Many villages of Cyprus produce the traditional cheese “halloumi” with great enthousiasm and dedication. Below we will give some general information concerning the production of this traditional and delicious product.
Prasteio Kellakiou is one of the villages where the production of halloumi and other traditional products is still rich.
The traditional “halloumi” and “anari” are two white cheeses. In older times, the shepherds used to accomplish their production.
The milk is heated at a low temperature inside a huge traditional copper caldron called “chartzin”. Thereafter, the producer adds “pithkia” which is a special enzyme that helps the milk to thicken. An hour later the milk is set and then the “halloumi” is cut and put in the “talaria”, which are some special wicker-baskets. Later on the halloumi is being pressed by hand so that the liquids are removed.
After pressing it, the halloumi is placed in the “tiroskamni” (traditional tool) and it is cut into small pieces around 200 gr each.
The rest of the liquid, which has remained in the caldron is reheated at a high temperature in order to produce “anari”. Anari is a white soft cheese and can be salted or not.
In the meanwhile, when the small pieces of “halloumi” become completely dry, they are put once again in the “talari” with the liquid “noros”. After a while, they come on the surface of the talari and at this point they are considered ready. So, the producer takes the pieces of halloumi out and adds salt and mint. Then the pieces are folded and put into glass pots with some “noros”.
There are many ways to eat the traditional halloumi. You can try it right after its production or even grilled on charcoals. You can also put in on your pasta or in the traditional soup “trachana” or in salads. It is one of the most delicious traditional products of our country. |
