Friday, May 13, 2011

Grilled Halloumi Cheese with Fresh Mint and Lemon

It’s Friday. I’m excited. Today is the start of the weekend. How awesome. 

There are things that make me happy, and excited. Like the weekend, old news. And pistachio ice cream, new news (that was redundant). And cheese. I love cheese. No. I mean I L-O-V-E cheese.  

Did you know I used to hate it. Like major. Big, huge aversion to cheese. I hated it.  

Crazy right? How could I do such a thing. Unheard of. But I realized my wrong and fell in love. Again. It was such a simple and wonderful kind of love. The love that makes you feel better even when you feel your worst.

But what is so special about this cheese that most people have never heard of? What is so great about it that I'll buy it over my other favorite cheeses?

Well, let me tell you some cool things about halloumi cheese...

One. It's nearly an ancient cheese. Originating in Cyprus. How cool is that? Maybe the Greek Gods and Goddesses enjoyed it. I mean Cyprus is supposed to be the birth place of Aphrodite. Wine and cheese anyone?

Two. It's made from goat and sheep's milk. And the name comes from the Greek word "almi" meaning, salty water. Halloumi is stored in it's own natural juice, with salt and water.

Three. Halloumi has a very high melting point, making it ideal for frying and grilling.

Four. It's so yummy. Really it is. Salty and tangy with a springy texture.

Well, I hope you enjoyed your brief history lesson. And I hope you try grilling up some halloumi cheese. I promise you won't be disappointed. 

CHEESE!!!! :)


Grilled Halloumi Cheese with Fresh Mint and Lemon

9 oz. Halloumi cheese, sliced
1 lemon, sliced into wedges
2 Tbls. Fresh mint, chopped

Grill or pan fry halloumi slices. Note: you do not need to add oil, especially if using a non-stick skillet. The natural brine of the halloumi will prevent sticking. 

After the halloumi has nice grill marks place on a platter/plate and top with fresh lemon juice and mint. Serve immediately. The longer the halloumi sits after grilling the chewier it becomes. 

Enjoy!



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