I know, it's a traditional Cypriot cheese but halloumi reminds me by a dream of mine, dream I had several years ago.I was somewhere in Africa, riding a camel and a beautiful and handsome beduin offered me cheese. I hadn't any idea what kind of cheese was that one but it was really tasty with its fresh smell of green mint.
Over the years, being in a large conference about milk products I've been eaten halloumi and...the taste of this one was exactly the same as my dreamed cheese had. Strange fact, isn't it ? Don't you dare to ask me something about the beduin because I don't say any word.
So, let's make halloumi cheese.
Add dizolved rennet (2-3 tbs) to fresh raw heated milk (about 4-5 l) and let it stand for 30 minutes (or till the milk curdles).
Adauga 2-3 l-ri de cheag dizolvat la 4-5 l de lapte proaspat, nefiert, incalzit in jurul a 35-37 C. Lasa-l sa stea pina cind se leaga si capata forma consistenta.Taie compozitia in cuburi si da-le la scurs in pinza special folosita pt. asa ceva.Amesteca-le acolo cu menta tocata. Scurge tot lichidul . Scoate brinza din pinza si fierbe-o in zer ce clocoteste. Fa pasul asta pentru 20 de minute.Scoate cu grija brinza de la fiert.