Cheese Spotlight: halloumi

Halloumi is a sheep, goat, and sometimes cow’s milk cheese that originates from the island of Cyprus, located in the Eastern Mediterranean sea. Produced since the Byzantine era (AD 395-1191), this semi-hard, unripened brined cheese has become very popular in Levant, Greece, Turkey, and recently, the United Kingdom. It has a firm texture, causing the cheese to squeak when you bite into it! The most unique feature about this cheese is its extremely high melting point, which makes it one of the only cheese in the world that will not melt when cooked or heated. The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine As a result, this cheese can be eaten fresh, grilled, or fried, and is versatile in a great variety of dishes!

Wine pairings: Serve with a dry Rosé or a light-bodied white wine for a refreshing snack.

Beer pairings: Try with a light Cypriot lager or pale ale

Food pairings: Fry halloumi and serve with vegetables, or slice fresh into a salad. Serve with watermelon for a summer treat, or serve with a slice of smoked pork or a soft lamb sausage as the Cypriots do. Serve with Arab side dishes such as hummus, falafel, or meze, or fry in olive oil and serve with crackers for a delectable treat!