Is halloumi healthy? What is the nutritional value of halloumi? How do you store halloumi? Can you freeze halloumi? In our dairy making halloumi is our specialty. We know everything about it!
Is Berloumi halloumi healthy?
We could say that halloumi is healthy because we make and eat it everyday! However halloumi always has a high nutritional value due to the fats and proteins. Our Berloumi halloumi is made of milk straight from the cow. Like many other cheeses, Berloumi is a 50+ cheese. This means that there is more than 50 % fat in the cheese on the dry matter. On the dry matter! Most cheeses contain about 50% of water.
Whether halloumi is healthy depends mainly on how you eat it. In a meal halloumi cheese is the protein part. Just like meat or a meat substitute. It is the savory protein-rich part of your meal and you always use it with lots of vegetables (and carbohydrates). In our recipes you’ll find plenty of inspiration.
The nutritional value is also determined by proteins. Halloumi has a high protein content which makes it saturating and useful in keto diets.
Berloumi contains approximately 28 g of fats/100g And about 19 grams of proteins. This is comparable to most meat products.
The nutritional value of our Berloumi
|Energy||440 kcal/1409 kJ|
|of which saturated||20,3|
|of which sugars||2|
The milk for Berloumi is used as it leaves the cow. the cheese will be a little fatter in winter because the cows are indoors and the food is more balanced. The overall nutritional value of halloumi is relatively high. A bit like meat. That’s why you eat it with lots of vegetables, herbs and carbohydrates.
In the summer, the cows run outside and eat grass. Berloumi becomes slightly less fat, slightly firmer and also yellow by the dyes in the fresh grass.
Berloumi also contains quite a bit of salt. Berloumi contains between 2 – 2.5 g of salt per 100 gram of cheese. This salt is absolutely necessary in the preparation process to obtain the desired texture, taste and shelf life. If you want Berloumi even less salt, you can put it in water for half an hour before preparing. Much easier and culinary more interesting is to use less salt in the rest of the preparation.
The Berloumi ingredients are mainly of natural origin. As ‘ technological excipients ‘ we use calcium chloride (as in almost every cheese) and gluconic acid (as in many cheeses).
Cheese is considered a very natural product. Yet it is also in its most pure form one of the oldest and most complicated biotechnological products.
The milk comes from the dairy farm Koen and Annick Scheirs. For the preparation of Berloumi the milk is neither off nor to rusted. Koen’s cows run outdoors in the summer season. Berloumi can therefore be classified in the summer as cheese of meadow milk. The cows mainly eat food produced on the dairy farm itself.
To make milk cheese, the milk must be curd. Inhibition enzymes cause the proteins to be split and then clump together into curds. Traditionally, animal rennet is used from the stomach of calves. The rennet at the Berloumi preparation is of non-animal origin. It is produced by bacteria that are free of genetic modification. Berloumi is therefore completely a vegetarian cheese.
Berloumi is a reasonably salty cheese; Especially when baked, a delicious, savory salt crust appears on the cheese. However, Berloumi does not contain as much salt as similar bakkazen from the Middle East. In Berloumi There is 2.3 salt, or 2.3 g per 100 gram of cheese. Leave salt as much as possible in the rest of the preparation. Salt is indispensable in Berloumi because it determines both the texture and the shelf life.
Depending on the different variants, different spice mixtures are used during the brining process. The taste of Berloumi is largely determined by the texture of the cheese itself. Only to a lesser extent by the seasoning.
Calcium chloride is the calcium salt of hydrochloric acid. In Cheese It is used to restore the natural calcium balance after cooling milk. It is a natural substance that is used in dietary supplements as a source of calcium.
Gluconic acid is produced commercially by the oxidation of the aldehyde group in glucose. It is naturally extracted by microorganisms that convert the natural sugar into glucose into gluconic acid. It is a substance that is also found in nature in honey and fermented fruit juices. In The Cheese preparation It is a handy fabric because it does not let the pH of the milk drop aggressively without leaving a sour taste.
How to store halloumi.
Berloumi halloumi cheeses can be kept for quite a long time in the fridge. In the sealed vacuum packaging, Berloumi has a shelf-life for of least two months from the date of manufacture. Provided that the cheese is kept chilled. Because Berloumi is less salty and contains a marinade, you can’t keep it as long as other halloumi brands.
Our Berloumi can keep you less long than most Halloumi. Berloumi has some less salt and there is a herb marinade around.
Once opened, you can still save Berloumi for about a week. Wrap the cheese in kitchen paper, it will then dry out a bit but this is not so bad. If you want to keep the cheese even longer after opening, do not touch it with dirty hands and/or dirt cutlery.
Only if the cheese feels sticky (not grease from the oil marinade) can you better not eat it anymore.
You can also freeze Berloumi. If you do not want to eat everything at the same time, you can cut the cheese into slices for freezing. This way, you can defrost the portions you want to fry and defrost them faster.
The moral of the story. Whether halloumi is healthy depends on what you do with it. The nutri score of halloumi is high (D) because it contains quite a lot of fats and salts. When you eat our Berloumi halloumi as it should be(as in our recipes) with lots of vegetables and herbs then you get a balanced meal.
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