Thursday, August 24, 2006

The case for Halloumi Cheese

Halloumi Cheese doesn't get nearly enough love. Try it with's delicious. Also, cheese on the BBQ might sound strange, but not with Halloumi, a cheese indigenous to Cyprus. Traditionally, it's a mix of goat and sheep milk though some very good Halloumis are made just with sheep's milk.

One of the things that makes this cheese so unique is that it can stand up to a tremendous amount of heat. At temperatures where other cheeses are reduced to a melted ooey-gooeyness, halloumi maintains its structure and develops a beautiful golden crust. Its mildly salty, mellow-yet-slightly tangy flavor make it a real crowd pleaser, (particularly when it's served warm). And the way it squeeks when you cut through it with a knife gives it a distinctive personality.


Blogger Carmen said...

It's the only thing I lived on when I was in Cyprus.

9:31 PM  
Anonymous Marie said...

How does it taste? Does it stink? I love all those stinky French cheeses. I love cheese. period.

11:27 PM  
Blogger Basil Fawlty said...

No, it doesn't stink at all. It has a light creamy and salty taste. It's great.

12:41 AM  
Blogger Twosret said...

Now that is a fav. delight yummy!

12:07 AM  

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