By Chaya Rappoport
This recipe originally appeared on The Nosher.
Cheese lovers who haven’t tried halloumi, meet your new obsession.
Halloumi is a semi-hard cheese originating in Cyprus. Made from sheep’s milk, the briny yet mild cheese is popular in Greece and the Middle East, and increasingly in America, too. In Israel, you can find halloumi on practically every cafe menu.
Its real magic lies in its high melting point: Halloumi can be grilled or fried without falling apart or melting into a pile of hot (delicious) cheese. Instead, it takes on beautiful grill marks, a golden outside hue, and gets warm and just gooey enough in the middle. A total win in my book.
Halloumi is delicious when served simply, so I like to use it as a substitute for feta cheese in Greek salad. Its saltiness is similar to feta, but it has a completely different texture. And when fried, it gets gooey and warm, making it a nice contrast in cool, summer salads. I strongly recommend you season the cheese before frying it, as it is slightly less salty than feta.
This article was provided by the JTA international news agency and wire service.
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