Hallumi with Provencal herbs

Halloumi is a traditional Cypriot cheese made from sheep’s and goat’s milk (sometimes with the addition of cow’s milk). The main feature of halloumi is its high melting point, which allows it to be fried in a pan or grilled without losing its shape.

The cheese has a dense texture and creamy flavor. When fried, it forms a golden crust while remaining soft inside. Halloumi is often served as a standalone dish, added to salads, or eaten with vegetables and greens. The cheese is rich in protein and calcium.

Price: $45 for 1 lb 

Weight: ~ 1 lb

Nutritional Value (per 100g):  Energy value: ~286 kcal, Protein: ~ 20 g, Fat: ~22,2 g, Carbohydrates: ~1.7 g

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

Cut the cheese into pieces about 1 cm thick.
Brush each piece with olive oil.
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).
Grill for 30–40 seconds on each side (until they develop a golden crust—keep an eye on the heat)