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September 12, 2012


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ma che meraviglia, dieci e lode a te Simo!!!!

My Italian Smörgåsbord

anche io ho fatto una specie di crescenza :) ma per postarla ce ne vorra' perche' tra poco parto. fantastico l'halloumi fatto in casa, a questa non ci avrei mai pensato! ma tu riesci a trovare del latte intero 100% sicuro? (senza ormoni e robaccia simile)


Wow! I've never heard of this cheese before or tasted it. Would have loved to taste yours.

A Canadian Foodie

Wow! This will be one of our cheeses this fall - we just made it Sunday on our cheese tour... I have bookmarked this post to "study" as I am in a rush right now - it looks considerably different that how ours was made. Cannot WAIT to compare notes!
SOSOSOSO excited to see such success!!!!!

Simona Carini

Grazie, Martissima!

Ciao Barbara. Buon viaggio (vai in Italia?). Di fatto si': vivo in una zona con molte capre e molte mucche e il latte buono riesco a trovarlo. Sono fortunata.

Ciao Paz. It's not easy to find it here as well and I can tell you it is quite expensive, all the more reason to try to make it myself.

Ciao Valerie. I am very curious to see what yours looks like.


Ooo... You made my all time favorite cheese! I love halloumi, but have yet to make it myself. Now that I look at yours it seems doable almost, so have to go out and get me some of those containers to start with.

My Italian Smörgåsbord

ciao Simona. vado negli USA (mio marito e' americano). fortunata si. io invece vivo in una grande citta' e di capre e mucche al pascolo se ne vedono poche (anzi nessuna). ma il formaggio fatto in casa e' talmente buono che non rinuncio a qualche esperimento ogni tanto. anche se il latte del supermercato e' quello che e'. baci e complimenti ancora per il tuo fantastico halloumi


Simona I'm very glad I opened my reader after such a long time and the first recipe that my eye caught was of course your halloumi. I am so happy you made halloumi and it looks wonderful. Now that I am in the countryside and can find fresh ewe's milk, I really want to experiment in making cheese. I will e-mail you.


Sounds like a wonderful cheese. I wonder how it might taste with cow's milk? I love cheeses that you can put on the griddle, like scamorza. The taste and texture of fabulous!

A Canadian Foodie

You will see how different Mary's recipe is from this one - this looks more traditional and I will love to try it. Maybe you can scan it and send it to me.

Simona Carini

Hi Simone. It is perfectly doable and I hope you'll give it a try.

Ciao Barbara e buon viaggio. Abbiamo in comune l'origine della nostra dolce meta' ;) Non so qual e' la situazione latte in Svezia, ma se e' fresco e pastorizzato non ad alte temperature, va bene per fare il formaggio.

Hi Ivy. You have a great advantage over me, having access to fresh ewe's milk. And you have a brand new kitchen in which to play ;)

Ciao Frank. I have never had Halloumi made with sheep's milk, so I don't know how it compares to mine. I can imagine it being richer, since sheep's milk has a higher fat content than cow or milk. My Halloumi does not have a strong flavor: it tastes fresh and the texture is a bit chewy once grilled, softer than scamorza.

Ciao Valerie. I'll look at Mary's recipe. You can print the recipe I used from the page I reference.

christine @ wannafoodie

I love your tip of leaving the cheese in the mould during the scalding process. Smart. As I read all of these halloumi posts, I really cannot wait to make it myself. I chose the feta for this round but am absolutely going to make a point of trying the halloumi sooner rather than later. Thanks for sharing!

Simona Carini

Hi Christine. I am glad you found my post helpful and having had a great experience making Halloumi, I recommend it.

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