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.
It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation. Halloumi is popular in the Levant, Greece and Turkey.It has recently become very popular in the United Kingdom.ypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza â a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage. The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine.