Frederic Melton
Grilling cheese might sound like a messy, impossible feat, but it's actually a thing—thanks to halloumi. Halloumi is a semi-hard, unripened, brined cheese made from goat and sheep's milk, though it can also be made with cow's milk. It has a high melting point, which means it's perfect for grilling and won't melt into a gooey mess. When grilled, halloumi develops a warm, salty, chewy texture and a golden-brown crust. It's delicious on its own, but it can also be served in salads, sandwiches, pasta, or with grilled vegetables.
| Characteristics | Values |
|---|---|
| Origin | Cyprus |
| Texture | Slightly rubbery |
| Melting point | High |
| Taste | Mild and buttery |
| Flavour | Salty |
| Milk | Cow, sheep, or goat |
| Substitutes | Bread cheese, Juustoleipä, paneer, queso fresco |
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What You'll Learn
- Halloumi is a firm, mild-flavoured cheese with a high melting point
- It originated in Cyprus and is made with goat, sheep and/or cow's milk
- It can be grilled or fried and served in salads, sandwiches or on its own
- It is available at Trader Joe's and Aldi in the summer
- Good substitutes include bread cheese, paneer, queso fresco and Scandinavian Juustoleipä
Halloumi is a firm, mild-flavoured cheese with a high melting point
Halloumi is a unique cheese with a firm texture and a mild, buttery flavour. It is made with a mixture of goat's, sheep's, and cow's milk and is popular in the Mediterranean, with roots in Cyprus. One of its most distinctive characteristics is its high melting point, which makes it ideal for grilling.
Halloumi's high melting point allows it to retain its shape and texture when cooked directly on a hot grill or in a skillet. This quality sets it apart from other cheeses, which would typically melt into a gooey consistency under high heat. When grilled, halloumi develops a browned and toasted surface with a hint of sweetness from the caramelized milk fat.
The process of making halloumi involves separating curds from whey and pressing them into moulds. The curds are then simmered in whey or a salted brine, which enables the cheese proteins to maintain their shape under high temperatures. This high melting point makes halloumi a versatile cheese that can be grilled, fried, or even served raw.
In its raw form, halloumi has a distinctive "squeakiness" due to the long protein strands in its structure. This squeakiness is also found in other cheeses like cheese curds and paneer. Halloumi's firm texture and mild flavour make it a popular choice for grilling, as it can be sliced and grilled or fried without melting completely.
Halloumi is a versatile cheese that can be used in a variety of dishes. It can be served as an appetizer or added to salads, sandwiches, and wraps. It pairs well with herbs such as oregano, thyme, and mint, and a squeeze of lemon juice enhances its flavour. Halloumi is also commonly used in Mediterranean and Middle Eastern dishes, such as grilled halloumi salads, halloumi sandwiches, or grilled halloumi with pita bread.
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It originated in Cyprus and is made with goat, sheep and/or cow's milk
Halloumi is a semi-hard, unripened, brined cheese that originated in Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes cow's milk is also added to the mixture. The cheese is set with rennet, a substance used to curdle the milk, and no acid-producing bacteria are used in its preparation.
The process of making halloumi involves several steps. First, the rennet is stirred into the milk mixture and kept at a temperature of 30-34 degrees Celsius until it coagulates and forms curds. The curds are then cut, reheated, and stirred to increase their firmness. They are then added to moulds and pressed to remove excess whey. The pressed curds are then boiled in hot whey for at least 30 minutes, contributing to the cheese's characteristic texture.
The cooked pieces are then removed from the whey, salted, and garnished with fresh or dried mint leaves. They are folded and stored in salted whey for 1-3 days before being packed and sold. To make mature halloumi, the cheese is kept in brine whey for at least 40 days, resulting in a harder, drier, and saltier texture.
Halloumi is known for its high melting point, which makes it ideal for grilling or frying. It has a distinct, robust flavour and a chewy texture. Its popularity has spread beyond Cyprus to other parts of the world, and it is now a sought-after cheese in various cuisines.
