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.
Techniques of Production. The key ingredient in making halloumi is fresh milk which, according to the Standard, CY 594/1985 is either sheep or goat or a mixture of these with or without cow s milk. The remainder materials are rennet (excluding rennet coming out from the stomach of pigs), salt and mint, fresh or dried.echniques of Production. The key ingredient in making halloumi is fresh milk which, according to the Standard, CY 594/1985 is either sheep or goat or a mixture of these with or without cow s milk. The remainder materials are rennet (excluding rennet coming out from the stomach of pigs), salt and mint, fresh or dried.