 April 2021 |url= https://www.theguardian.com/world/2021/apr/24/eu-special-status-halloumi-fails-calm-divisions-cyprus}}</ref><ref>{{Cite web |title=Halloumi now registered as a Protected Designation of Origin |url=https://ec.europa.eu/commission/presscorner/detail/en/ip_21_1623 |archive-url=https://web.archive.org/web/20230421233122/https://ec.europa.eu/commission/presscorner/detail/en/ip_21_1623 |archive-date=2023-04-21 |website=European Commission |language=en}}</ref> PDO protection for Halloumi was delayed largely by disagreements among farmers of cattle, sheep, and goats regarding the inclusion of cows' milk, and (if cows' milk were included) the proportion of it.<ref>"Application for the name 'halloumi' to go to EU in early 2007". ''[[Cyprus Mail]]''. September 2, 2006.
{{cite web|title=Archived copy|url=http://www.cyprus-mail.com/news/main.php?id=27680&archive=1|archive-url=https://web.archive.org/web/20070930014851/http://www.cyprus-mail.com/news/main.php?id=27680&archive=1|archive-date=2007-09-30|access-date=2006-12-05}}
</ref><ref>{{cite news|last=Saoulli|first=Alexia|date=March 3, 2007|title=Halloumi bickering threatens EU application|work=[[Cyprus Mail]]|url=http://www.cyprus-mail.com/news/main.php?id=31047&archive=1|access-date=2007-03-04|archive-url=https://web.archive.org/web/20070813101718/http://www.cyprus-mail.com/news/main.php?id=31047&archive=1|archive-date=August 13, 2007}}</ref>

==Etymology==
The English name ''halloumi'' is derived from Modern {{lang-el|χαλλούμι}} {{IPA-el|xaˈlumi|}}, ''khalloúmi'', from [[Cypriot Maronite Arabic]] ''xallúm'',<ref name="AHD">{{cite web|first1=Houghton Mifflin Harcourt Publishing|last1=Company|access-date=2018-10-25|title=The American Heritage Dictionary entry: halloumi|url=https://ahdictionary.com/word/search.html?q=halloumi|website=ahdictionary.com}}</ref><ref name="Borg 2004">{{cite book|first1=Alexander|last1=Borg|title=A Comparative Glossary of Cypriot Maronite Arabic (Arabic-English): With an Introductory Essay|url=https://books.google.com/books?id=YfENAAAAYAAJ&q=xallum|publisher=Brill|date=2004|pages=11,209–210|isbn=978-90-04-13198-9|via=Google Books}}</ref> ultimately from Egyptian {{lang-ar|حلوم}} {{transliteration|ar|''ḥallūm''}} {{IPA-ar|ħalˈluːm|}}.<ref name="AHD"/><ref name="Borg 2004"/><ref name="OED2">{{cite OED2|halloumi}}</ref>

The Egyptian Arabic word is itself a [[loanword]] from [[Coptic language|Coptic]] {{Script/Coptic|ϩⲁⲗⲱⲙ|halōm}} {{transliteration|cop|''halōm''}} ([[Sahidic]]) and {{Script/Coptic|ⲁⲗⲱⲙ}} {{transliteration|cop|''alōm''}} ([[Bohairic]]), and was used for cheese eaten in [[medieval Egypt]].<ref>Andriotis et al., Λεξικό της κοινής νεοελληνικής</ref><ref name="Otter 2016">{{cite book|first=Don |last=Otter |editor-first1=Catherine |editor-last1=Donnelly |editor-first2=Mateo | editor-last2=Kehler |title=The Oxford Companion to Cheese|url=https://books.google.com/books?id=fRnGDQAAQBAJ&pg=PA255|publisher=[[Oxford University Press]]|date=25 October 2016|isbn=978-0-19-933089-8|via=Google Books}}</ref><ref>{{cite book|first1=Alan|last1=Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA378|publisher=[[Oxford University Press]]|date=21 August 2014|isbn=978-0-19-104072-6|via=Google Books}}</ref> The name of the cheese likely goes back to the [[Demotic (Egyptian)|Demotic]] word ''ḥlm'' "cheese" attested in manuscripts and [[Ostracon|ostraca]] from 2nd-century [[Egypt (Roman province)|Roman Egypt]].<ref>{{Cite web|title=Chicago Demotic Dictionary - Ḥ|url=https://oi.uchicago.edu/sites/oi.uchicago.edu/files/uploads/shared/docs/CDD_H2.pdf#246|last=Johnson|first=Janet|page=246}}</ref>

