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.
- 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 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).
A soft, white soft cheese, feta is a staple in many American kitchens. It’s made from sheep’s milk or a mixture of sheep and goat's milk. Feta has salty, slightly acid taste that complements salads, chicken and pasta dishes, and vegetables. It also makes a great dip or spread. Browse recipes.