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Halloumi is a cheese that was originally developed in Cyprus using a combination of goat and sheep milks, though it is sometimes made with cow's milk commercially. It has a texture that is not entirely unlike mozzarella and is popular with fresh fruits, especially watermelon. The remarkable thing about the cheese is that it has a much higher melting point than most cheeses and is often fried or grilled before serving. Barrett, of Too Many Chefs, put this trait to good use and made some Fried Halloumi with Basil. Traditionally, the cheese is garnished with mint, but the basil gives it a slightly more savory feel and is probably a better choice when introducing the cheese to tasters that are unfamiliar with it, since it adds a bit of familiarity to the product.
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9-25-2006 @1:45PM MJ said... This looks beyond delicious cheese and fresh basil my two favorite things!
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9-26-2006 @2:22PM Carolyn said... I had this in the very northern part of Israel, near Lebanon. It was served like a quesadilla in some type of flat bread, with tart cherry preserves. It was awesome!
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