How to make semi-hard, unripened brined cheese
I've made halloumi with goat's milk (and cow's milk), and I found the goat's milk version to be preferable. Halloumi is traditionally made with a large percentage of goat's milk anyway. It's definitely one of those cheeses that needs the curds cooked - it helps the texture &amp; helps it achieve that "resistant to melting" consistency it's famous for. It helps to be sure your milk is VERY fresh (and unpasteurized, if possible), to help achieve the firm curd you're looking for. Also, I wouldn't use the whey for a brine - make your brine fresh. here's help: cheesemaking.com/Halloumi.html