Haloumi (or Halloumi) is a traditional Cypriot Cheese but it is also popular in Greece. Traditionally it is made from a mixture of goat and sheeps milk but can also be made with cows milk.  It has a high melting point and is prepared by frying or grilling it. Haloumi is unusual in that no starter is used in the make.

Make time – Approx 2.5 hours


  • 10 Litres of Raw Milk
  • 7 mls Rennet


  1. Bring milk up to 32c
  2. Add Rennet and stir with up and down motions for about 30 strokes
  3. Leave for 1 hour until a clean cut is achieved
  4. Cut curds into 1cm cubes
  5. Leave to settle for 5 minutes
  6. Bring curds up to 38c stirring regularly so curds don’t mat
  7. Leave to settle for 5 minutes
  8. Ladle into mold lined with cheese cloth, pressing curds into all corners and edges (be sure to save the whey for Easy Ricotta)
  9. Press for at least 30 minutes at 15kg
  10. Cut into 12 even sized pieces
  11. Bring whey to 95c
  12. Cook Haloumi in whey for about 20 minutes, or until the cheese floats to the surface
  13. Salt and add herbs if desired and leave to drain on cheese mats

Store in brine or vacuum pack

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