Method for producing a high-fat halloumi-style cheese using water buffalo milk and coconut oil

Abstract

The present invention relates to an innovative method for producing Halloumi-style cheese, branded as Magdalloumi, made exclusively with water buffalo milk and coconut oil. The process achieves a high-fat content of 10–12%, resulting in a cheese with improved creaminess, texture, and shelf life. The production involves blending water buffalo milk with coconut oil, creating curd that is processed into “kesong puti” (soft white cheese) and then cooked in whey to achieve the distinct Halloumi-like characteristics. The invention caters to consumers seeking a fusion of traditional Filipino cheese-making techniques and Mediterranean cheese styles resulting in a product that can be fried or grilled.