Halloumi is a delicious cheese that originated in Cyprus, Greece. It was so popular, it soon spread to neighboring Turkey and many countries in the middle east. The cheese is deliciously easy to eat and it has a multitude of applications in the kitchen.
Halloumi is a firm, rubbery cheese. To the touch, it feels hard, but is actually quite springy. The cheese is made from sheep’s milk and is then brined to assist in preserving the cheese. This adds flavor and character to the cheese, thanks to the pungent sheep’s milk used.
Halloumi may be eaten raw or fried. Raw halloumi is springy and has a slight squeakiness to it. When fried, it holds its shape well, but is melted and stringy. Halloumi can be used to make the greek dish saganaki which is simply breaded and fried cheese. Delicious!
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.