With summer and grilling season in undeniable full swing it's only appropriate to share one of the most Weber-friendly cheeses. With potential for a crusty, smoky exterior that yields to a relentlessly gooey interior, this cheese gets our unabashed endorsement.
Halloumi comes from the Greek word "almi", which means salty. And that it is. But due to this high salt content and the fact that the curd is cooked during cheesemaking, the cheese has a higher than usual melting point and, in turn, a unique capability to hold up to grilling, without dripping between the grates.
So, how to grill halloumi? Read on...
Traditionally made with raw goat or sheep milk, or a combination of the two, Halloumi's industrial versions, as one may painfully expect, are normally made with pasteurized milk and can use cow's milk, too, in order to offset the cost.
It's soaked and left to mature indefinitely in brine, kind of like Feta. And before the days of refrigeration, even despite the hot Grecian climate, the cheese was virtually imperishable, serving as a very practical means of sustenance. Left plain, it has a squeaky texture and a saltiness that can border on stinging depending on its age.
Grill Halloumi to encourage its complexity indoors or out, and try serving it with preserved lemons and freshly chopped mint. Marinating the cheese overnight (a good simple option could be rosemary and olive oil) is great for an intense infusion throughout. Olives are also an excellent compliment to the natural brininess of the cheese, and while you're at that grill, throw on some crusty bread, too.
Halloumi can be found at igourmet for $9.99/lb and at most specialty grocery stores.
Related: The Cheesemonger: All About Feta
Related: Good Question: How Can I Grill Inside?
(Image: Martha Stewart)
Any other suggestions on what to pair it with when eating?
Or is it best consumed with bread and oil alone?
I am always nervous trying new cheeses for the first time, I don't want to get the wrong impression of the cheese just because I was lame and paired it up with something that didn't quite work.
view sarahrae's profile
The igourmet link is actually $9.99 for a 8.8 oz block, not a pound. Looks delicious, though... may have to find some locally.
view Bruce's profile
The first time I made this, me and my boyfriend fought over every last scrap. It is DELICIOUS.
view Kathryn Hill's profile
My wife and I first discovered this cheese in Cyprus. The little old man at Charade in Limasol kept telling us to try the grilled halloumi. Being cheese freaks it wasn't hard and we LOVE it. There was a little Greek Orthodox church near our house that sold it in their rectory but we have recently found in in the gormet cheese section of our local Safeway grocery store. We typically slice it about a half inch thick, lightly coat with EVOO and grill it indoors on a grill pan until the golden grill lines show up (don't worry about melting it, I'm not even sure if you CAN). We love it plain or with a salty meat like prosciutto and something sweet like sliced apples.
view Kory's profile
Our friend grilled halloumi at a BBQ a few years back and we have been hooked ever since. Last night we grilled halloumi and choritzo on skewers, topped with a mint sauce and finished with a squirt of lemon. Delicious!
We either grill halloumi on a grill pan or on a hotplate on the BBQ. It's great on its own!
view stoat's profile