Why is it so Difficult to Melt Halloumi? | Food Unwrapped

Unlike most other cheese, halloumi is extremely resistant to being melted, but why is that? Matt Tebbutt heads to Cyprus to find out.

Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbut, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.

[berkrullah]

i loved the condescending british attitude. keep up the good work

[halloumi]

The chef made halloumi look even more mouth watering than I thought was possible 😍

[marcmckenzie]

A man who is so offended by milking goats, is well... separated from reality.

[rumorcontrol]

Answer: They pre-cook it in it's own whey for a bit

[AndreasGeorgiades]

The actual answer is NOT adding citric acid that makes the protein strands all elastic like Mozzarella. Mozzarella is also cooked like Halloumi, albeit at lower temps, but it melts and is all rubbery. Halloumi cooking/grilling tip: Cut thick and cook high and fast to caramelize both surfaces. Prolonged cooking will dry it up.

[fearmybubble]

Presenter looks so damn condescending and his vibes are so plastic 90s that I feel like I'm watching a dated documentary

[joshuataylor]

This joker is getting a load of free holidays out of quick googles.

[keyboard_g]

This show always has about 10 seconds of information.

[ideoformsun]

Sheep and goats milk are easier to digest because of less lactose and other allergens. And what they feed the cows. Grass grazing in a large pasture is best.

[hemagoel]

Holy moly! This is exactly how 'Paneer' is made in India with cow/buffalo milk. Milk is boiled and lemon/ sour curd is added, the milk splits, and the solids separate from the whey. Then the whole mixture is cooked in the whey till it boils and the pot is taken off the heat and kept covered for a few minutes. Then using a cheese strainer the whey is pressed out while it is still hot. The roundel of 'Paneer' is put in cool water to stop further cooking and kept in an airtight container submerged in water. If you keep changing the water once in two days, it will stay fresh for up to six days in the refrigerator. It holds its shape and does not melt. Gets crisp when shallow fried or barbequed.

[marti]

"What's your favorite?"
"halloumi cheese"

this man is my spirit animal

[vla]

The cottage cheese paneer from India also does not melt in high temperature. It is grilled, roasted, baked & cooked in gravy.

[shaynecarter-murray]

Never even heard of this cheese before, now I must order some because I live in Small Town USA and nowhere local carries it

[novashard]

I don’t like the presenter, but the program is interesting.

[yiasminathefangirl]

omg my hometown of Larnaca❤️❤️❤️❤️ i love grilled halloumi sooo much😁

[DanSlotea]

I laugh everytime I hear about the "laser thermometer". There"s no such thing. The laser dot is there only to aid you in pointing the infrared sensor and it can be disabled in the settings.

[crazyade]

I remember going to the old factory and loading a refridgerated trailer for the UK every month

[NetRolllerD]

Given that the curds are being cooked in their own whey, one has to wonder if it's truly just the protein (casein) molecules getting more "tightly packed" (polymerized, perhaps?), or if the temperatures are high enough to also precipitate out whey proteins, effectively forming a conventional cheese-ricotta composite that's more heat resistant than either protein would be alone.

[emir]

The man flew across the world just to find out why a certain cheese doesn’t melt 🤦🏻‍♂️

[dapperdapper]

The Halloumi factory owner sounds exactly like General Admiral Aladeen