What’s the deal with halloumi? This combo sheep/goat cheese has appeared with increasing frequency in the food world, and the curiosity got the best of me last night. I’ve considered purchasing for some time, but at a cost of ~$10 for an 8 oz block, I’ve been hesitant. Halloumi has a very high melting point which makes it attractive for high heat preparations such as grillling.
I grilled a few slices last night brushed with olive oil and served alongside of an heirloom tomato panzanella. The cheese is a bit salty, and to me, tastes like an underripe version of parmesean. All in all, it’s pretty good. I’ll do some research and see what I can do with the rest. Anyone have any experience with this stuff?