Recently, Halloumi cheese earned it’s place in the culinary world as a PDO protect – Protected Designation of Product.
This means that only Halloumi made on the island of Cyprus can be stamped with this status. A testament to the Cyprus’ unique method of making this popular cheese.
Sure, there will be mock Halloumi cheese made by other countries but they will not be able to spell or name their cheese as “Halloumi”.
Halloumi must be made with 51% sheep or goat milk, it’s a little briny, a slight chew and it squeks in your mouth!
I love cheeses and Halloumi is definitely in my TOP 5 favourite cheeses. Below I’ve included links to my Halloumi recipes. It’s great grilled, pan-seared and even fried!
Halloumi Saganaki with Ouzo, Grapes
Broiled Halloumi With Honey, Lemon, Herbs
Pork Belly and Halloumi Sandwich
Halloumi, Bacon and Tomato Panini
Grilled Halloumi With a Roasted Red Pepper Sauce
Mushroom Strapetsada With Halloumi and Crispy Bacon
Pasta With Cherry Tomatoes, Feta, Halloumi & Basil
Fries, Makalo & Melted Halloumi
Grilled Halloumi and Orange Salad
Grilled Halloumi Salad With a Kalamata Olive Vinaigrette
Grilled Halloumi With a Fig-Ouzo Sauce
Halloumi, Grilled to Perfection
One Response
Peter, with all your luscious Halloumi recipes you have listed, I will certainly be busy preparing all of them, especially after Lent and Easter. Your recipes are so delicious..feel as though I’m back in Greece!!!!