Showing posts with label haloumi. Show all posts
Showing posts with label haloumi. Show all posts

Saturday, June 6, 2015

Grilling Cheese...Not Grilled Cheese! #Recipe @PegCochran

I have probably subscribed to half a zillion recipe sites and get multiple recipes per day (which make me really hungry while I'm sitting at my desk!)  Recently I received an email about a cheese that was new to me--haloumi (alternatively halloumi.)  The recipe indicated it could be grilled in a pan or on an outdoor grill and would get crusty on the outside and remain creamy on the inside but wouldn't melt into a puddle of mess.

This description is from 
Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.
Since the cheese has a high melting point, it can be easily fried or grilled.

Recipes included the cheese as an appetizer, brushed with olive oil and sprinkled with various herbs and spices, as an addition to a salad or as part of a main course.  It all sounded so yummy, I was determined to try it.  Sadly, I could not find haloumi in Grand Rapids where I live, but I did find a comparable cheese--Yanni's Grilling Cheese.  It's made with cow's milk as opposed to sheep's or goat's milk but I decided to try it.

I learned a few things--if you're putting it on a gas grill, you need to slice it quite thickly or it will melt and slip between the grates on the grill.  But I also learned it was delicious!  Next time I'll try grilling it inside in a pan.

Here's the cheese I found.

Next time I will make the slices much thicker!

I tossed some grape tomatoes with olive oil and roasted at 400 degrees until wrinkled.

I topped a salad of red leaf lettuce, red onion, black olives and pine nuts with the pieces of grilled cheese.

And served with skewers of grilled shrimp

I've found recipes for making your own haloumi (with cow's milk, not sheep or goat!) so stay tuned because I really want to try it!  I'll definitely share my experience with you!

Coming in August! I'm really excited about my Cranberry Cove series and Berried Secrets will be the first.  Like me on Facebook because I will be doing a giveaway of an advance reader copy in early July.  And stop by my web site and sign up for my newsletter for an advance preview of Berried Secrets!