Halloumi (Grilling Cheese)

Overview:

Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavor imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.

Preparation:
Since the cheese has a high melting point, it can be easily fried or grilled. It lies in the preparation of the cheese where no acid or acid-producing bacterium is required. Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many-

times it is offered as an accompaniment with cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad. Halloumi cheese, sometimes just called "grilling cheese", is making it's way up the list of popular food trends - and with good reason! Halloumi cheese is a delicious and uniquely grillable cheese.

Health Benefits:
It has low lactose content. Do check labels as some modern manufacturers make this cheese with cow’s milk therefore regulating it out of the healthiest category.


So Overall:
Eaten plain, it's nothing special and even tastes a bit odd, but properly crisped over an open flame (or a grill), halloumi becomes beautifully, pleasantly crispy and savory on the outside, sensually melted on the inside and really can't be compared to any other food experience or taste.