Halloumi Cheese
Halloumi cheese is a semi-hard, brined cheese traditionally made from a blend of goat's and sheep's milk, with some versions incorporating cow's milk. Originating from the Mediterranean island of Cyprus, it holds a unique place in Cypriot cuisine and is enjoyed worldwide. Its flavor is mild yet salty, with subtle tangy and savory notes that become more pronounced when cooked. Halloumi boasts a distinctive squeaky texture when fresh, turning into a golden, crispy exterior when pan-fried, while maintaining a soft, chewy interior. Its high melting point allows it to retain its shape when heated, making it ideal for grilling or frying without becoming greasy or losing structure.
Notes
When selecting halloumi, look for a firm, smooth texture with no cracks or off odors. Stored properly in its brine solution in the refrigerator, it can last several weeks. Before cooking, pat it dry with a paper towel to achieve better browning. Halloumi is suitable for vegetarians, but those with a sensitivity to dairy should consume it in moderation due to its high salt content.
Uses
- Grilled skewers
- Pan-fried with zucchini
- Salad topper
- Burger substitute
- Skewered with vegetables
- Baked pastries
- Sandwich melt
Replacements
- Paneer cheese
- Firm tofu
- Quesa fresco
- Ricotta salata
- Mozzarella (less ideal due to lower melting point)
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