Halloumi
Halloumi utawa haloumi ( /həˈluːmi/ ) iku, unripened, brined semi-atos keju digawe saka campuran wedhus kang lan susu wedhus kang, lan kadhangkala uga cow kang susu . [1] [2] [3] [4] Iki nduweni titik leleh sing dhuwur lan mula gampang digoreng utawa dipanggang . Properti iki nggawe pengganti daging sing kawentar. Rennet digunakake kanggo nyusut susu ing produksi halloumi, [5] sanajan ora ana bakteri sing ngasilake asam kanggo nyiyapake. [6]
| Halloumi | |
|---|---|
| Masalah skrip: Fungsi "getValue" ora ana. Fresh sliced halloumi | |
| Nagara asal | Masalah skrip: Fungsi "getValue" ora ana. |
| Kutha | Masalah skrip: Fungsi "getValue" ora ana. |
| Sumberé susu | Masalah skrip: Fungsi "getValue" ora ana. |
| Pastéurisasi | Commercially, but not traditionally |
| Tèkstur | Semi-soft |
| Suwéné nuwa | Commercially not aged Traditionally aged[butuh sitiran] |
| Sèrtifikasi | No |
 [[Commons:Kategori:Masalah skrip: Fungsi "getValue" ora ana. |Médhia magepokan ing Wikimedia Commons]] | |
Halloumi asring digandhengake karo pulo Siprus, ing kana wis diprodhuksi dening pirang-pirang etnik sajrone pirang-pirang atus taun. [7] Uga misuwur ing saindenging tlatah sing umum dikenal kanthi jeneng Levant . [8] [9] Kasedhiya dadi wiyar ing Turki sawise taun 2000. Ing taun 2013, panjaluk ing Inggris wis ngungkuli kabeh negara Eropa kajaba Siprus. [10]
Rujukan
besut- ↑ Gibbs, Paul; Morphitou, Ria; Savva, George (2004). "Halloumi: exporting to retain traditional food products". British Food Journal. 106 (7): 569–576. doi:10.1108/00070700410545755.[pranala mati permanèn]
- ↑ "Cyprus - Cultural life - Daily life and social customs - halloumi cheese". www.britannica.com. Dibukak ing 2009-06-16.
Geography has left Cyprus heir to numerous culinary traditions—particularly those of the Levant, Anatolia, and Greece — but some dishes, such as the island’s halloumi cheese…are purely Cypriot
- ↑ Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. kc. 133. ISBN 0-415-02647-4.
Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk.
- ↑ Dew, Philip – Reuvid, Jonathan - Consultant Editors (2005). Doing Business with the Republic of Cyprus. GMB Publishing Ltd. kc. 46. ISBN 1-905050-54-2.
Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus ; therefore no other country may export cheese of the same name
{{cite book}}:|last=has generic name (pitulung)CS1 maint: multiple names: authors list (link) - ↑ Lazarou, Stalo. "Χαλλούμι". foodmuseum.cs.ucy.ac.cy . Cyprus Food Virtual Museum. Dibukak ing 30 Novèmber 2015.
- ↑ Charles O'Connor. Traditional Cheesemaking Manual. International Livestock Centre for Africa.
- ↑ Welz, Gisela (1 Sèptèmber 2015). European Products: Making and Unmaking Heritage in Cyprus. Berghahn Books. kc. 93–110. ISBN 9781782388234 – lumantar Google Books.
- ↑ Robinson, R. K. – Tamime, A. Y. (1991). Feta and Related Cheeses. Woodhead Publishing. kc. 144. ISBN 1-85573-278-5.
Halloumi is a semi-hard to hard, unripened cheese that, traditionally, is made from either sheep's milk or goat's milk or a mixture of the two. Although the cheese has its origins in Cyprus, it is widely popular throughout the Middle East, and hence many countries have now become involved with its manufacture. In Australia, it is coated with a greek yogurt
{{cite book}}: CS1 maint: multiple names: authors list (link) - ↑ Allen, Gary J. (2007). The herbalist in the kitchen. University of Illinois Press. kc. 212. ISBN 978-0-252-03162-5.
Haloumi (sometimes spelled Halloumi) is a brine-cured cheese from Cyprus containing chopped mint.
- ↑ Cooke, Nicholas (22 Sèptèmber 2013). "How halloumi took over the UK". BBC News. Dibukak ing 2013-09-23.