I guess you can figure out my theme for the 2014 A to Z Blogging Challenge. That’s right, it’s cheese! I hope you enjoy these posts!
“H” is for HALLOUMI
Something a little different today. Halloumi is mostly made from goat’s and sheep’s milk, and originated in Cyprus. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavor from a brine preserve. When you cook Halloumi, the saltiness is removed and the cheese is very creamy.
Halloumi is an essential part of a Cyprus Meze and often offered in warm weather, as an accompaniment to watermelon and cold beer. The photo above is grilled Halloumi. It also can be fried, or sliced into a salad. To grill it, just slice into 1/2-inch thick slices, brush with olive oil, and grill for a few minutes on each side. The outside will be crispy and the inside will be soft and melted. Enjoy your meal with gladness and health!
Martha Reynolds Writes 
Ohhhhhh. I want to try Halloumi. It sounds fabulous! I’m enjoying your month of cheeses Martha! ❤️
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I want to try it, too, Karen! Thanks xx
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M, Love the grill idea….never thought of that. I now wonder about trying it on an outdoor grill???
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Well, this time I made sure to have lunch before I came here to read your blog, Martha. 🙂 Delicious!
Silvia @
SilviaWrites
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Thanks, Silvia 🙂
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And now I am craving some flaming saganaki (cheese set on fire). We have many Greek and Middle Eastern restaurants here in my neighborhood.
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I wish we had more of them around here, Denise. Love that food.
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I thought gfor SURE “H” would be Harvati. But this Cyprus Cheese looks interesting!
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You’ll like tomorrow’s post, Randy. Trust me. 🙂
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I have never heard of Halloumi. Thanks for the information, it sounds delicious.
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I wanted to include some cheeses that are more obscure, Michelle. Lots more to go!
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