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Halloumiis set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.
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Traditionalhalloumiis a semicircular shape, about the size of a large wallet, weighing 220270 g.
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Many people also likehalloumithat has been aged; kept in its own brine, it is much drier, much stronger and much saltier.
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Traditionalhalloumiis made from unpasteurised sheep and goat milk.
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