Halloumi is a cheese from which country?
Halloumi in the United Kingdom surpassed that in every other European country, except Cyprus, by 2013. The English name "halloumi" is derived from Modern , "challoúmi", from Cypriot Maronite Arabic "xallúm", ultimately from Egyptian . The Egyptian Arabic word is itself a loanword from Coptic (Sahidic) and (Bohairic) 'cheese', referring to a cheese that was eaten in medieval Egypt. In modern Egypt, "hâlûmi" is similar to Cypriot "halloumi" but is essentially a different cheese, is eaten either fresh or brined and spiced. In Northern Cyprus halloumi is generally known by the Turkish name . The methods of making halloumi and cheeses
Halloumi creation, due to its similarity to Nablusi cheese and the region's long history of consuming halloumi cheese. Halloumi in Israel is sometimes fried in olive oil and served for breakfast with meze. It is also eaten with fish. 100 grams of commercially produced packaged halloumi has a typical composition of: Halloumi Halloumi or haloumi () is a semi-hard, unripened, brined cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled. Rennet is used to curdle the milk in halloumi production, although