"fried cheese" news and stories

It is little wonder that this simple salad is a favorite of Anne, from Anne's Food. She starts with a base of baby spinach and blanched baby green beans, which contribute a light flavor and a nice little crunch to the mix. The greens are dressed with a simple vinaigrette, spiced up with a bit of mustard and honey. Frankly, that salad would be lovely on its own, as a side dish to a larger meal, but that base is not what makes it great. The secret is an easy one: fried cheese. Anne slices a piece of chèvre, dips it first in flour, then egg, then breadcrumbs, and fries until golden in a pan of olive oil.

The hot cheese is placed immediately on top of the greens, and the combination of crispy edges and melty inside makes heaven on a plate. Who knew it would come from salad?

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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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