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The Foodie File: Halloumi

Canadian Living
Food

The Foodie File: Halloumi

HalloumiHave you tried halloumi? This unique, rubbery textured cheese has been showing up in the British invasion of cookbooks over the last couple of years, but hasn’t been widely available in North America – that is not yet! I’ve seen it on some menus and recently purchased it in a major grocery chain store, so I presume it is poised to make a breakthrough in our market place. Try it – it’s a fresh, mozzarella-like cheese originating from Cyprus (although that is probably debatable, I have also heard that Lebanese eat it on kabobs), traditionally made from goat or sheep’s milk (but what is commercially produced is made from mostly or all cow’s milk). What is unique about this wonder of a cheese is that you put it in a pan or on a grill and cook it. No, it doesn’t make an oozy mess, it stays together neatly in one piece, and develops a yummy crunchy crust! Don’t bother eating it uncooked, you’ll be nonplussed and won’t go any further to experience the magic! If you do find it and want to try it, here’s how: It comes in a log- shaped piece about the size of a small commercial-style goat cheese; it is the colour of mozzarella with a denser texture. Slice it into thin ¼-inch (5 mm) slices and place the slices directly onto a hot grill or preheated nonstick frying pan – no oil is required! Fry or grill for 1 or 2 minutes until cheese softens slightly and a beautiful golden crust has developed. Turn over until the other side is crisped. Transfer to a serving plate and garnish with any single or combination of the following: good-quality olive oil, fresh chopped chili peppers, fresh herbs (basil, mint, parsley) a squeeze of lemon juice, sliced tomatoes or anything else you imagine will go well. Eat with yummy bread. Give it a whirl, I think you’ll like it. Yours in cheesiness, Christine Image courtesy wikipedia.com
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The Foodie File: Halloumi

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