the cheese blog

Halloumi

I was looking for something to go with dinner and it dawned on me I hadn’t had halloumi in a while. The saltiness and texture was exactly what I was craving. Halloumi comes from Cyprus (although it’s also common in other Eastern Mediterranean ares) and is a mixture of goat and sheep milks. Halloumi is typically referred to as “the cheese that grills” since it has a high melting point, so you can literally throw it on a grill and it won’t melt! The cheese is very, very salty as it’s kept in brine. The texture is similar to mozeralla, just denser and more toothsome. In fact, halloumi typically “squeaks” on your teeth when you bite into it. Recommendation: A nice alternative to feta that you can also fry! How cool is that?!