halloumi
Halloumi is safe from a bacteria point of view - it is made from pasteurized milk and is always cooked - but it is one of the saltiest cheeses there is, so it is best left until 12 months and then served rarely and in small amounts.
How to serve
Not recommended - too salty. Choose fresh mozzarella or ricotta instead.
Soak slices in cold water for 30 minutes or more to draw out salt, then pan-fry without added salt and cut into thin strips. Occasionally, not weekly.
Nutrition
High in calcium and protein, but the salt content is the headline: a single portion can approach a toddler's entire daily salt allowance, and babies' kidneys handle salt poorly.
Good to know
Firm and rubbery - cut into thin strips, never cubes, and cook until soft.
Dairy is a common allergen. Halloumi's real issue is salt - keep it to 12 months and over, soak it first and serve small amounts occasionally. Its squeaky, rubbery texture is also a choking risk, so cut it into thin strips, never cubes.
Contains: dairy
Tip
Soaking halloumi in cold water before cooking removes a surprising amount of the salt. Change the water once or twice for the best result.
