It’s packed with protein but loaded with salt. The experts have been called in to give their take on the Cypriot cheese. In the early 2000s, few of us had heard of Halloumi .
Now, the United Kingdom is the world’s biggest buyer of the Cypriot cheese, with some supermarkets selling up to seven different varieties. Its versatility – working in curries, burgers and stir-fries – means that it’s become ubiquitous with efforts to cut back on meat and taken up permanent residence in the veggie sections of menus. Its sturdy texture means that, deep-fried, it is offered as an alternative to chips, while its popular pairing with salads and grain means that it’s also gleamed as a “health halo”.
But Halloumi isn’t as squeaky clean as you might think. In fact, it’s got three times the calories of ricotta , is saltier than Stilton and contains more fat than cheese board favourites such as Camembert and Brie . So how did it become the popular “healthy choice”? “Its high protein content makes Halloumi filling and appeals to people looking for a meat substitute, while its firm texture holds up well when grilled or fried,” explains nutritionist Nichola Ludlam-Raine.
However, how much we eat plays a vital role in the healthiness of the cheese and portions that are four times the recommended 30g serving size are routinely plated up. “This increases the intake of both salt and fat,” she says. She’s shared how to eat it to retain its health benefits.
What exactly .
