Halloumi: Béda antara owahan

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{{Infobox cheese|name=Halloumi|image=File:Halloumislice zoom.jpg|caption=Fresh sliced halloumi|othernames=|country=[[Eastern Mediterranean]]<ref name="Welz 2015" /><ref name="Garanti 2016">{{cite conference|first=Zanete|last=Garanti|book-title=Proceedings of the 2016 International Conference "Economic Science for Rural Development" No 43|title=Marketing Hellim / Halloumi Cheese: A Comparative Study of Northern and Southern Cyprus|url=http://llufb.llu.lv/conference/economic_science_rural/2016/Latvia_ESRD_43_2016-134-142.pdf|pages=134–142|date=April 2016|access-date=25 October 2018}}</ref><ref name='papademas' />|source=[[Goat]], [[sheep]], sometimes [[cow]]|pasteurised=Commercially, but not traditionally|texture=Semi-soft|fat=|protein=|dimensions=|weight=|aging=Commercially not aged<br />Traditionally aged{{Citation needed|date=April 2008}}|certification=No}}
 
'''Halloumi''' utawa '''haloumi''' ( {{IPAc-en|h|ə|ˈ|l|uː|m|i}} ) iku, unripened, brined semi-atos [[Kèju|keju]] digawe saka campuran wedhus kang lan susu wedhus kang, lan kadhangkala uga [[Susu|cow kang susu]] . <ref>{{Cite journal|last=Gibbs|first=Paul|last2=Morphitou|first2=Ria|last3=Savva|first3=George|year=2004|title=Halloumi: exporting to retain traditional food products|url=http://www.emeraldinsight.com/Insight/ViewContentServlet?Filename=Published/EmeraldFullTextArticle/Articles/0701060706.html|journal=British Food Journal|volume=106|issue=7|pages=569–576|doi=10.1108/00070700410545755}}</ref> <ref>{{Cite web|url=http://www.britannica.com/EBchecked/topic/148573/Cyprus|title=Cyprus - Cultural life - Daily life and social customs - halloumi cheese.|last=|first=|publisher=www.britannica.com|access-date=2009-06-16|quote=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}}</ref> <ref>{{Cite book|url=https://archive.org/details/gluttonsglossary00ayto/page/133|title=The glutton's glossary: a dictionary of food and drink terms|last=Ayto, John|publisher=Routledge|year=1990|isbn=0-415-02647-4|page=[https://archive.org/details/gluttonsglossary00ayto/page/133 133]|quote=Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk.|url-access=registration}}</ref> <ref>{{Cite book|title=Doing Business with the Republic of Cyprus|last=Dew, Philip – Reuvid, Jonathan - Consultant Editors|publisher=GMB Publishing Ltd|year=2005|isbn=1-905050-54-2|page=46|quote=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}}</ref> Iki nduweni [[Titik lebur|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, <ref name="CFVM">{{Cite web|url=http://foodmuseum.cs.ucy.ac.cy/web/guest/parsintages/civitem/1735#_bs_civitems_tabcyprus.rec.tab1|title=Χαλλούμι|last=Lazarou|first=Stalo|website=foodmuseum.cs.ucy.ac.cy|publisher=Cyprus Food Virtual Museum|language=Greek|access-date=30 November 2015}}</ref> sanajan ora ana bakteri sing ngasilake asam kanggo nyiyapake. <ref>{{Cite book|title=Traditional Cheesemaking Manual|last=Charles O'Connor|publisher=International Livestock Centre for Africa}}</ref>