New Cheese: Halloumi


Halloumi Was a huge find for me.  The first thing to stand out to you about this cheese is that it can hold its shape under heat, which means grilling, pan searing, broiling…  you name it.  It’s awesome.  Halloumi is a cypriat cheese, coming primarily form the mediterranean island of Cyprus, whos culture, weather and geography have formed quite the unique cuisine within the wider spectrum of mediterranean food.  It’ is traditionally made from a mixture of goat and sheep milk, but most commercially produced versions now incorporate a portion of cows milk, presumable to reduce cost.  Unlike most cheeses, no acid or acid-producing bacterium is used in the production.  Another cheese with a high melting point suitable for frying is the Greek Saganaki, which carries with it a silly American-born tradition of a tableside flambe preparation.  Here I’ve paired a skewer of halloumi with a puree of bacon potato salad, pine nuts, chive a shard of onion glass, a slice of radish and a wedge of Manchego.

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~ by Chest Rockaway on April 29, 2010.

3 Responses to “New Cheese: Halloumi”

  1. looks like cooked lamb chops

  2. I discovered halloumi a few years ago as I moved to Cyprus, never heard of it before. But straight away I fell in love with that delicious cheese that is so versatile and gives its special note to so many dishes. Very often we try new halloumi recipes and there is not one week since then, that we won’t have at least one meal with halloumi, not to speak about BBQs, where having halloumi is a must.

  3. well youre a lucky guy! unfortunately my local store doesnt regularly stock it but i get it when i can. always worth a drive to the co-op for that :-) great on the grill too!

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