8 Gastronomy in Cyprus of curd are placed in the whey and heated at a temperature higher than 90°C for at least 30 minutes. The curd pieces are removed from the whey and where applicable salted on the surface. Leaves of fresh or dried mint are also added mixed or not with salt. Mint can also be placed before packaging and/or alternatively only before packaging. The pieces of Halloumi are optionally folded and, once cooled, placed in salt whey for at least 8 hours to 3 days before being packed. The product may also undergo heat treatment after packaging , whereby its core temperature exceeds 72°C for a maximum of 3 minutes. 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 PDO 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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