Halloumi comes from Cyprus and has played an important role in the local cuisine for centuries. Traditionally, it was made from sheep and goat milk, and is also common today versions with the addition of cow’s milk. To semi-hard, unripened cheese, stored in brinethanks to which it stays fresh for a long time.
A characteristic feature of halloumi is its resistance to high temperatures. When frying or grilling, it does not melt and its structure remains elastic. It is this property that made it popular as alternative to meat – especially in a vegetarian diet.
All those who doubt that you can eat enough cheese should try halloumi. This species is very rich in nutrients, so it satisfies hunger and gives a pleasant feeling of satiety. This is because cheese contains:
- high protein content, which slows down stomach emptying and supports the maintenance of muscle mass,
- milk fat, increasing the caloric value, but at the same time extending the digestion time,
- compact structure, requiring more precise chewing, which promotes better appetite control,
- calcium, necessary to maintain bone density and reduce the risk of osteoporosis,
- phosphorus, cooperating with calcium in mineralization processes,
- complete protein, needed for muscle regeneration and maintaining their strength,
- vitamin D (in small amounts), supporting calcium absorption.
This makes halloumi work in meals that are supposed to give energy for several hours – for example in lunch or a filling dinner. This composition of ingredients is also important for seniors, for whom cheese provides support for the musculoskeletal system.
The difference here is mainly in taste and content (nutritional and energy value), so the choice of one of the species depends mainly on personal preferences, the body’s needs and the method of consumption. However, comparing both cheeses allows you to better choose them for your diet.
Halloumi:
- contains more protein and fat,
- is more caloric,
- keeps you full for longer,
- works well as part of a main course.
Feta:
- has lower caloric value,
- is lighter in taste and consistency,
- often contains less fat,
- goes well with salads and light meals.
If the priority is satiety and muscle and bone support, halloumi is more beneficial. When a lower calorie diet is the goal, feta may be a better choice. It’s also worth remembering that both cheeses contain a lot of saltwhich is important in case of hypertension, but it is not the only contraindication. To eat cheese in large quantities People with hypercholesterolemia should also be carefulbecause cheese contains saturated fatty acids and people on a low-calorie diet. Like most cheeses, halloumi contains lactose, so people suffer from lactose intolerance they should look for safe substitutes.
One of the greatest advantages of halloumi is its culinary versatility. It does not require complicated techniques or long preparation.
The most common methods of administration are:
- grilling or frying in a dry frying pan until golden crust is obtained,
- addition to salads, especially with leafy vegetables and fresh herbs,
- meat substitute in burgers, wraps or bowls,
- ingredient of hot dishes, for example with groats, vegetables and olive oil.
It’s worth it combine it with products rich in fiber – vegetables, whole grains or legumes. This set improves digestion and balances the satiety of the cheese.
Source: Terazgotuje.pl
