Halloumi: Difference between revisions

| name = Halloumi

| image = File:Halloumislice zoom.jpg

| caption = Fresh sliced halloumi

'''Halloumi''' or '''haloumi'''{{NoteTag|{{IPAc-en|h|ə|ˈ|l|uː|m|i}} {{respell|hə|LOO|mee}};}}{{NoteTag|{{bulleted list|{{lang-el|χαλούμι|chaloúmi}}; |{{lang-tr|hellim}}; |{{lang-ar|حلوم|ḥalūm}}. }} }} is a [[cheese]] ofthat Cypriotoriginated originin [[Cyprus]].<ref name=":4" /> It is made from a mixture of [[goat milk|goat's]] and [[sheep's milk]], and sometimes also [[cow's milk]].<ref>{{cite web |title=Cyprus - Cultural life - Daily life and social customs - halloumi cheese. |url=https://www.britannica.com/EBchecked/topic/148573/Cyprus |access-date=2009-06-16 |publisher=www.britannica.com |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 |url=https://archive.org/details/gluttonsglossary00ayto/page/133 |title=The glutton's glossary: a dictionary of food and drink terms |publisher=Routledge |year=1990 |isbn=0-415-02647-4 |page=[https://archive.org/details/gluttonsglossary00ayto/page/133 133] |quote=Haloumi, or halumi, is a mild salty Cypriot cheese made from goats', ewes,' or cows' milk. |url-access=registration}}</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 |isbn=1-85573-278-5 |page=144 |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 name=":4">{{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 werewas included) the proportion of it.<ref>"Application for the name 'halloumi' to go to EU in early 2007". ''[[Cyprus Mail]]''. September 2, 2006.

The English name ''halloumi'' is derived from Modern {{lang-el|χαλλούμι}} {{IPA-el|xaˈlumi|}}, ''{{translit|el|khalloúmi''}}, from [[Cypriot Maronite Arabic]] ''{{lang|acy|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{{lang|halōmcop|ϩⲁⲗⲱⲙ}}}} {{transliteration|cop|''halōm''}} ([[Sahidic]]) and {{Script/Coptic|{{lang|cop|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'' "{{gloss|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" />

A recipe for enhancing ''{{translit|ar|ḥalūm''}} ('{{gloss|cheese'}}) by brining is found in the 14th-century Egyptian cookbook

{{lang|ar|كنز الفوائد في تنويع الموائد}} : ''({{translit|ar|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 halloumi in Cyprus 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="papademas" /><ref>{{Cite book |last=Welz |first=Gisela |title=Taste, power, tradition: geographical indications as cultural property |date=2017 |publisher=Universitätsverlag Göttingen |year=2017 |isbn=978-3-86395-208-2 |editor-last=May |editor-first=Sarah |series=Göttingen studies in cultural property |location=Göttingen, Niedersachs |pages=25 |editor-last2=Sidali |editor-first2=Katia Laura |editor-last3=Spiller |editor-first3=Achim |editor-last4=Tschofen |editor-first4=Bernhard}}</ref><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><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'/>

[[Category:Syrian cuisinecheeses]]