Halloumi: The grill's best-kept secret from Cyprus
Even when I invite steak, kebab, and sausage lovers to a barbecue, I also serve this cheese. It tastes exceptionally good when warm, and preparing it on the grill requires practically no skill. I serve it with bread and vegetables, and everyone says they've never tasted better grilled cheese.
Can you guess that it's halloumi cheese? It's firm and has a high melting point, which makes it great for grilling. The heat adds extra flavor, but it doesn't fall apart or melt. What should you know about it?
A delicacy from Cyprus
You can easily find halloumi cheese in discount and larger stores. Its name may remind you of dinners in warm Mediterranean countries, where it is very popular. It's a regional product from Cyprus, which has become one of the symbols of this island. The locals consume about 18 pounds annually. It is salty, but its taste is mild. You can eat it cold, but when served warm, it truly shines, becoming more pronounced in flavor. Halloumi cheese is worth appreciating not just for its taste. It's a good source of protein and bone-strengthening calcium. It also contains a range of vitamins, including A, D, E, and K.
Perfect for the grill
Halloumi cheese was once made only from sheep or goat milk, but now cow's milk is also used. Rennet is added to it, and at the end of the process, mint. It is stored in brine, which gives it a mild flavor and long shelf life (up to a year from production). For technological reasons, it is classified as brine cheese, semi-hard or hard, with a white color. It has a compact but flexible texture, making it easy to slice, so it's no surprise that it's excellent for grilling in slices. Halloumi has been registered by the European Commission as a Protected Designation of Origin (PDO), which means that only cheeses produced in Cyprus according to the traditional recipe can bear this name. The content and type of raw materials that can be used in its production have been strictly defined. Cow's milk can account for up to 50%, in combination with goat and sheep milk.
How to grill halloumi?
- After removing halloumi from the package, drain the water by pressing it with a paper towel, then cut it into slices about 0.4 to 0.8 inches thick.
- Mix oil or olive oil with your favorite spices like sweet paprika, garlic, cumin, or oregano. Brush the cheese pieces with this marinade.
- Grill the cheese for 2-3 minutes on each side until it's lightly browned on the outside and soft inside.
