Frying Halloumi Cheese

Don’t cut it too thin! Thin slices burn before the center gets soft, and thick slices take too long to warm through. Aim for slices about 1 cm (approx. ½ inch) thick . This ensures the perfect ratio of crispy crust to chewy center.

Drizzled with hot honey and a crack of black pepper, tucked into a warm pita with fresh mint and watermelon, or simply served with a squeeze of lemon. frying halloumi cheese

For those who haven't had the pleasure, halloumi is a semi-hard, salty cheese made from sheep's milk (or a combination of sheep and goat's milk). Its unique characteristic is that it has a high melting point, which makes it perfect for grilling or frying. Don’t cut it too thin

The outside becomes beautifully crispy and savory, almost like a well-browned frico, while the inside stays firm, warm, and delightfully “squeaky” against your teeth. The saltiness mellows out with heat, turning into a rich, nutty, milky flavor. ½ inch) thick

Crispy, Salty, Squeaky Perfection – But Watch the Heat!