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.
Halloumi Cheese. The cooking of the final cheese in hot whey is integral to the making of Halloumi, so we will begin by filtering off the whey from the curds until you can see the curds below. I do this using a sanitized colander and just scooping the whey out with another ladle, bowl, or cup. Re-hydrate in 1/4 cup water before heating milk and then add when milk is at the proper temperature. 2  Calcium chloride for pasteurized cold stored milk - 3/8 tsp per gallon. 3  Usually none needed if using fresh raw milk. 4  Liquid rennet (1/8 tsp for raw milk up to 1/4 tsp for pasteurized).