A firm to semi-soft and slightly stringy white cheese with a salty briny flavour, halloumi is traditionally made from a mixture of sheep and goat’s milk. Today it can also contain cow’s milk. Its texture is similar to that of mozzarella, but it has a strong, salty flavour from the brine preserve. Cooking halloumi removes most of the salty flavour and creates a rich, creamy centre. The cheese has a high melting point because no acid or acid-producing bacterium is used in its production, so it can easily be grilled, pan-fried or roasted.
Cut a block of halloumi into strips about 1 cm wide. Place in a pan with a glug of oil (if you have a really good quality nonstick pan, you don’t need the oil) and fry on both sides for 1–2 minutes, or until golden.
Try this office hack: fry the halloumi in a sandwich press.
Try one of these 8 delicious ways with halloumi now.