The grilling cheese

Grilled halloumi

Halloumi cheese, also known as the flaming or grilling cheese, originates from the island of Cyprus. It has a high melting point which enables it to be a perfect candidate for grilling. Halloumi is made from a mixture of sheep and goat milk, although some can have added cows’ milk. The name halloumi was copywrited in the US as of 2002. The possible addition of cow’s milk has led to some conflict in the EU between dairy producers and sheep and goat farmers which has, in turn, delayed registration of the name there.
Halloumi is traditionally hand made; fresh curd is immersed in hot whey to soften and stretch it, similar to the process of making mozzarella. While it is still warm, it is sprinkled with salt, and sometimes mint, and folded giving it its distinctive shape. It is then stored in a mixture of whey and brine. Mint was originally used for its preservative properties and flavor. Minted or herbed halloumi can often be found alongside halloumi in your local cheese shop or Whole Foods.
Grilled, fried, grated or raw, halloumi is a welcome addition to many menus and meals. It is a salty, mild flavored cheese which can be described to have a ‘rubbery’ or ’squeaky’ mouth feel when grilled or fried. Sliced halloumi can be grilled or fried which leads to a soft interior and a beautiful golden crust which can be addictive. When frying halloumi, no need to add any oil to the pan, it will cook in its own juices although olive oil can be added for flavor.
Halloumi is enjoyed in Cyprus for breakfast, lunch or dinner and makes an excellent companion to wine or beer. Add raw, cubed or grated halloumi to salads and raviolis. Grilled or fried halloumi is delicious sprinkled with chopped mint and lemon juice and wonderful paired with watermelon or fresh figs.