HALLOUMI CHEESE - THE PRODUCT AND ITS CHARACTERISTICS

Halloumi, the traditional cheese of Cyprus, is extremely popular in th e Middle East and rite Mediterranean regions of Europe and in recent y ears exports from Cyprus have risen. The basic cheesemaking process pl aces halloumi in the family of white brined cheeses, but some of its c haracteristics are quite unique. This paper reviews the studies that h ave been carried out oil rile chemical composition, manufacturing proc edure(s), sensory quality and storage of halloumi and considers some p roposed developments, such as the use of reconstituted milk powders or homogenized milk.