Halloumi is the perfect cheese for cooking with – it has a high melting point, so it holds it’s shape. It in fact doesn’t even taste of cheese, so is the perfect accompaniment for any dish as an alternative for meat or fish.
So, what is halloumi?
It is a Cypriot cheese made from cow’s, goat’s and/ sheep’s milk.
I have found that slicing the cheese into larger slices works best. If you slice it too thinly, then it can become too crispy and dry. I also depending on what I am cooking may then slice it length-ways too. For example I am using it a salad today so I don’t want larger, burger-style pieces of cheese.
Halloumi, I have found is best grilled or fried. I personally prefer to fry it, because I use the frying pan in most of my cooking. One thing I would say, is that it is best to dry fry the cheese. On that note, make sure you have a non-stick pan!
Once you put it in the pan, you will start to notice the liquid escapes. You will need to wait a few minutes or so for all the liquid to escape before you turn it over and the frying process will really start.
Once it starts to dry up, the cheese will cook pretty quickly, so make so you then start turning it over regularly to avoid it sticking to the pan and burning.
Then viola! Serve up and enjoy 🙂
Thanks for reading.
Lots of love,