Halloumi's rise: A cheese craze sizzling across Canada

Halloumi is a semi-hard cheese originating from Cyprus which has gained worldwide recognition. Traditionally made from a mixture of sheep, goat, and cow's milk, it has a slightly salty taste and a springy texture. This makes it perfect for frying, grilling, and baking.

Halloumi is packed with protein – about 20 grams per 100 grams of cheese. It also provides calcium, zinc, vitamin A, and B vitamins. Its dense structure keeps you full for longer and makes it an excellent meat substitute in a vegetarian diet. However, it's important to note that it contains a significant amount of salt and fat, so it should be enjoyed in moderation, preferably alongside vegetables or light salads. Its greatest advantage is its resistance to high temperatures – it doesn't melt; instead, it browns nicely and develops a slightly crispy crust.

Ingredients (for 2 servings):

            
• 200 grams of halloumi cheese
• 1 tablespoon of olive oil
• 0.5 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 1 clove of garlic (finely chopped)
• Juice of half a lime
• Fresh cilantro or parsley for serving

Preparation:

      
1. Cut the halloumi into slices about 0.4 inches thick.
2. In a bowl, mix olive oil, chili powder, paprika, garlic, and lime juice. Dip the cheese slices in the marinade and set aside for 10-15 minutes.
3. Heat a grill pan or grill. Cook the cheese for 2-3 minutes on each side until golden stripes appear.
4. Serve hot, garnished with fresh herbs, alongside roasted peppers, cucumber salad, or in pita with hummus.

Halloumi fits perfectly into modern, seasonal cooking. It can be transformed into a quick lunch, a light dinner, or an impressive dish for a summer party. With just a little seasoning and a hot pan, you can bring a taste of Cyprus to your plate.