My Recipe Box. Join Now Sign In. Halloumi Cheese. Provided By RecipeTips. A cheese that was traditionally made with sheep or goat's milk, but today is most often made with cow's milk. The cheese originated in Cyprus, but is also made in Lebanon and Romania. Somewhat similar to Mozzarella, it has a rubbery texture with a bland flavor and is primarily used as a cooking cheese, holding its shape well when heated.
Often referred to as a "stretched curd" cheese, the Halloumi curds are heated in water or whey, kneaded and then rolled out into a slab that is cut into blocks to be stored in brine until ready for packaging or use. After the cheese is heated, fresh mint is chopped and mixed into the cheese, giving it a herbal and subdued salty flavor that comes from the brine, but generally the flavor is mellow and somewhat tangy.
I try my best to avoid releasing any liquid liquid. The more liquid stays in, the fried Halloumi will be more juicy and not as salty. Thick cut as you said. This looks amazing! I'm going to Cermak tomorrow a grocery store in MKE that carries a wide variety of different cheeses and I'm really hoping they have it, so I can try this! I'm delighted that some of the comments say "squeaky" because here in Wisconsin, we have fresh cheese curds that are available often, and the "squeak" is what tells you they're fresh!
Love it. Hello Queen of Halloumi! Thanks in part to you I continue my obsession with this cheese. I have made so many of your halloumi recipes and they are all fantastic! Just joined your private group, thanks for mentioning it I didn't know it existed.
In the states you can now find halloumi at almost any grocery store. It's catching on. I'm Becca, and I love cooking delicious vegetarian food. Here on ECV, you'll find hundreds of easy, straightforward, and most importantly delicious vegetarian recipes. Your info won't be used for any other purposes - check out my privacy policy for more details. Total time: 10 minutes. Servings: 3 people. Jump to Recipe Rate this Recipe.
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