I love haloumi cheese and have been surprising friends with it on the bbq for a while now ... but best of all - fresh chilli (chopped finely) goes really really well with it.

Heidi, I also love Halloumi. I found out about it from Nigella Lawson and started searching my local supermarkets. I couldn't find it for a long time. I came upon it finally at some point last year. I bought a small package of it ($7 for a small plastic pouch of it).

I followed Nigella's recipe and it was quite good. The texture was interesting.

I like your idea of putting salad on top of it. I will have to try that next time I get my hands on some.

I've been back to that supermarket a few times and it is always sold out! I wonder why!

Thanks for the post and picture. Makes me hungry...

RisaG

Halloumi is one of my favs, but i've never thought to use it like this. thanks for sharing!

Heidi, I've been hearing a lot about halloumi, but it's taken this post to actually get me to go out and buy some tomorrow.

Thanks for sharing.

we have this cheese for a long time now here in israel. the most popular use here is cutting it to small cubes (about 1cm), deep frying it until golden brown and serving it on a fresh salad with some dressing. very popular amongst the ladies :)

Thanks for introducing this cheese - never heard of it actually. I don't come from a cheese-consuming culture to begin with, although I do enjoy several common kinds of cheese... Will look for this at the cheese section next time I'm at the supermarket, just to see if they exist on this part of the planet. And who knows, I may just make a purchase and give your recipe a try! :) Love that photo!

I'm not sure if I can find this cheese in Sicily but I'm sure going to try! Thanks for some great ideas and for making me think about cheese in a new way :-)

Mmmmm! Halloumi is a favourite at our house. I usually serve it the same way as you'll normally find it at a Cypriot cafe. Lightly grill some slices of french bread and serve with a slice of bacon, a slice of grilled halloumi and a slice of tomato with some fresh herbs and a drizzle of olive oil. Pop under the grill again to warm through the tomato.

It makes a lovely breakfast (and can of course be served without the bacon for our vegetarian friends).

I believe Halloumi cheese is the same as queso blanco cheese which is becoming very popular in the USA. Great cheese specially when pan fried in butter. It is also used in many deserts in the Middle East.

Definitely in the pro-haloumi camp and like your bean salad. I like to grill cubes of haloumi with lemon or lime juice, then mix it in with a fresh tomato salad with parsley or coriander (cilantro?). If I'm feeling really creative I lightly grill the tomato with a sprinkling of sumac, salt and pepper.

Reading about Halloumi brought me back to when I was in college and dated an impassioned Cypriot. He used to travel to Washington DC to get greek products (unavailable at the time in NC) and Halloumi was always a must on his list. He had a small charcoal Weber in the backyard of his grad-student apartment and he would grill the cheese and serve it with a cinnamon/chili spiced tomato sauce and bread. So yummy! This was a considerable culinary epiphany for a southern small town girl. Thanks so much for bringing back some fantastic memories.

Iranian Cheeses-Your article today reminds me that there are many kinds of cheese, I know most European have different branded cheeses and in Philippines we have Kraft Cheddar cheese and a local brand of similar cheese and Magnolia processed cheese and we have also our own kesong puti cheese, cream cheese from goat's milk, but here in Iran my husband used to buy a hard whitecheese from Tabriz which is traditionnaly made but you must put it in water and also there are different Kaleh brand of Cheese which I like most is the Lighvan cheese which is 40% solid fat cheese and there is also Amol processed cheese, and they have also cheddar cheese and other types of cheese other brands here in Iran have feta cheese and white cheese.

Hi Heidi - could you reveal your source for the halloumi? I live in SF, too, and wonder if I have to go to a middle eastern store, or if they just sell it at Andronico's or somewhere similar. Merci!

Halloumi comes to Singapore. it reminds me of two of my v.good Cypriot friends. I introduce it to my family in Singapore and they love it too!

There is an excellent article at
kalynskitchen.blogspot.com that explains everything you need to know about freezing herbs and with links to other sites. Hope this helps you.

it is not a greek cheese. it is cypriot and not greek.

Iranian cheeses
Your subject today about haloumi cheese reminds me that many countries have their own native cheeses. In Philippines we have Kraft Cheddar cheese, Magnolia processed cheese and another local brand but we have also a native cream cheese named "kesong puti" from goat's milk which means white cheese and in Iran there are also different kinds of native cheeses, my husband's favorite is Lighvan cheese from Tabriz which is solid white cheese that you must put in the water and the Kaleh brands have also Lighghvan cheese with 40% fat solids and the Amol pasteurized cheese which have cream and othey types of cheese. Other local brands have white or feta cheeses.

One of the best ways to prepare Halloumi (which is quite salty as packaged) is to poach it gently for a few minutes in simmering water, drain on paper towels and then plate, drizzled with generous amounts of good olive oil, olives and plenty of fresh mint leaves. This brings out this inherent sweetness of the Halloumi, cuts the salt to almost nil, and gives a very different, much softer, texture than frying or grilling does. Best to eat this preparation with some fresh Arabic bread.

Halloumi is awesome with Divina oven-roasted tomatoes. Fun to skewer and throw on the grill.

"I think it is traditionally a mix of goat and sheep milk (anyone out there a specialist in Greek cheeses?), but the halloumi I normally come across here in San Francisco is made just with sheep's milk."

I'm not a specialist but the cheese is traditionally made with a mix of goat's milk and sheep's milk. You can also find it with cow's milk sometimes. The more commerical stuff (the most available here in the U.S.), has more cow's milk than the other two.

I love this cheese it is my new favorite for sandwiches. Hummus and Halloumi with a little tomato and sliced jalapenos on 7 grain bread is a very often default when I need a snack or a small meal. I first saute the cheese on a frying pan with some light spices. Then I use the same pan to grill my sandwich.

I don't even like greenbeans and that looks delicious! I have got to try some of that cheese. I am a big fan of many cheeses. I could spend hours in the cheese section of my local specialty grocery store smelling the different cheeses and deciding which one to try next. I've got to try this one next!

I haven't had this cheese, but it seems to sound similar to the Indian Paneer, which is often grilled. Paneer is much more mild in flavor than what one person described as 'salty.'

Miche,

It is pretty easy to find around SF. Rainbow has it, as does the cheese store at Divisadero and Oak. I would guess that Whole Foods has it, but I can't remember ever actually purchasing it there. Now that it is on your mind you'll see it all over.

Halloumi is like paneer in that it doesn't melt down, but on the taste and texture front they are very different. Maybe the cheese enthusiasts can sound off about what in the production of these cheeses makes them different. Paneer is more mild, softer, less of an edge overall. Halloumi seems to be brined...

All the suggestions sound delicious, keep them coming. -h

My partner is Cypriot, and we eat this cheese quite a lot when we go over there. It's common in the summer to have a slice along with a slice of watermelon (or any fruit), the fat in the cheese helps you absorb the vitamines in the fruit.
Another way we eat it is putting it into traditional breads, espically at Easter. I don't know the exact recipie, but you can chop/shred it and put it into savory rolls with mint and Kalamata olives.

A poster mentioned above that this is like queso blanco and it does sound like an acid precipitated cheese (as is queso blanco - QB) tho QB is not brined.

I just posted about using this cheese in Colombian cooking, its very delicious. (http://nikas-culinaria.blogspot.com/2006/08/colombian-breakfast-how-2-guide.html)

Its easy to make at home (and perhaps one could add a brining step as well, sounds interesting)

Recipe for queso blanco:

Queso Blanco is an acid precipitated cheese. Made fresh from cow's milk. As it is an acid precipitated cheese it doesnt melt, has a tangy flavor and a "rubbery" feel against the teeth.

You can make it at home easily!

Here is a recipe for it:

Ingredients:

1 Gal Whole Milk (cow, goat, sheep, mouse, whale, what ever floats your boat)
1/4 C fresh squeezed lemon juice

Directions:

Heat milk up to 180 F (82 C) stirring constantly. Do not to burn the milk!

