Grilling the Perfect Haloumi Cheese

Grilling the perfect haloumi cheese

Photo credit Alinta Gas Company

The Cypriots certainly knew what they were doing when they created haloumi cheese. Made from a blend of sheep and goat’s milk, it has a fairly mild taste with a wonderful salty tang. Plain or with a blend of Mediterannean herbs or even chilli added to it, it’s absolutely delicious and perfect for the grill. How do you ensure perfection every time? We show you how...

Great for the grill

The way haloumi is crafted is what makes it so perfect for the grill. The curds are cooked at an intense heat for at least an hour, which is what gives it that squeaky, slightly rubbery, semi-firm texture. It also means that it softens when heated but, unlike mozzarella, doesn’t fall apart. It is a cheese that is designed to be grilled, so that it browns and crisps on the outside but has a deliciously gooey centre. Just make sure that you serve it immediately as it begins to return to its rubbery texture as it cools.

Grill perfection

• Preheat the grill to medium-high
• Slice the haloumi into 1/4-1/2 inch thick slices
• Place the haloumi on the grill and cook for around 3 minutes per side, until the cheese has coloured on the outside and is warm and soft on the inside.
• Serve immediately, with a squeeze of lemon.

You could also thread chunks of haloumi onto skewers, using the method above.

Grilled haloumi recipes

Grilled haloumi recipes Haloumi is delicious eaten on its own but, because of its ability to hold its shape when heated, it is also the perfect cheese to use in lots of dishes. It’s especially perfect in salads and sandwiches or, as below, in our favourite vegie burger:

Grilled Eggplant, Haloumi and Pesto Burger

The ultimate vegie burger! To make 4, simply place 1/2 inch thick slices of eggplant in a shallow dish and toss in a whisked mixture of 3/4 tbsp olive oil, 3/4 tbsp balsamic vinegar and 1/4 tsp dried mixed herbs. Grill the eggplant over a medium-high heat for around 6 minutes per side and then slice a pack of halloumi into 1/2 inch thick slices and grill those for about 2 minutes per side. Then all that’s left to do is to assemble the burger. Spread a little mayonnaise onto both halves of a burger bun, stack the eggplant, halloumi and 1 tsp green pesto on one half, top with a slice of tomato and lettuce and place the other half of the bun on top.

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