What is the difference between halloumi cheese and other varieties?
• It is partly the high fat content in cheeses such as cheddar that makes them go gooey and stringy when cooked. The fat has a low melting point and runs before the cheese browns. Low-fat cheeses such as cottage cheese will generally not melt so well when heated, but they do change in texture. This is mainly because milk protein, the other main component of cheese, is denatured by heat. The protein in high-fat cheeses denatures too, which is why melted cheddar turns into an unpleasant rubbery lump when it goes cold.