Whisk in the lemon juice, stir for 10-15 minutes.

Pour the now curdled milk through a strainer or colander that has been lined with a moistened cheese cloth.

Cool for about 20 minutes, pull the ends of the cheese cloth together and make a little packet out of it.

Hang the ball of cheese in the cloth to drain in the fridge for some 7 hours or so. You want it to hang until the dripping of whey stops (hang it over a bowl in the fridge).

Salt to taste, enjoy!

So many wonderful ways to prepare halloumi! Steven's is one that I must try, as well as with the green bean salad. I wondered if it could be grilled successfully, now I know. Thanks!

Looks good. I have never tried it.

Thanks for the queso blanco link too.

I have tried that one, although not home made, and will check it out.

Greek Kasseri cheese is quite similar to Halloumi, and is also excellent on the grill. I have seen Halloumi on occasion at Whole Foods, but they always have the Mt. Vikos Kasseri. You can also fry Kasseri to make Saganaki (although the classic for that is Kefalograviera, which I haven't seen at the cheese shop)

Love it! Matt loves Halloumi and Whole Foods does carry it. We often just toss it in a hot skillet, and serve it drenched in good olive oil, just don't add salt!

My life's been basically bland today. More or less nothing seems worth thinking about. My mind is like an empty room. I've more or less been doing nothing to speak of. Not much on my mind recently.

Halloumi can also be eaten uncooked!
usually if it's too salty i rinse it in water, and then slice it and eat it just like that.
it's delicious on toast with marmalade/ preserves.
or eaten uncooked with watermelon - great on a hot summer's day
it's good fried for breakfast with eggs (instead of bacon - fried eggs, grilled/fried halloumi, grilled tomato ...)
or, for home made ravioli make a filling of halloumi, ricotta and fresh mint.

Halloumi can also be eaten uncooked!
usually if it's too salty i rinse it in water, and then slice it and eat it just like that.
it's delicious on toast with marmalade/ preserves.
or eaten uncooked with watermelon - great on a hot summer's day
it's good fried for breakfast with eggs (instead of bacon - fried eggs, grilled/fried halloumi, grilled tomato ...)
or, for home made ravioli make a filling of halloumi, ricotta and fresh mint.

I follow your entires regularly and enjoy the variety and exposure. I came across one entry of yours.
I follow your entires regularly and enjoy the variety and exposure. I came across one entry of yours.
http://www.101cookbooks.com/archives/000156.html#yourcomments
Pls enlighten! Is there a difference between tea powder and tea leaf? Do they have different cooking functions?

Pls enlighten! Is there a difference between tea powder and tea leaf? Do they have different cooking functions?

Hi,
This sounds just perfect for my Sunday BBQ at the beach....entertaining a few friends.Logged on hoping to find something nice n new...this ones seems just perfect.Thanks.

Kate

Heidi,
I enjoyed the picture a while back of your kitchen, how about posting one of your grill? I'm having fun imagining the little SF back yard with the lemon tree next to it, but an image would be nice.
I first tried Halloumi in Australia. I don't think I can get it here in Juneau, AK but I can and do make paneer from time to time. I wonder whether I could grill paneer? I could add salt...

I like to pan sear it and serve with fresh diced tomato and cucumber and pita.

My family is Armenian and I used to eat halloum for breakfast rather frequently: just sliced and put in pita bread, toasted, and with dry mint on top of the cheese. Any Lebanese/Egyptian/general Middle Eastern grocery store should carry it, no?

Very informative piece of news; would like to receive such informations on regular basis. It has widened my information circle bigger as the comments are on universal basis. Thank you very much once again and hope to receive more such mail at my email address posted above. Wish you all the best.

I forgot to mention a line above and would add that this information is costly, rich and rare.

