Hallumi with Provencal herbs

~ 1 lb

Ingredients: cow’s milk, salt, rennet, Herbes de Provence

How to Cook Halloumi

Halloumi is typically eaten fried—this is precisely why most people buy it.

• You can pan-fry Halloumi and serve it with salads, tomatoes, and a variety of sauces (we’ll share some delicious recipe ideas later).
• It’s usually not eaten with bread—there’s no need for it.
• You can also cook Halloumi on the grill, and even thread it onto skewers.

Pan-Frying Halloumi

1. Slice the cheese into pieces about 7–10 mm thick.
2. Place the slices in a hot skillet (with oil, or you can skip the oil if you prefer).
3. Fry the Halloumi, flipping it occasionally, until it turns golden brown.

Grilling Halloumi

1. Cut the cheese into pieces about 1 cm thick.
2. Brush each piece with olive oil.
3. Place the pieces on a grill or grill rack, or thread them onto wooden skewers (to keep the skewers from burning, soak them in water for 1–2 hours beforehand).
4. Grill for 30–40 seconds on each side (until they develop a golden crust—keep an eye on the heat)