Everything you should probably know about this salty, tangy Mediterranean cheese.
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Halloumi cheese has become a staple in many Americangrocery stores, and for good reason.
A Mediterranean cheese with origins in Cyprus, halloumi is best cooked until golden and hot.
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Its salty, tangy flavor and chewy, melty texture jazz upsalads, sandwiches, and beyond.
Keep reading for more information about this craveable cheese, and how to incorporate it into your cooking.
What Is Halloumi Cheese?
Jen Causey
Halloumi is a semi-hard, unripened cheese that originated centuries ago in Cyprusan island country in the Mediterranean.
Typically made with a combination of goats and sheeps milk, modern renditions may also feature cows milk.
Halloumis texture is often described as squeaky, chewy, and stretchy.
Greg DuPree
Halloumi can withstand high temperatures without melting, which makes it a favorite forgrillingand frying.
What Is In Halloumi Cheese?
Traditionally, halloumi contains both goats and sheeps milk, but in some modern versions,cows milkis used.
Jennifer Causey
A coagulant like rennet is used to curdle the milk, which creates cheese curds.
From there, the cheese curds are pressed and thenbrined.
The brining step gives halloumi its signature saltiness.
Lori Rice
Grilling and pan-frying are two popular methods for cooking halloumi.
The opportunities are endless.
Flavor-wise, its milder and creamier than salty, tangy halloumi.
But, like paneer, queso blanco is milder than halloumi.
Feta
Another popular Mediterranean cheese,fetahas a salty, tangy flavor thats reminiscent of halloumi.
However, since its texture is more crumbly and delicate, it cant be cooked in the same way.
The vinaigrette features zaatara fragrant Middle Eastern spice blend.
It tastes best at room temperature, so its the perfect dish to bring to any gathering.
Balance out the richness with arugula,pomegranate seeds, and fresh figs.