Hallumi is usually made from Sheep and Goat milk but is equally good when made from either milk alone. It is available here in the Baltimore area at most middle eastern stores and is now available in Costco. We were unable to find it in the Cosco's in southwest Florida however. It is very good when grated and mixed with mint and used on pastas. Fresh MInt is the best but dried works well too. In Cyprus it is used in baked goods as well. Glad to hear that it is becoming so popular now.

Wow, I never would have imagined any cheese could stand up the heat on a barbeque. It looks wonderful.

I often see this cheese in the local markets but never knew what to do with it. So glad I found this thread and all the great ideas for using halloumi. I'm going to run out and buy some!

Halloumi!! Wow, I havent thought about this cheese in a while. I first had it when in I took a Field Archaeology class abroad in Cyprus for college credit digging in ancient Idalion (now Dali). We had local chefs prepare our meals and Halloumi was a part of almost every single one. We called is "squeaky cheese". Lunch was always Halloumi sandwiches and although it was delicious, by the end of the summer we were SO SICK of this stuff!! Occasionally we would have it grilled as a special treat. The taste and texture is very different cooked compared to "raw". I would love to have it again.

I lived in Cyprus for six years and dont remember halloumi being made with anything other than sheep's milk. Of course I can't vouch that it isnt traditional - Cyprus does have goats too :-)

It is nice fried with lounza (Cypriot smoked bacon) and this sometimes appears as a course in Meze.

Personally I have it with a traditional English fried breakfast!

We discovered Halloumi cheese a couple of years - what a find! It's amazing stuff. We slice the cheese, throw it on the grill or in a grill pan until crisp on the outside and chewy/goeey on the inside. Then dredge in extra virgin olive oil mixed with dried oregano - just like you get on the beaches in Brazil. It's FANTASTIC!

Here in Italy we use Caciotta, which is a type of Provolone that can be grilled also. It could be used in many of the suggestions that have been offered here.

My mother is Greek Cypriot, and halloumi always reminds me of the too-rare occasions when relatives would bring it with them to the US when they visited us. It's easier to find here now than it used to be, though I still have to go pretty far out of my way. Fortunately I recently scored a few packages of it, so after posting this comment I can go downstairs for a nibble instead of sitting here feeling teased by reading about it.

Though I love it grilled, I like it well enough uncooked that I usually fail to resist temptation long enough to cook it. Great for any meal, breakfast, lunch, dinner, or midnight snack.

Some friends and lovers I've introduced to the joy of halloumi have dubbed it "squeaky cheese" for the noise it makes when chewed.

Halloumi is also really good on a piece of toasted bread (preferably a good baguette, or something similar). What I usually do, is after I pan-fry the cheese (with no added fat!), I place it on top of a piece of toast, and then top it with a good (kind of sweet and tangy) bruschetta! Deeeeeeelicious. In fact, I'd LOVE some right now.

In my household we have halloumi for breakfast. It is great with eggs, grilled and eaten with some toasty pita bread. It is popular pretty much throughout the Arab world! New Yorkers can find it at Murray's or Kalustayan's. Thanks for the post!

I had this once at a nice greek place in Chicago, if i remember correctly they set it on fire before they served it, good stuff!

oooh! i love this cheese. i usually pan fry it and put a slice of tomato and a poached egg on top. brunchy.

try cold halloumi + watermelon for a cooling summer-night snack.
try grilled halloumi inside grilled pitta bread + some tabasco and tomato.
try frying halloumi, and then frying eggs on top of it.

I grew up with Halloumi and love to use it with fruit...we grilled or fried it and then put fresh fruit on top heating until the juice carmelized. Served with a hunk of fresh bread it made a fabulous breakfast or appetizer. The salty taste combined with the sweet fruit was heaven. My Cypriot grandfather grew figs and when they were ripe and ready, the marriage with halloumi was memorable.
Thank you for the memories......

I was introduced to halloumi by a Cypriot boyfriend I had back in the day. In addition to grilling it, we would cube it and eat it (uncooked, ungrilled - just plain old halloumi) with watermelon in the summer. The salty cheese with the sweet melon is an amazing combination!

