Author Topic: Best way to mature halloumi cheese?  (Read 486 times)

Offline tolennaki

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Best way to mature halloumi cheese?
« on: April 02, 2014, 03:24:40 AM »
Hi, I am very new to cheese-making and yesterday I made my first halloumi (so far it looks and tastes good). However, I am not sure how I should store it and age it. Most recipes I have seen online mention that it can be eaten right away or stored in brine in the fridge and eaten within a couple of weeks. BUT, I have also heard that in Cyprus they let it mature in brine in 16-20 degrees C for 40 days and then consume it. What should I do? I think it will it taste better when it is mature, but leaving it out of the fridge for such a long time seems counter-intuitive (although that's probably because I'm a newbie :P).