halloumi การใช้

• Halloumi is popular in the Levant, Greece, and Turkey.
• Combined, they meet half the domestic demand for halloumi.
• Traditional halloumi is made from unpasteurised sheep and goat milk.
• Halloumi is almost a national symbol for Cyprus'700, 000 people.
• Halloumi cheese originated in Cyprus and was initially made during the Medieval Byzantine period.
• Aged halloumi may be grated over pasta dishes.
• Sandwiches made out of grilled lountza and halloumi are favorite fast food snacks in Cyprus.
• In 1997, Cyprus exported 2, 240 tons of halloumi, nearly half to Arab countries.
• Halloumi ( Hellim ) is commonly served sliced, either fresh or grilled, as an appetiser.
• General Louis Palma di Cesnola wrote in 1877 that the village relied on its production of halloumi.
• Only 91 tons went to the United States, where authorities in 1990 awarded Cyprus halloumi an exclusive trademark.
• Traditional halloumi is a semicircular shape, about the size of a large wallet, weighing 220 270 g.
• In accordance with this tradition, many packages of halloumi contain fragments of mint leaves on the surface of the cheese.
• Small amounts reheated in water or broth provide a nourishing and tasty meal, especially with added cubes of aged halloumi.
• Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.
• Other cheese makers _ faraway Danes _ say Cyprus'halloumi is much like other Mediterranean cheeses and thus deserves no special cachet.