I ran into the Halloumi thread by chance and I was thrilled to read the excitement in everyone's comments. My grandfather had a cheese making workshop in Cyprus, and used to make Halloumi, all other traditional cheeses of Cyprus, and yogurt. My father learned how to make it also and made it for us once when we were abroad.
A couple of comments, if I may. Halloumi is recognized as unique to Cyprus, and this prevents its production under that name elsewhere in the world. There are many similar cheeses, and some imitations are pretty good.
There was a reference to its use in salty Easter cakes made in Cyprus, called Flaounes. These include another type of hard white cheese that is made specifically for this purpose and the two are mixed, dried mint is added as well as raisins and eggs.
Sheep and goat milk are usually blended for the best Halloumi. Industrial Halloumi is made mostly of cow's milk, but it is not very good (I think) and rather rubbery. But demand is great, especially abroad.
Haloumi is not used in deserts and I am afraid that it is not at all like Queso Blanco. However, when the milk for Halloumi is being boilled, the cream that rises is collected and that becomes Anari which resembles a hardenning Ricotta. It can be eaten fresh and warm with rosewater, sugar and cinammon; it can be used as sweet stuffing in pastries called purekia (little burek); it can be left to become semi-dry and just eaten with bread and tomatoes; or it can be salted and dried, and then used grated on pasta! Excellent stuff.
Two other cheeses were mentioned: Kaseri and the hard white cheese from Tabriz. The first has a higher fat content than Halloumi and resembles a more traditional European yellow cheese. It also melts easily, which Halloumi does not do. The cheese from Tabriz I have encountered in the Arab world and again, it is not in the same category as Halloumi, being much drier and less conducive to varried use.
On a final note, I know that Halloumi is very expensive and it is more and more difficult to carry as gifts to countries like the U.S. where customs are very strict about agricultural products. There is an alternative, however: visit Cyprus.

Halloumi cheese is delicious.I haven't met anyone that could say the opposite!I am Greek,my dad's cypriot,lived in cyprus for 6 years & ate halloumi everyday with almost everything!Usually,uncooked.Halloumi does not have a similar taste with kaseri cheese;as one said.Halloumi is also great with cypriot pitta bread,butter and honey for breakfast....!

As a Cypriot I grew up with halloumi.
My grandmother often made all of the recipes mentioned in these posts.

My fondest memory of halloumi is, as a child, my siblings and I used to sit there and "squeak" the cheese. Ahhh memories of childhood and good food.

No such thing as fast food then unless we were hunting rabbits.

In Western Canada we have a hard time finding outlets that constantly stock halloumi.

If you are a cypriot exporter... you have a huge customer base in Western Canada.

:-)

Came across this by accident -my favourite subject! A UK halloumi addict (sounds like it's cheaper and easier to buy in London than in the US) the only other way I've eaten it that's not mentioned above is grilled and added to a tomato, onion and green lentil casserole. yummy.
My eyes bugged a bit when i read that people add salt to halloumi!
For the person that asked about grilling paneer, i recommend marinading it in tandoori/similar spices and threading amongst a veg kebab.
Happy cheese eating :)

My Cypriot friend taught me how to make halloumi years ago, we use fresh cows milk and it is still really good.

It's funny, I love halloumi, and my family does to. I sometimes will make it like I would tofu because the texture can be similiar if using the harder packed or smoked tofu bricks. Halloumi they'll eat, tofu they won't touch.

We had halloumi in Boston at Avila Restaurant sauteed in ouzo with pine nuts and dates.
Yummy.

Brilliant, timely article! I recently bought a package of Halloumi on a cheese spree at our main imported food supermarket here in Phnom Penh. When she spotted me snacking on the stuff straight out of the package, my Cambodian housemate was incredulous. I dared her to try a little piece and she wasn't even able to finish that much. "It was like eating an eraser," she complained the next day. But now, armed with all these interesting suggestions of how to cook it, maybe we can revisit the joys of this cheese..