1 Heart disease. 2  Stroke. 3  Cancer, including cancer of the uterus, cervix, endometrium, ovaries, breast, colon, rectum, esophagus, liver, gallbladder, pancreas, kidney and prostate. 4  Breathing disorders, including sleep apnea, a potentially serious sleep disorder in which breathing repeatedly stops and starts.
Traditional halloumi is made from unpasteurised sheep and goat milk. Many people also like halloumi that has been aged; kept in its own brine, it is much drier, much stronger and much saltier. This cheese is very different from the milder halloumi that Western chefs use as an ingredient.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.
Made by High Weald Dairy in Sussex, Halloumi is a salty, brined cheese, originally from the Mediterranean and traditionally and most successfully made from sheep milk. It is widley used in cooking as a meat substitute.Eaten raw it is a distinctly squeaky cheese.ade by High Weald Dairy in Sussex, Halloumi is a salty, brined cheese, originally from the Mediterranean and traditionally and most successfully made from sheep milk. It is widley used in cooking as a meat substitute.