A cheese lover’s dream, grilled halloumi is made possible by the fact that you can grill cheese without it melting through the slats and creating a mess. In fact, grilling cheese is not only totally possible but also highly advised.
Halloumi is a semi-hard, unripened, brined cheese made from goat and sheep’s milk, though it can also be made from cow’s milk. It has a higher melting point than most cheeses, which makes it ideal for the grill and goes well with a variety of light summer dishes.
How to Grill Non-Melting Halloumi Cheese | Two Easy Ways to Serve!
How to Grill Halloumi Cheese 🔗
Did you know you could grill a big hunk of cheese?! Halloumi has an incredibly high melting point, making it perfect for grilling. The result is a warmed, salty, chewy-hard cheese perfect for all kinds of uses. Here's how to do it.
Prep: 5min
Total: 11min
Ingredients:
- Halloumi cheese
Instruction:
- Preheat outdoor grill or stove-top grill pan over medium-high heat/flame, about 400 degrees Fahrenheit.
- Cut the halloumi into approximately 1/4-1/3 inch slices.
- Once hot, place the halloumi on the grill. Flip each slice after about 3 minutes, or once golden brown grill marks appear. Grill on other side then remove from grill. It’s done!
FAQ
Can you grill halloumi?
Halloumi should be sliced into 1-inch-thick planks, rubbed with olive oil on both sides, and placed on a hot grill or grill pan. Heat should then be reduced to medium, and the halloumi should be grilled for 2 to 3 minutes per side, or until well charred.
Is it better to grill or fry halloumi?
Because of its high melting point, halloumi is a unique and impressive cheese that can be grilled at 400 degrees or fried in a hot pan without melting. It gets nice and brown when fried and develops grill marks when it is grilled. It is somewhat soft, chewy, salty, and incredibly delicious.
Should you soak halloumi before grilling?
I like the salty taste of halloumi, so I prefer not to soak, but if you find the kind you have to be too salty, the soak will help alleviate that.Leave the halloumi cheese to grill without touching it.Soak the halloumi in water for 30 minutes or up to 24 hours to remove the salty taste.
Why do you soak halloumi before cooking?
The finished dish will taste and smell of the farmy sweetness of the milk because the soaking, especially in this case with some lemon juice, leaches out the halloumi’s preserving salt and softens the cheese nicely.