Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Halloumi Cheese

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

What is it?

Halloumi is a soft cheese from Cyprus that’s traditionally made from goat’s and sheep’s milk. It has a great, chewy texture and a mellow yet briny flavor that hints of mint.

When halloumi is heated, it softens but doesn’t melt, so you can grill it, pan-fry it, or pop it under the broiler. Cooked halloumi gets a tasty brown crust and a soft gooey center.

How to choose:

Look for halloumi in the cheese section of your local market.

How to prep:

Try punching up the flavor with a marinade: a combination of olive oil, lemon juice, red pepper flakes, chopped garlic and fresh oregano give the cheese the Mediterranean flavor profile of its homeland.

If halloumi is too salty for your taste, simmer it in water for about 5 minutes. This also softens the cheese, so if you intend to grill it, chill it first until firm.

How to store:

Halloumi keeps well in the refrigerator and can also be frozen.

Click here to purchase

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks