{"data":{"slug":"halloumi","name":"Halloumi","country":"Cyprus","milk":"mixed","style":"stretched","style_label":"Pasta filata","strength":2,"strength_label":"Gentle","summary":"The cheese that grills. Its curd is cooked, so it will not melt.","image":"https:\/\/havarti.org\/cheeses\/halloumi\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/halloumi","region":"Cyprus","aka":"Hellim","texture":"Firm, squeaky and layered; it folds rather than melts","rind":"None \u2014 kept in brine, often folded around a mint leaf","age":{"min_months":0,"max_months":3,"label":"days \u2013 3 mo"},"description":"The curd is heated in whey before shaping, which denatures the proteins so they will no longer flow. That is why halloumi holds its shape on a grill while every other cheese collapses.\n\nTraditionally sheep and goat's milk, folded around a mint leaf and stored in brine. Very salty raw; grill or fry it and it turns golden, squeaky and savoury. Cow's-milk versions are cheaper and noticeably rubberier.","flavour_notes":["salt","mint","fresh milk","a browned savoury crust"],"pairings":["Watermelon","Lemon","Grilled vegetables","Retsina"],"vegetarian":null,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"burrata","name":"Burrata","url":"https:\/\/havarti.org\/api\/cheeses\/burrata"},{"slug":"caciocavallo","name":"Caciocavallo","url":"https:\/\/havarti.org\/api\/cheeses\/caciocavallo"},{"slug":"kashkaval","name":"Kashkaval","url":"https:\/\/havarti.org\/api\/cheeses\/kashkaval"},{"slug":"mozzarella-di-bufala","name":"Mozzarella di Bufala Campana","url":"https:\/\/havarti.org\/api\/cheeses\/mozzarella-di-bufala"}]}}