Hello, foodie friend. Have you met halloumi yet? If not, then it is my absolute pleasure to introduce you to this salty, crispy cheese.
Halloumi originated in Cyprus and is traditionally made with sheep and goat’s milk (yet it isn’t as tangy as goat’s cheese). It is salty with a texture similar to mozzarella, that is, until it is fried. Once fried, it becomes a crispy, golden slab of “squeaky” cheese. The world is a better place because of halloumi.
Halloumi is great for BBQ’s because it retains its firmness, even once grilled. I classify halloumi as a vegetarian steak because it is savoury, grill-friendly, and tasty. But vegetarians aren’t the only ones who should enjoy halloumi. Halloumi can be eaten on its own or you could add it to salads to beef them up a bit. Personally, I am quite happy eating stacks of golden, warm halloumi on their own.
In Vancouver it can be difficult to find halloumi but I have found it for sale at Whole Foods, les amis du FROMAGE, and Benton Brothers. Over the next few weeks, I will endeavour to find some recipes that use halloumi so that I can show you how versatile this delightful cheese can be.