Unforgettable barbecue addition: Halloumi cheese takes the grill
Even when I invite steak, skewer, and sausage enthusiasts for a barbecue, I always make sure to serve this cheese. It tastes especially good warm, and grilling it is virtually effortless. I serve it with bread and vegetables, and everyone says they've never had better grilled cheese.
Have you guessed yet that it's halloumi cheese? It's firm and has a high melting temperature, making it ideal for grilling. Heat enhances its flavour without causing it to break or melt. What else is there to know about it?
A Cypriot delicacy
You can easily find halloumi cheese in discount and larger stores. Its name might evoke memories of dinners in warm Mediterranean countries, where it is quite popular. It's a regional product from Cyprus, and it has become one of the island's symbols. Residents consume about 8 kilograms annually. It’s salty, but the taste is mild. While it can be eaten cold, its flavour truly shines when served warm. Halloumi is also worth appreciating not just for taste. It's a good source of protein and calcium, essential for strong bones, and contains a range of vitamins such as A, D, E, and K.
Perfect for the grill
Halloumi was once made only from sheep's or goat's milk, but now cow's milk is also used. Rennet is added, and mint is incorporated at the end of the process. It is stored in brine, giving it a mild taste and long shelf life (up to a year from production). For technological reasons, it is classified as a brined, semi-hard or hard cheese with a white colour. It has a firm texture, is elastic, and easy to slice, making it no surprise that it grills well in slices. Halloumi has been registered by the European Commission as a Protected Designation of Origin (PDO), meaning only cheeses produced in Cyprus, according to the traditional recipe, can be named such. The content and type of raw materials used for its production are strictly defined. Cow's milk can constitute up to 50 percent when combined with goat's and sheep's milk.
How to grill halloumi?
- After removing halloumi from the packaging, drain the water by pressing it with a paper towel, and then slice it into pieces about 1 to 2 centimetres thick.
- Mix oil or olive oil with your favourite spices - sweet paprika, garlic, cumin, oregano. Brush the pieces of cheese with this marinade.
- Grill the cheese for 2 to 3 minutes on each side until it's slightly browned on the outside and soft inside.
