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Featured Cheese of The Week: Mt Vikos Halloumi

9/10/2012

This is a firm, salty cheese from Cyprus.  It is made from sheep’s milk, with a texture like a very firm mozzarella and it has a few flakes of mint throughout. Unlike mozzarella, however, Halloumi does not melt under high heat.  Instead Halloumi will acquire a nicely browned crispness, which is great when cooked in a frying pan but amazingly wonderful when cooked over the open flame of a grill.

The simplest approach is to brush slices with olive oil and throw it on the barbecue.  You can also skewer it on kebabs with veggies.  It is on Sale now!  Stop on by and pick some up for your next grilling night.