The [[Cypriot Turkish]] name {{lang|tr|hellim}} derives from this source, as does the name of the different modern Egyptian cheese {{transliteration|ar|''hâlûmi''}}.<ref name="Otter 2016" />

==History==
[[Image:Grilled_Halloumi.jpg|thumb|left|Fried halloumi cheese]]
The methods of making halloumi likely originated sometime in the [[Medieval]] [[Byzantine]] period (AD 395{{En dash}}1191).<ref>{{cite book |author= Goldstein, Darra; Merkle, Kathrin; Parasecoli, Fabio; Mennell, Stephen; Council of Europe |title= Culinary Cultures of Europe: Identity, Diversity and Dialogue |publisher= Council of Europe |year= 2005 |page=121 |isbn= 92-871-5744-8}}</ref> A recipe for enhancing ''ḥalūm'' ('cheese') by brining is found in the 14th-century Egyptian cookbook 
كنز الفوائد في تنويع الموائد : ''Kanz al-Fawāʾid fī Tanwīʿ al-Mawāʾid''.<ref>{{cite book|first1=Nawal|last1=Nasrallah|title=Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook: English Translation, with an Introduction and Glossary|url=https://books.google.com/books?id=fIJ1DwAAQBAJ&pg=PA335|publisher=Brill |date=9 November 2017|isbn=978-90-04-34991-9|via=[[Google Books]]}}</ref>

The earliest known surviving descriptions of Cypriot halloumi were recorded in the mid-16th century by Italian visitors to [[Cyprus]],<ref name='papademas'>P. Papademas, "Halloumi Cheese", p. 117''ff'', in Adnan Tamime, ed., ''Brined Cheeses''. Society of Dairy Technology series, Blackwell. 2006, {{ISBN|1-4051-2460-1}}</ref><ref name="Patapiou 2006">{{cite web|first=Nasa|last=Patapiou|title=Leonardo Donà in Cyprus - A future Doge in the Karpass Peninsula (1557)|date=2006|magazine=Cyprus Today|publisher=Press and Information Office, Ministry of Interior, Nicosia, Cyprus|url=http://www.moa.gov.cy/moi/PIO/PIO.nsf/5bb2d7867fb2fe5dc2257076004d0374/2B02FC22B66BB73EC225728200308D1A/$file/Cyprus%20Today,%20April%20-%20June%202006.pdf|page=8|access-date=25 October 2018}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> where it is often said to have originated.<ref name="Robinson, R. K. – Tamime, A. Y. 1991 144"/> However, the question of whether the recipe for the quintessential halloumi was born in Cyprus and then travelled to Lebanon and the rest of the Levant, or whether the basic techniques of making cheese that resists melting evolved over time in various parts of the eastern Mediterranean—or both—does not have a definitive answer.<ref name="Welz 2015"/><ref name="Garanti 2016">{{cite conference|first=Zanete|last=Garanti|book-title=Proceedings of the 2016 International Conference "Economic Science for Rural Development" No 43|title=Marketing Hellim / Halloumi Cheese: A Comparative Study of Northern and Southern Cyprus|url=http://llufb.llu.lv/conference/economic_science_rural/2016/Latvia_ESRD_43_2016-134-142.pdf|pages=134–142|date=April 2016|access-date=25 October 2018}}</ref><ref name='papademas'/>

Traditionally, Cypriot halloumi was made from sheep and/or goat's milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheese-makers began using more of the cheaper and more plentiful cow's milk.<ref>{{Cite news |last=Steinhauser |first=Gabriele |title=In Cyprus, New Cheese Edict Gets the Goat of Dairy Farmers |url=http://online.wsj.com/article/SB10000872396390443862604578032543426910614.html |access-date=2023-04-21 |newspaper=Wall Street Journal |date=12 October 2012 |language=en-US}}</ref><ref>{{Cite web |title=Halloumi hell: how will we survive the cheese crisis? |last=O'Reilly |first=Séamas |work=The Guardian |date=24 November 2019 |url= https://www.theguardian.com/global/2019/nov/24/the-halloumi-crisis-supplies-of-one-of-britains-best-loved-imports-are-running-low}}</ref>

