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.
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.