What is it?

Halloumi is a soft cheese from Cyprus that’s traditionally made from goat’s and sheep’s milk. It has a great, chewy texture and a mellow yet briny flavor that hints of mint.

When halloumi is heated, it softens but doesn’t melt, so you can grill it, pan-fry it, or pop it under the broiler. Cooked halloumi gets a tasty brown crust and a soft gooey center.

How to choose:

Look for halloumi in the cheese section of your local market.

How to prep:

Try punching up the flavor with a marinade: a combination of olive oil, lemon juice, red pepper flakes, chopped garlic and fresh oregano give the cheese the Mediterranean flavor profile of its homeland.

If halloumi is too salty for your taste, simmer it in water for about 5 minutes. This also softens the cheese, so if you intend to grill it, chill it first until firm.

How to store:

Halloumi keeps well in the refrigerator and can also be frozen.

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Recipes

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  Recipe

  Seared Halloumi with Arugula, Capers, and Pistachios

  Crisp-edged cubes of the Greek cheese halloumi turn this basic arugula salad into something special.

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  Recipe

  Grilled Lamb, Tomato, and Halloumi Skewers with Orzo Salad

  A tangy, garlicky marinade made with lots of fresh oregano pairs perfectly with full-flavored lamb. Unlike most cheeses, which melt at high heat, halloumi holds up well to grilling, so…

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  Recipe

  Grilled Halloumi with Rosemary-Grape-Walnut Relish and Garlic Bread

  Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic…

• 
  Recipe

  Pan-Fried Halloumi with Fennel, Olive & Mint Compote