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Halloumislice zoom.jpg
Fresh sliced halloumi
Nagara asalEastern Mediterranean[1][2][3]
Sumberé susuGoat, sheep, sometimes cow
PastéurisasiCommercially, but not traditionally
Suwéné nuwaCommercially not aged
Traditionally aged[butuh sitiran]
Symbol question.svg Médhia magepokan ing Wikimedia Commons

Halloumi utawa haloumi ( /həˈlmi/ ) iku, unripened, brined semi-atos keju digawe saka campuran wedhus kang lan susu wedhus kang, lan kadhangkala uga cow kang susu . [4] [5] [6] [7] Iki nduweni titik leleh sing dhuwur lan mula gampang digoreng utawa dipanggang . Properti iki nggawe pengganti daging sing kawentar. Rennet digunakake kanggo nyusut susu ing produksi halloumi, [8] sanajan ora ana bakteri sing ngasilake asam kanggo nyiyapake. [9]

Halloumi asring digandhengake karo pulo Siprus, ing kana wis diprodhuksi dening pirang-pirang etnik sajrone pirang-pirang atus taun. [1] Uga misuwur ing saindenging tlatah sing umum dikenal kanthi jeneng Levant . [10] [11] Kasedhiya dadi wiyar ing Turki sawise taun 2000. Ing taun 2013, panjaluk ing Inggris wis ngungkuli kabeh negara Eropa kajaba Siprus. [12]

Rujukan[besut | besut sumber]

  1. a b Welz, Gisela (1 September 2015). European Products: Making and Unmaking Heritage in Cyprus. Berghahn Books. pp. 93–110. ISBN 9781782388234 – via Google Books.
  2. Garanti, Zanete (April 2016). "Marketing Hellim / Halloumi Cheese: A Comparative Study of Northern and Southern Cyprus" (PDF). Proceedings of the 2016 International Conference "Economic Science for Rural Development" No 43. pp. 134–142. Dibukak ing 25 October 2018.
  3. P. Papademas, "Halloumi Cheese", p. 117ff, in Adnan Tamime, ed., Brined Cheeses in the Society of Dairy Technology series, Blackwell 2006, ISBN 1-4051-2460-1
  4. Gibbs, Paul; Morphitou, Ria; Savva, George (2004). "Halloumi: exporting to retain traditional food products". British Food Journal. 106 (7): 569–576. doi:10.1108/00070700410545755.
  5. "Cyprus - Cultural life - Daily life and social customs - halloumi cheese". www.britannica.com. Dibukak ing 2009-06-16. 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
  6. Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. p. 133. ISBN 0-415-02647-4. Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk.
  7. Dew, Philip – Reuvid, Jonathan - Consultant Editors (2005). Doing Business with the Republic of Cyprus. GMB Publishing Ltd. p. 46. ISBN 1-905050-54-2. 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 nameCS1 maint: multiple names: authors list (link)
  8. Lazarou, Stalo. "Χαλλούμι". foodmuseum.cs.ucy.ac.cy (ing basa Greek). Cyprus Food Virtual Museum. Dibukak ing 30 November 2015.CS1 dandani: Basa ora kaweruhan (link)
  9. Charles O'Connor. Traditional Cheesemaking Manual. International Livestock Centre for Africa.
  10. Robinson, R. K. – Tamime, A. Y. (1991). Feta and Related Cheeses. Woodhead Publishing. p. 144. ISBN 1-85573-278-5. 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 yogurtCS1 maint: multiple names: authors list (link)
  11. Allen, Gary J. (2007). The herbalist in the kitchen. University of Illinois Press. p. 212. ISBN 978-0-252-03162-5. Haloumi (sometimes spelled Halloumi) is a brine-cured cheese from Cyprus containing chopped mint.
  12. Cooke, Nicholas (22 September 2013). "How halloumi took over the UK". BBC News. Dibukak ing 2013-09-23.