Here in the middle of the barbecue season, we love grilled cheese alongside the classic sausages, cured meats and vegetables. Which cheese doesn't over melt, doesn't burn and is easy to make.
What is halloumi cheese?
Originally made from sheep's and goat's milk, the cheese hard cheese, which is laid in layers and therefore usually sold in rectangular form. It has a very high melting point, so it starts to melt later when exposed to higher heat, which is why it can be grilled. Originally from Cyprus, it is also very popular in Greece and Turkey. It has a very refreshing, light texture and is often eaten with fruit, including watermelon.
Where can I get the original?
The original cheese is now very difficult to obtain in Hungary, especially from Cyprus. They are mostly made from cow's milk, but there are Sites, where you can get halloumi cheese made from sheep's milk, goat's milk. As well as grilling, many people like their cheese grated, which doesn't leave a choking, gooey feeling. The halloumi type is lighter, as the texture is a bit bouncy and rubbery, but still light, and stays together even when skewered in cubes with vegetables.
Halloumi tastes strongly salty, with a firm to semi-hard texture that is delicious raw. It is made without ripening, but heat releases more flavour, which makes it very popular.
Vegans love Halloumi cheese
One of the stars of quick, pan-fried meals, which is also very often used by vegetarians, is grilled cheese. Especially in the summer, when fresh courgettes, aubergines and tomatoes can be used to make a casserole in no time. Rarely, but also grated, it is used in recipes to make a slightly salty, creamy, thick gravy with lots of spices and tomato paste. It is usually rolled in tortillas with vegetables or spread on bread as a hot sandwich cream.
Did you know? The saltiness of halloumi cheese is softened with a little mint. The green herb is usually sprinkled on top to make the cheese not only tastier but also more refreshing.
Grilling halloumi cheese step by step
First drain the juice, then wipe dry with paper towels on all sides just as you would with meat and vegetables. If grilling, brush both sides of the cheese with oil and place on the hot grid. If pan-frying, it is sufficient to place it directly in the hot oil and fry it.
The reason why it is important to keep the baking sheet hot is that the cheese will not melt, but will start to crust immediately. Bake both halves for 3-4 minutes on high heat. If combining with other ingredients, make sure that the baking times are similar!