==Overview and preparation==
[[Image:Haloumi dish at The Terrace, Emporium Hotel South Bank, Brisbane.jpg|thumb|right|Haloumi dish at a five-star luxury hotel]]
Although it can be consumed raw, halloumi is often used in cooking and can be fried until brown (without melting) due to its higher-than-typical melting point. This makes it an excellent cheese for [[frying]] or [[grilling]] (as in [[saganaki]]) and serving either as is, or with vegetables, or as an ingredient in salads or sandwiches. There are many recipes that use halloumi beyond simple grilling.<ref>{{Cite web |title=Best halloumi recipes |author= |website=Olive Magazine |date=10 October 2018 |url= https://www.olivemagazine.com/recipes/vegetarian/best-halloumi-recipes/}}</ref>

Traditional halloumi is a semicircular shape, weighing {{convert|220|–|270|g}}. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being chewed.<ref>{{cite news|last1=Eskin|first1=Leah|title=The salty, satisfying squeak of fried halloumi|url=http://www.chicagotribune.com/dining/recipes/sc-fried-halloumi-eskin-food-0325-20160321-column.html|access-date=3 April 2017|newspaper=NY Times|date=21 March 2016}}</ref>

Traditional halloumi is typically made from fresh, [[Unpasteurized|unpasteurised]] sheep and/or goat's milk.<ref name=":3">{{Citation |last=Hayaloglu |first=A. Adnan |title=Chapter 39 - Cheese Varieties Ripened Under Brine |date=2017-01-01 |url=https://www.sciencedirect.com/science/article/pii/B9780124170124000399 |work=Cheese (Fourth Edition) |pages=997–1040 |editor-last=McSweeney |editor-first=Paul L. H. |access-date=2023-04-21 |place=San Diego |publisher=Academic Press |language=en |isbn=978-0-12-417012-4 |editor2-last=Fox |editor2-first=Patrick F. |editor3-last=Cotter |editor3-first=Paul D. |editor4-last=Everett |editor4-first=David W.}}</ref> However, for its commercial production a mixture of pasteurized sheep, goat and occasionally cow's milk is used (with the cow's milk making up the lowest proportion of the milk used, if used at all).<ref name=":1" /><ref name=":2">{{Cite web |date= |title=Halloumi.cy Trade Service, Ministry of Energy, Commerce and Industry - Ingredients and Main Characteristics |url=https://halloumi.cy/ingredients |archive-url=https://web.archive.org/web/20230421213900/https://halloumi.cy/ingredients |archive-date=2023-04-21 |access-date=2023-04-22 |website=}}</ref>

Two main types of halloumi exist: fresh and mature.<ref>{{Cite web |date= |title=Types of Halloumi {{!}} Charalambides Christis |url=https://www.halloumicheese.eu/halloumi-cheese/types-of-halloumi |archive-url=https://web.archive.org/web/20230421213228/https://www.halloumicheese.eu/halloumi-cheese/types-of-halloumi |archive-date=2023-04-21 |access-date=2023-04-21 |website=Charalambides Christis}}</ref> Fresh halloumi has a semi-hard, elastic texture and a milder, less salty flavor compared to the aged version. As mature halloumi is stored in [[brine]] it has a harder, drier texture, as well as a saltier flavor.<ref name=":2" /><ref>{{Cite web |title=Flavor of the Month: Halloumi can be mild and creamy or strong and salty |author= |work=Food Management |date=17 September 2018 |url= https://www.food-management.com/food-beverage/flavor-month-halloumi-can-be-mild-and-creamy-or-strong-and-salty}}</ref> Both versions have a slight minty flavor, due to the addition of spearmint during the production of the cheese.

Sealed, halloumi (both fresh and mature) can last in a refrigerator for as long as a year.<ref>{{Cite news|title=Halloumi|language=en|work=BBC Good Food|url=https://www.bbcgoodfood.com/glossary/halloumi-glossary|access-date=2022-02-07}}</ref>

== Production ==
Production of halloumi cheese involves several key steps.<ref name=":0">{{Citation |last=Özer |first=Barbaros H. |title=CHEESE {{!}} Microflora of White-brined Cheeses |date=1999-01-01 |url=https://www.sciencedirect.com/science/article/pii/B0122270703003159 |encyclopedia=Encyclopedia of Food Microbiology |pages=397–403 |editor-last=Robinson |editor-first=Richard K. |access-date=2023-04-21 |place=Oxford |publisher=Elsevier |language=en |isbn=978-0-12-227070-3}}</ref>

The first step of halloumi production involves the coagulation of the milk in order to make [[curd]]s. This occurs by stirring rennet into the milk mixture while keeping it at a temperature of 30–34&nbsp;°C until the milk coagulates (a process which takes approximately 30–45 minutes). Once the curd is formed it is then cut, reheated and stirred in order to increase its firmness. The curds are then added to special molds and pressed until a sufficient amount of [[whey]] has been removed.<ref name=":0" />

