I grew up eating cheese–all kinds of cheeses with many different textures and flavors, including white salty cheese, string cheese, and Gouda cheese from Holland. Some of the Gouda was made with the yellow rind and some with the red rind, which was Mom’s cheese of choice for her beautiful tequeños.
There was also a yellow cheese that had a rubbery texture but was delicious in a grilled cheese sandwich with a crunchy crust.
And then there was the white fried cheese we ate for breakfast and for dinner.
With so much good cheese in my past, it was easy to fall in love with Halloumi; this cheese has all the characteristics of the favorite cheeses from my childhood but, most importantly, its high melting point is ideal for grilling as well as frying.
You can put Halloumi on top of salads or make a sandwich with it. Try grilling Halloumi Kebabs with red onions and tomato. In the meantime, I will eat mine fried with a salad and my favorite balsamic dressing. Enjoy!
For the Halloumi
Grill it about 1minute on each side. Or you can fry it in a skillet over medium heat with a little olive oil about one minute on each side or until crisp and golden-brown.
Balsamic Dressing with Honey and Dijon Mustard
Makes 1 cup
- 1/4 cup balsamic vinegar
- 1 teaspoons Dijon mustard
- 1tablespoon honey
- 1/2 teaspoon salt
- 1/2 cup olive oil
In a tall clean jar combine all ingredients. Cover tightly and shake. Taste and adjust the seasoning if necessary. Serve it with your favorite salad or mixed greens.
Notes: if you prefer your dressing less sweet you can use 1 teaspoon honey instead.