If you’re like most Americans, you love cheese. (I know I do.) We sprinkle it on pasta, melt it over meats, and toss it in salads. How often, though, does it get to be the meal’s main attraction? The answer — again, if you’re like most Americans — is rarely.
Enter halloumi, a firm cheese made from goat, cow, or sheep milk, that looks like a block of tofu and has a texture and taste similar to mozzarella. If you’ve never tried it, you’ll be amazed at how seamlessly it replaces chicken or fish in a meal. It doesn’t taste like meat, but it’s heartiness makes it a suitable substitute. Unlike many other cheeses, halloumi doesn’t get gooey when cooked; plus, thanks to its high melting point, it can be fried or grilled for maximum enjoyment. Here are some easy ways to let this wildly versatile cheese play a starring role in your dinner.
How did halloumi get popular?
In recent years, Halloumi has become increasingly popular in the US, perhaps due to a rising interest in meat substitutes — but it first became well-known as an export to the UK from Cyprus. In 2013, the BBC noted that “halloumi has made a classic British culinary journey from ethnic speciality to commonplace item.” Today, the UK is the largest importer of halloumi in the world, and while Americans may not be quite as halloumi-obsessed as the Brits, this cheese’s profile is rising, with global halloumi sales expected to top $900 million by 2030. Market research credits the increasing presence of European tourists in the US as the likely source of our interest in halloumi, and predicts it will be get more popular stateside in years to come.
Health Benefits of Halloumi
As already noted, halloumi has Cypriot origins. Although it’s usually made from goat, sheep, or cow’s milk, it’s not the kind of cheese you’d put on a cheese board. TheSpruceEats.com describes it as “plain and somewhat rubbery with salty notes.” However, once you roast it in a pan,…
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