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H alloumi is a traditional cheese of the Mediterranean island of Cyprus, which is located between Greece, Turkey and Syria. Cyprus is famous for its diverse flora; it encompasses vegetation zones of Europe, Asia and Africa, and has more than 1,800 flowering plants that grow in the wild. The island is dominated by two mountain ranges, making it geographically well suited to goats and sheep who can traverse steep hillsides and snack on the diverse and flavor-rich plants. Although Halloumi is traditionally made from a blend of sheep’s and goat’s milk, many producers now add cow’s milk; disagreement over the exact ingredients has kept the cheese from receiving name- protected status as dairy farmers fight over the right to be included in the recipe. That said, the traditional recipe produces a deep, oceanic flavor and tangy finish, so opt for the sheep-and-goat varieties whenever possible. While Cypriots eat Halloumi fresh as a table cheese, what makes it so amazing is that it doesn’t melt when heated. That means you can throw it on the grill or fry strips on the stovetop without losing the firm, rectan- gular shape and squeaky, chewy texture.

The Grate Outdoors By Liz Thorpe If I had a top ten list of cheeses

Cooked Halloumi is the love child of fried cheese curds and mozzarella sticks, minus the breading. Another perk of searing Halloumi is that the edges caramelize into a deep brown crust, imparting a sweet finish to the cheese’s natural brininess. Grilled Halloumi takes lovingly to a squeeze of lemon, glug of olive oil and showering of whatever fresh herbs you’ve got around the kitchen. Also consider a platter of grilled Halloumi strips atop grilled vegetables like peppers, zucchini and eggplant. It’s fabulous tossed with water- melon if you fancy something less expected, or you can replace chicken or steak atop your next bowl of salad greens. I temper Halloumi’s straightforward saltiness with crisp, cooling white wines like Pinot Grigio and Sauvignon Blanc. but it holds its own against bitter, refreshing IPAs. You can even play with sugar and fruit flavors and opt to drink your watermelon salad in the form of a paloma or margarita—though you may wish to skip the salted rim; let the Halloumi do that work for you. Some Halloumi is speckled with bits of mint, a holdover from the days when herb- wrapped blocks kept better and longer than those without. I opt for a plain Halloumi when I can get it so there’s nothing to distract from the squeaky, layered chew and universally noshable flavor. If you can’t find Halloumi, the next best thing is paneer—but expect a much milder, sweeter flavor (thanks, cow’s milk) and far less intense salty punch.

everyone should know about, Halloumi would probably be No. 1. Maybe a few local folks have heard of or tried it, but its insanely crowd-pleasing flavor and novel, non-melting texture make it something that should be part of every cookout. Halloumi can be quickly served up as a salty, savory first course for everyone, and it offers the bonus of accommodating vegetarians who aren’t going to go for a burger or dog. Here’s everything you need to know to make Halloumi the star of your next cookout.

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