Halloumi Cheese, originally from Cyprus (though this could be an unpopular opinion) and is traditionally made from a mixture of goat and sheep’s milk, but now commonly commercially made from cows milk.  The cheese has a very high melting point, due to its high protein content, which makes it ideal for grilling and frying.  This dense milk protein content, casein, is what gives halloumi its trade mark squeak.

The high protein content of halloumi also makes it a great meat substitute in the form of burgers, or in salads or on a delicious roasted vegetable skewer.

Hints when working with Halloumi

1.  When frying Halloumi it is best to work with a high heat to get lots of flavour before encouraging the cheese to melt.  Halloumi should be served freshly fried
2.  The cheese is best enjoyed simply fried and dressed with a little lemon and mint, check out our Crispy Halloumi Recipe
3. Store Halloumi in the fridge in the brine it was sold in, if your halloumi is not in brine keep an eye on expiry dates as it will expire quicker.  You can also place your halloumi into salted water in the fridge to extend its shelf life.
4. Halloumi can be frozen, wrap it tightly and then place in a freezer bag and freeze until needed.