"halloumi" news and stories

• Sometimes pricey-tasting wine doesn't have to have a big price tag, like Priorat, "the Sidney Crosby of wines."
• Old cookbooks, history, and orange/almond Icebox Cookies.
• If you have lots of money to spare, and would like olllld wine and rare, futuristic wine storage perks with your charity donations, how about spending tens of thousands to help the McEwen Centre for Regenerative Medicine and getting a Porsche Design Studio wine fridge full of vintage selections date back to the '50s?
• The ins and outs of "aromatic whites."
• Recipe: Grilled Tuscan-Style Rabbit with Olive, Thyme, and Tomato.
• KFC Canada not only works towards fixing chicken issues, but gets into some "vegan chicken."
• West Restaurant and Warren Geraghty's move to Vancouver.
• Halloumi -- a cheese that doesn't melt.

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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