Haloumi is one of our favourite cheeses to cook with and a taste sensation.
Originally made in Cyprus from sheep’s milk, this salty, squeaky versatile cheese is a favourite with our workshop attendees, where we use cow’s milk (which would be frowned upon by purists)!
How to cook Haloumi
You can bake, roast, BBQ, grill or fry and it will retain its shape – developing a crispy golden-brown crust on the outside, it remains tender on the inside. However, we do recommend eating Haloumi while it is warm, or it may develop a rubbery texture if it becomes cold.
Enjoying your Haloumi is so easy – why not try:
- Freshly cooked: by itself (always a treat) or drizzled with lemon juice, honey or balsamic glaze; sprinkled with herbs such as oregano, mint, thyme or chilli flakes; or dusted with spices like sumac, cumin or paprika.
- Snacks: Haloumi fries (yes – they are a thing!); use with dips, bruschetta, mini brochettes (try it with prawns), toasties.
- Breakfast: if you love a cooked breakfast, we highly recommend adding Haloumi; you can also try Haloumi with smashed avo on sourdough, mixed with watermelon or other fruits with yoghurt.
- Salads: keep it simple with fresh tomatoes and basil; or try lentil, tomato and pesto; radicchio and pomegranate; beetroot, baby spinach and red onion; or add to your garden Greek, Vietnamese or any other salad you eat regularly.
- Meals: burgers, skewers on the BBQ, stuffed capsicum or eggplant, pizza, and pasta dishes.
Haloumi is not just for vegetarian meals; it can also add something special to many meat dishes that you cook.
How do you enjoy your Haloumi? Why not try some of these alternative suggestions?
Want to learn how to make your own cheese and dairy products?
Valley Cheesemakers offers Cheesemaking Workshops in Kangaroo Valley – and we encourage people to enter their cheese and dairy products in the annual Kangaroo Valley Show.
Get in touch by email: info@valleycheesemakers.com.au or visit our website at www.valleycheesemakers.com.au.
Follow us on Facebook or Instagram @valleycheesemakers.
Kathy and Rosie