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.
Traditional halloumi is a semicircular shape, about the size of a large wallet, weighing 220270 g.
Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.
Aged halloumi may be grated over pasta dishes.
