8 Gastronomy in Cyprus and then cooled. After milk coagulation with rennet, the curd (“drosinon”) is cut and reheated while stirring to 40°C. The curd is placed into special moulds (“talaria”) and pressed. After the removal of “Anari” cheese, the pieces of curd are placed in thewhey and heated at a temperature higher than 90°C for at least 30 minutes. The curd pieces are removed from the whey and salted on the surface. Leaves of fresh or dried mint are added. The pieces of Halloumi are folded and, once cooled, placed in salt whey for 1-3 days before being packed. Mature Halloumi can be kept in salt whey for at least 40 days at 15-20°C. Gastronomy: The particularity of Halloumi not to melt at high temperatures allows it to be consumed both as it is as well as fried, grilled etc. Furthermore, Halloumi is consumed in soups (e.g. Trahanas), it complements watermelon, or is grated onto pasta. It is also used as an ingredient in various baked goods (e.g. Halloumi pies).
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