Haloumi is a Mediterranean cheese that is made from sheep’s or goat’s milk and has a pungent, slightly sour flavor. It is often eaten as a topping on salads or as part of a plate of mezze (a variety of Middle Eastern cuisine). Haloumi was probably first domesticated in Cyprus around 5,000 BC.
The cheese can be traced back to the ancient Greeks, who called it “haloumides” and enjoyed it as an appetizer. The Romans also loved haloumi and put it on their pizzas. To get more details about Haloumi Traditional Style Cyprus you may browse this site.
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Haloumi was once very popular in Greece, but due to its high price, it became less common in recent years. However, thanks to the influx of tourists to the country, haloumi is now making a comeback and can be found at many restaurants.
Here are some of the most common types of haloumi:
-Greek-style haloumi: This type of haloumi is usually round and has a smooth, creamy texture. It is usually topped with tomato or tzatziki sauce.
-Turkish-style haloumi: This type of haloumi is thicker and has a firmer texture. It is traditionally topped with spicy tomato sauce or kebab meat.
-Lebanese-style haloumi: This type of haloumi is shaped into cylinders and has a slightly crumbly texture. It is most commonly served with tabbouli salad or hummus.