Dangke vs Halloumi
Dangke
Facts
- Texture
- Soft
- Type
- Fresh
- Rind
- No rind
- Country
- Indonesia
Dangke is a traditional fresh cheese from Indonesia. Makers heat fresh milk and curdle it with sap from papaya, not with animal rennet. The curds are soft, mild, and a little chewy, closer to a firm fresh curd than to a long-aged wheel. Banana leaves often wrap the pieces after a short rest in brine. It is a local food, sold and cooked in ordinary Indonesian meals.
Halloumi
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Brined
- Rind
- No rind
- Country
- Cyprus
- Status
- PDO
Halloumi is the grilling cheese of Cyprus, and a protected name. The curd is heated, so a slab stays in one piece on a hot pan instead of melting into a puddle.