Here are some of the easiest and tastiest ways to prepare this versatile quick-to-prepare vegetarian favorite.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Bridgets Healthy Kitchen | 2015-07-20 11:37:33 |  148,810 Views |
How to properly bake halloumi cheese
As a vegetarian and self-proclaimed cheese connoisseur I am a huge fan of halloumi. It is salty chewy satisfying and a slightly more grown-up way to eat cheese for dinner. Halloumi is well-seasoned but essentially a blank slate. No matter what is in your fridge or what you are in the mood for halloumi can make your dinner complete.
Halloumi is a semi-firm fresh cheese traditionally made from sheep’s or goat’s milk and originating from the island of Cyprus. Similar in texture to curd halloumi has a salty flavor with a slight tang — similar in flavor to feta. In American supermarkets you’ll usually find halloumi made from cow’s milk which has a slightly softer (but equally delightfully squeaky and chewy) texture than traditional varieties.
Like other fresh cheeses like paneer halloumi doesn’t melt when heated making it perfect for things like grilling frying or baking. Because halloumi is a dense cheese it’s packed with protein and can easily hold its own as a vegetarian protein option. That said it’s important to note that some halloumi cheese is made using animal rennet – an ingredient that many people on a vegetarian diet consider off-limits. If animal rennet is a product that you (or your vegetarian guests) don’t consume you’ll want to be careful when shopping and look for a brand that uses vegetable rennet to curdle the milk used in their halloumi.