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It can be grilled or fried and served in salads, sandwiches or on its own
Halloumi is a firm, mild-flavoured cheese with a high melting point, which originated in Cyprus. It is made from goat's, sheep's and/or cow's milk and is popular in the Mediterranean. Its unique, high melting point means it can be grilled or fried without melting, making it ideal for cooking. It can be sliced and grilled or fried for 2-6 minutes on each side until slightly browned.
Halloumi can be served on its own, with a spritz of lemon, or with meat or vegetables. It is a great addition to salads, sandwiches and wraps, and can be grilled alongside vegetables such as tomatoes, cucumbers, olives and mint, and wrapped in pita or bread. It can also be served with a squeeze of lemon juice and herbs such as oregano, thyme or mint to give a nod to its Mediterranean roots.
Halloumi is a great vegetarian option and can be used as an alternative to meat in sandwiches and salads. It is also a tasty appetizer or side dish, and can be served with pita bread, naan or toasted baguette slices.
Halloumi is a versatile cheese that can be used in a variety of dishes, adding a mild, buttery flavour. Its firm texture and high melting point make it a unique and interesting ingredient, perfect for grilling and frying.
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It is available at Trader Joe's and Aldi in the summer
Grilling cheese is a term used to refer to a type of cheese that can be grilled without melting. One of the most popular grilling cheeses is halloumi, a Cypriot sheep's milk cheese with a high heat tolerance that gives it a crispy, caramelized crust when grilled. Halloumi is a classic Mediterranean-style grilling cheese with a salty and chewy texture similar to mozzarella. It is often described as having a salty-briny flavor reminiscent of feta cheese and the creaminess of both mozzarella and paneer.
Halloumi cheese is available at Trader Joe's and Aldi in the summer. Trader Joe's offers the Atalanta brand of halloumi cheese, which usually costs $5.99 for 8.8 ounces. While it is typically a summer seasonal item, some reports indicate that it may now be available at Trader Joe's year-round or as an "as available" item based on demand. However, the availability may vary by region.
Aldi also carries halloumi grilling cheese seasonally during the summer months. Their Emporium Selection Halloumi grilling cheese is priced at $3.99 per 7 ounces, which is considered a decent price compared to other retailers. Aldi's halloumi cheese is reported to be comparable in quality to restaurant and name brands but available at a more affordable price point.
Both Trader Joe's and Aldi offer convenient options for purchasing halloumi cheese during the summer. It is important to note that the availability of halloumi may vary across different regions, and it is always a good idea to check with your local stores for the most up-to-date information.
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Good substitutes include bread cheese, paneer, queso fresco and Scandinavian Juustoleipä
Halloumi is a unique cheese that can be heated to high temperatures without melting, which makes it ideal for frying and grilling. However, if you're looking for a substitute, there are a few good options to consider.
One option is bread cheese, also known as "frying cheese" or "Queso Blanco", which can be found in Latin American stores. Like halloumi, it has a high melting point and is suitable for frying and grilling. Paneer is another excellent substitute, especially if you're making an Indian dish like palak paneer. It has similar heat resistance to halloumi, but keep in mind that halloumi is saltier, so you may need to adjust the seasoning in your dish.
Queso fresco is also a good alternative, as it shares halloumi's high melting point, and Scandinavian Juustoleipä (or Leipäjuusto) is another cheese with heat-resistant qualities. These substitutes can be used in similar ways to halloumi, whether grilled, fried, or in a variety of dishes.
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Frequently asked questions
Grilling cheese is a Mediterranean-style cheese with a high melting point that allows it to hold its shape when grilled or cooked in a hot skillet. It is similar to halloumi cheese and can be made with cow, sheep, or goat's milk, or a combination.
Grilling cheese can be purchased at Trader Joe's and Aldi during the summer.
To cook grilling cheese, brush both sides with marinade and grill for 2 to 6 minutes, turning once or twice, until grill marks appear. It can also be fried in a nonstick skillet without adding any oil.
Grilling cheese has a mild and buttery flavor. It is a little bit like a cross between feta, mozzarella, and paneer.
