Halloumi, The Other Squeaky Cheese

September 13, 2009

Grilled Halloumi

Grilled Halloumi

The Lady sells this traditional cheese of Cyprus on her Cheese Island (aka BH adjacent) but had never tried it. This weekend with her “all-things-must-include-fresh-tomatoes” she decided to use it in a fresh-from-The Man’s garden tomato salad. Made from 100% sheeps’ milk, this cheese doesn’t melt when heated. The Lady grilled it to a golden brown; cubed it and tossed it with EVOO, Modena Balsamic Vinegar, tomatoes, basil, Himalayan pink salt and fresh ground pepper. Wow, what a tasty salad.

Living with The Lady is an adventure in cheese land… this is my best life…so far…anyway…next life I might hit the jackpot and end up living with Bill and Melinda Gates…hope they like cheese… As usual, I digress…

Fortunately, I will not be saying the disgraceful, every critics please-don’t-ever-make-me-say-this-in-a-review…”it tastes like chicken”…it doesn’t; but after being grilled, it does look like chicken…

This cheese is very versatile with the texture of mozzarella and the briny moisture of feta. You can freeze it for up to a year and often it’s naturally preserved by wrapping it in mint leaves. This means, of course, it’s no surprise that along with its salty taste there is a hint of mint as well.

Its resistance to melting is a result of the curd being heated before it is wallet-shaped and placed in the brine.

I give Halloumi 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: The Cypriots love to eat this cheese with watermelon; but alas, this feline foodie won’t get to try that as The Lady is allergic to watermelon (which she loves; but it doesn’t love her…). It is also a favorite in sandwiches with smoked pork or a lamb sausage. At epicurious.com, The Lady found this recipe using Halloumi.

Wine Pairing: Keeping with the Terroir thingie that The Lady so embraces …Tsangarides Vineyard’s Agios Efrem, a Dry Rose. Here’s a bit of trivia for you winos…I mean that in the most sincere way…the island of Cyprus ranks 37th in world wine production…who knew???

Beer Pairing: Cypriot Keo, a Premium Lager with an ABV of 4.5%.

Source: Sheeps’ Milk

P.S. It squeaks because of its firm texture when grilled…

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5 Responses to “Halloumi, The Other Squeaky Cheese”


  1. […] of Halloumi (made from sheep milk), this cheese is low in fat which makes it a perfect grilling cheese. It gets […]

  2. Hatchetwoman Says:

    Nigella Lawson has a very simple recipe with halloumi — she grills it and then drizzles it with olive oil infused with red pepper, and lemon juice. Oddly, I found your blog because today I was thinking about blue cheeses. I love cats and I love cheese. I actually had a seal-point Siamese cat who loved cheese — and her name was Lady. And I mean she really loved cheese! 😀

    • cheesemonger Says:

      Thank for the comment and your kind words. Lady and I have a love for cheese in common. My Lady brings me cheeses… I am one lucky feline… please visit often.

  3. Piedro Says:

    Halloumi makes an easy and fast lunch, if you fry it in a pan until golden brownish and put it into a pita bread together with some sliced tomatoes and onions. Delicious.

    • cheesemonger Says:

      Great idea… I’ll have The Lady make this when we return to the manse from our cheese trip to Seattle. Thanks for stopping by…


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