Halloumi is a semi- soft unripened, brined cheese that is most of the time made with sheep / goat’s milk. Sometimes, cow’s milk is used as its source too. Halloumi can be served in different ways that are unlike any other types of cheeses. Frying or grilling it is the most common way of cooking it. Another strange but great pairing is with lemon. It may sound a bit strange, but lemon has a tangy flavor that will balance the strong, salty flavor of the halloumi. It also helps bring out the tasty, delicious flavor of the halloumi. Unless you like the flavor of the halloumi the way it is, then you don’t have to try this. However, we highly recommend that you do.
Some people expect halloumi to start melting into a stringy and cheesy paste, especially if you just discovered this cheese. However, this springy, chewy white cheese produces a nice smokey flavor after being put on the grill. It also picks up good grill marks while it’s grilling, without melting everywhere. This cheese has a similar texture to feta cheese, and is usually salty even after being grilled for a few minutes. The texture might be a little chewy after grilling but that does not affect the nice salty taste of the halloumi.
- Milk source: Pasteurized cow’s milk
- Type: Semi-soft
- Texture: Rubbery, remains firm when heated
- Rind: Rindless
- Flavor: Tangy and salty
- Halloumi with Mint and Watermelon Salad
- Grilled Halloumi
- Halloumi and Eggplant Burgers