I have to share with you the new food I learned about over July 4th weekend: Halloumi. One of my friends just started working in a cheese shop (”The Cheese Shop”) at Cleveland’s wonderful West Side Market and Halloumi was her contribution to our July of 4th cook-out. And what a wonderful surprise. This combination goat and sheep’s milk cheese is a traditional product of the eastern Mediterranean (Greece, Turkey, Cyprus).
When served uncooked, Halloumi has a fresh, uncomplicated taste, much like fresh mozzarella. However, Halloumi’s great characteristic is its much higher than normal burning point, making it an ideal …read more