There’s nothing like the joy of firing up the grill on a warm summer evening. The sun is beginning to set, relieving the intense afternoon heat, and there’s the scent of something delicious wafting through the air. But this year, let’s forget about the usual burgers and dogs – there’s a new star of the summer barbecue, and it squeaks.
I’m talking about halloumi, the semi-soft, unripened cheese from Cyprus. This unique item is made from a mixture of goat’s and sheep’s milk (and sometimes cow’s too), which gives it a distinctive salty tang and an unexpected squeaky texture when you bite into it.
What makes it so perfect for grilling? It’s all about Halloumi’s cheese-defying ability to get crispy and golden brown without turning into a melted puddle. The high heat caramelizes the outside while leaving the interior with just the right amount of chewiness. It’s like a flavor-packed, Mediterranean version of grilled bread – but better.
Grilling halloumi couldn’t be easier. Just slice it into planks, brush or drizzle with a little olive oil, and toss it right on the hot grates. In a few minutes, you’ll have beautiful grill marks and an irresistible aroma wafting through the air. Sprinkle on some lemon juice and chopped parsley, and you’ve got an addictive appetizer or side dish that will have everyone asking for more.
But halloumi is incredibly versatile too. Cube it up and thread it onto skewers with your favorite veggies or meats for killer kabobs. The sturdy cheese holds its shape and adds bursts of salty, cheesy goodness. You can even grill it on a stovetop grill pan if you don’t have an outdoor setup – the results are equally delicious.
No matter how you cook it, halloumi is a nice change of pace for those looking to grill something a bit offbeat. Its firm, yet springy texture and nuanced flavor make it a nice pairing for all your favorite grilled veggies, marinades, and fresh herbs. And it’s great in salads as an alternative to strips of chicken or beef.
Here’s to the start of a great grilling season. Bon appetit!
— Neil and Mallory
