Holy Halloumi


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?



2 thoughts on “Holy Halloumi

  1. Nice, fried cheese. I love it! It took me a second to remember what the heck Halloumi is. It’s like a grilled frico.

  2. I discovered halloumi a few years ago as I moved to Cyprus, never heard of it before. But straight away I fell in love with that delicious cheese that is so versatile and gives its special note to so many dishes. Very often we try new halloumi recipes and there is not one week since then, that we won’t have at least one meal with halloumi, not to speak about BBQs, where having halloumi is a must.
    Thank you for sharing this recipe and giving me a new idea.

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