The next step of production involves the boiling of the pressed curds in hot whey (collected during the pressing of the curds) for at least 30 minutes,<ref>{{Cite journal |last1=Papademas |first1=Photis |last2=Robinson |first2=Richard K |date=August 1998 |title=Halloumi cheese: the product and its characteristics |url=https://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.1998.tb02646.x |journal=International Journal of Dairy Technology |language=en |volume=51 |issue=3 |pages=98–103 |doi=10.1111/j.1471-0307.1998.tb02646.x |issn=1364-727X}}</ref> during a process known as scalding.<ref name=":3" /> This is the most crucial step in the halloumi production as it contributes to the characteristic texture of the cheese. The cooked pieces are then removed from the whey and are salted and garnished with fresh or dried mint (''[[Mentha viridis]]'') leaves. They are then folded and stored in salted whey for 1–3 days before being packed in airtight containers, ready to be sold and consumed.<ref>{{Cite web |date= |title=How Halloumi is Made {{!}} Charalambides Christis |url=https://www.halloumicheese.eu/halloumi-cheese/how-halloumi-is-made |archive-url=https://web.archive.org/web/20230421204803/https://www.halloumicheese.eu/halloumi-cheese/how-halloumi-is-made |archive-date=21 April 2023 |access-date=2023-04-21 |website=Charalambidis Christis}}</ref>

For the production of mature halloumi, the cheese needs to be kept in the brine whey for at least 40 days.<ref name=":1">{{Cite journal |last1=Kamilari |first1=Eleni |last2=Anagnostopoulos |first2=Dimitrios A. |last3=Papademas |first3=Photis |last4=Kamilaris |first4=Andreas |last5=Tsaltas |first5=Dimitrios |date=2020-05-01 |title=Characterizing Halloumi cheese's bacterial communities through metagenomic analysis |url=https://www.sciencedirect.com/science/article/pii/S0023643820302875 |journal=LWT |language=en |volume=126 |page=109298 |doi=10.1016/j.lwt.2020.109298 |arxiv=2004.01710 |s2cid=214802525 |issn=0023-6438}}</ref>

==Nutritional facts==
{{Convert|100|g|oz}} of commercially produced packaged halloumi typically contains:<ref>{{cite web |url=http://www.tesco.com/groceries/product/details/?id=261712501 |title=Tesco Halloumi 250G |access-date=2016-04-23 |publisher=Teso |archive-url=https://web.archive.org/web/20160414094221/http://www.tesco.com/groceries/product/details/?id=261712501 |archive-date=2016-04-14 }}</ref>
{| class="wikitable"
|+ 
! Fat
| 26.9 g 
|-
! Carbohydrate
| 2.2 g
|-
! Protein 
| 21.2 g
|-
! Energy 
| 336 kcal
|-
! Salt
| 2.8 g
|}

== See also ==
{{Portal|Food}}
* {{annotated link|Fried cheese}}
* [[Bread cheese]]
* {{annotated link|List of cheeses}}
* {{annotated link|Queijo coalho}}
* {{annotated link|Saganaki}}

== Notes ==
{{NoteFoot}}

==References==
{{Reflist|30em}}

==External links==
* [https://halloumi.cy/ Official website]
* {{commons category-inline|Halloumi}}
* {{wiktionary-inline}}

{{Cuisine of Egypt}}
{{Cuisine of Cyprus}}{{Greek cuisine}}{{Cuisine of Lebanon}}
{{Turkish cheeses}}
{{African cuisine}}

[[Category:Arab cuisine]]
[[Category:Cypriot cuisine]]
[[Category:Byzantine cuisine]]
[[Category:Cow's-milk cheeses]]
[[Category:Goat's-milk cheeses]]
[[Category:Sheep's-milk cheeses]]
[[Category:Stretched-curd cheeses]]
[[Category:Syrian cuisine]]
[[Category:Palestinian cuisine]]
[[Category:Iraqi cuisine]]
[[Category:Israeli cuisine]]
[[Category:Egyptian cuisine]]
[[Category:Lebanese cuisine]]
[[Category:Levantine cuisine]]
[[Category:Brined white cheeses]]
[[Category:Cypriot cheeses]]
[[Category:Middle Eastern cheeses]]
[[Category:Turkish cheeses]]
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