Cool Tip: Cooking the Cheese...
- Jun 24, 2015
Most cheeses are fragile combinations of protein and butterfat, and are best enjoyed fresh by themselves - as in slices or chunks on a cheese platter - or used in cooking to integrate flavor with other ingredients, from crepes to gratins and pastas. But in this season of fresh garden bounty, we’ve found another way - or should I say ‘whey? Sorry: cheesey joke! - to enjoy cheese … try some grilled Halloumi, served with sautéd Padron chilis or sliced fresh tomatoes.
Most cheese does not withstand heat, but Halloumi does, because its curds have been stretched - and therefore strengthened, similarly to mozzarella or provolone - before it is brined; this technique also imparts a pleasant salty taste that is one of its attractive flavor notes. Mint is another flavor, originating from mint eaten in the field, or used as a wrapper in olden days. Traditionally made of unpasteurized sheep’s or goat’s milk, modern commercial versions are pasteurized and may include cow’s milk, all in varying ratios. Halloumi originated in Cyprus, and enjoys ‘Protected Designation of Origin’ status there and in the US, although not yet in the EU (politics!).
So slice some Halloumi - The Cheese Knife works really well for this - and saute it, either dry in a nonstick pan, or with a little flavored olive oil for more complexity, letting that lovely crust form on both sides … like a little grilled cheese sandwich, but without the bread!
Enjoy!
So slice some Halloumi - The Cheese Knife works really well for this - and saute it, either dry in a nonstick pan, or with a little flavored olive oil for more complexity, letting that lovely crust form on both sides … like a little grilled cheese sandwich, but without the bread!
Enjoy!
