Are you looking for the best cheese to make grilled cheese? Halloumi cheese can win this place.
Halloumi cheese is a semi-hard, brined cheese with a distinct salty flavor. It maintains its shape while heating and grills well.
Because of this, Halloumi cheese is an ideal choice for grilling cheese, so let’s learn more about this delicious cheese.
What is Halloumi?
Halloumi is a white, layered cheese that is similar to mozzarella and is traditionally made from goat and/or sheep’s milk on the island of Cyprus in the Eastern Mediterranean. It has a slightly spongy texture and is a semihard, unripened cheese that has been brined. It has a salty, tangy flavor and no rind. Cow’s milk is sometimes used to make halloumi. Either pasteurized or unpasteurized milk is possible. While halloumi can be consumed raw, its high melting point makes it a perfect cheese for grilling or frying.
Halloumi is bland and a little rubbery when eaten raw, with a salty flavor. On the other hand, when crisped in a pan or on the grill, it becomes sensually melted on the inside and exquisitely crispy and savory on the outside, similar to the consistency of a marshmallow when toasted.
Halloumi is gaining popularity. It is reasonably priced and available in most stocked supermarkets and specialty shops. Halloumi cheese is available in many natural food stores, as well as at Trader Joe’s in presliced form. As an alternative, you can get it online.
How Halloumi is Made
Rennet or vegetarian rennet is added after the milk has been heated in order to coagulate it. When the curds have formed, the whey is removed, the curds are cut, allowed to firm up, and then they are pressed into molds. The next step involves poaching the cheese in water or whey, and it is this additional heating step that gives Halloumi its resistance to melting. The cheese is next salted (and customarily dusted with mint), and it can be consumed immediately after that for three to five days. In the alternative, it can be aged for several months while being preserved in brine, adding to its salty flavor. In contrast to most cheeses, Halloumi is made without the use of acid or bacteria that produce acid.
Similar to feta cheese, halloumi is sold in compact bricks that are vacuum-packed in plastic and has a firm texture. Dairy and goat farmers in Canada and the US produce a lot of cheeses that resemble Halloumi. These cheeses are frequently referred to as Halloumi-style or grillable cheeses for legal proprietary reasons. Sometimes they are called grilling cheese or frying cheese, or queso de freír in Spanish.
Uses
Halloumi can be grilled, fried in a pan, or sliced thin. Combine with salads or use in a caprese salad in place of mozzarella. Serve Halloumi with watermelon, as is customary in Cyprus, or use grilled slices of Halloumi as a gluten-free alternative to bread in sandwiches. Although halloumi can be consumed raw, it tastes better when warmed, grilled, or otherwise heated. After being cooked, the cheese’s saltiness is replaced by a strong, savory bite and a slightly creamy texture. Halloumi is fantastic grilled or fried.
Storage
For up to a year, halloumi can be kept in the fridge unopened. After opening, place it in salted water in an airtight container in the refrigerator for up to two weeks, or tightly wrap it in waxed paper, parchment paper, or cheese wrap. The texture of cooked halloumi won’t be affected by freezing it in plastic or foil for up to three months.
Substitutes
It may be challenging to substitute Halloumi due to its distinctive texture, depending on the recipe. In some recipes, tofu or Indian paneer might be substituted for halloumi, but the results won’t be quite the same. A firm, dry feta cheese is somewhat comparable when eaten raw.
Final Thoughts
A traditional Cypriot cheese called halloumi is made from goat, sheep, or a combination of the two. On occasion, cow’s milk is used. The fact that it stays hard when heated and grills superbly makes it a favorite grilling cheese.
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FAQs
Why Is Halloumi Not Popular in America?
Halloumi is available in America, but it’s quite expensive. This is because the majority of the cheese is imported from Cyprus. It can also be difficult to find as America only accounts for 10% of worldwide sales.
Does Halloumi Taste Like Mozzarella?
In flavor, halloumi is similar to many other fresh milk cheeses like mozzarella, paneer, and queso fresco. When made with sheep or goat milk, it’s mild flavor gains a tangy quality. Halloumi is also fairly salty, more so than mozzarella but less than feta.
What Are the Negatives of Halloumi?
Halloumi is often high in sodium, saturated fat, and calories. It’s not suitable for those following a vegan or dairy-free diet. Some types are not appropriate for a vegetarian diet, either.
