Unpasteurized cheese, also known as raw-milk cheese, is made from milk that has not been pasteurized. Pasteurization occurs during cheesemaking when milk is heated at the beginning of the cheesemaking process to destroy microorganisims that can potentially cause sickness or spoilage.
Being stored in brine, Halloumi is quite a salty cheese; if it is too salty for you, simply rinse it under running water before using it. Once opened, Halloumi can be kept in fresh water in the fridge for several days, or it can be frozen for up to 3 months.
Battered halloumi at Bistro 1847, 26 Great Western Arcade, Colmore Row Many places have a signature dish and this is it for vegetarian cafe Bistro 1847. THE REGISTRATION of halloumi as a protected designation of origin is threatening to become a never-ending problem, only second to the Cyprus problem. I went for mini fish and chips with pea puree, halloumi salad with chilli tomato salsa, and salt and cracked black pepper squid with paprika aioli.