Halloumi: The Cypriot cheese transforming summer barbecues
Even when I invite steak, skewer, and sausage enthusiasts for a barbecue, I also serve this cheese. It tastes exceptionally good when warm, and its preparation on the grill requires practically no skill. 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, which makes it ideal for grilling. Heat enhances its flavour without causing it to break or melt. What is there to know about it?
A Cypriot delicacy
You can easily find halloumi cheese in discount and larger stores. Its name might remind you of dinners in warm Mediterranean countries, where it is very popular. It's a regional product from Cyprus, and it has become one of the symbols of the island. Residents consume about 8 kilograms annually. It’s salty, but its taste is mild. It can be eaten cold, but it truly shines when served warm, becoming more pronounced in flavour. Halloumi is also worth appreciating not just for its taste. It is a good source of protein and calcium, which strengthens bones. It also contains a range of vitamins, including 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 included 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 among brined, semi-hard or hard cheeses with a white colour. It has a firm texture, is elastic, and easy to slice, so it's no surprise that it grills well in slices. Halloumi has been registered by the European Commission as Protected Designation of Origin (PDO), which means that only cheeses produced in Cyprus, according to the traditional recipe, can be called halloumi. The content and type of raw materials that can be used for its production are strictly defined. Cow's milk can make up to 50 per cent 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.
