This semi-hard and sliceable cheese comes from Cyprus and dates back as far as 900 AD. Halloumi is made by heating a combination of sheep’s, goat’s, and cow’s milk with rennet and the resulting curds are then molded, poached, and stored in a salt brine. Boasting a high protein and moderate fat content, this cheese is typically served as the centerpiece of a meal, similar to paneer. Try searching for halloumi at gourmet food stores and higher end grocery chains.
Flavor and Texture
When served raw, halloumi has a salty flavor similar to feta and a firm compact texture like that of mozzarella. Thanks to a high melting point, this cheese maintains its shape when cooked making it a great choice for frying or grilling. The high heat results in a crisp and golden brown outside with soft inside. And much like poutine cheese curds, halloumi makes a characteristic squeak when sliced.
Storage and Usage
After opening, wrap leftover halloumi in wax paper or cover with a salt water brine and store in the refrigerator for up to two weeks. The cheese can also be wrapped in plastic and frozen for up to three months, but longer storage times may result in an unpleasant texture when thawed. If unopened, halloumi can stay in the fridge for up to a year.
Try slicing and breading halloumi like fries for a cheesy side or slice into larger portions to serve with a sauce as the main dish. Brush with oil, add seasoning, and grill for a hot appetizer served with sliced fresh fruit such as watermelon. Sub in a thick grilled slice of halloumi for a veggie friendly burger option. Or try it in our Greek Orzo Salad with Halloumi and Chicken for an easy lunch or dinner any day of the week.