Halloumi Cheese
In the restaurants and homes of Cyprus, Greece, you'll find people snacking on slices of watermelon and
fresh mint, paired with grilled cheese. This grilled Grecian cheese, called Halloumi, has a uniquely high
melting point. It holds its shape — even through grilling and frying — and has a salty taste
with the soft consistency of mozzarella.
While the cheese originated in Cyprus, its popularity has spread throughout the Middle East, and many
countries produce their own version. As a nod to the traditional Greek snack, you'll often find mint leaves
in packages of Halloumi, floating in the liquid with which the cheese is packed.
Cooking tips
Because of its high melting point, Halloumi is one of the most versatile cheeses for cooking.
- Try grilling it, for a unique spin on the traditional kabob.
- Fried in a pan, it makes a great salad topper.
- Use it as a breakfast side in place of bacon.
- Wrapped in phyllo dough and baked, it makes an exciting appetizer.
Storage suggestions
- Wrap the Halloumi tightly in foil, waxed paper, or plastic wrap.
- Every time you unwrap your cheese, discard the old wrapper and use a new one.
- Halloumi can be frozen for up to three months. To thaw, place the cheese in the refrigerator a
day before use (do not defrost this cheese in the microwave).