Cheese of the Week: Halloumi

With Labor Day upon us, the official summer grilling season is coming a close. Just in the nick of time I bought some Halloumi, fired up the grill, and grilled myself some cheese.

Halloumi is a unique cheese, in that it doesn't melt. When Halloumi is made, the curds are cooked for more than an hour which give the cheese a very firm, un-meltable texture. The flavor is mild, kind of like salty Mozzarella. Halloumi reminds me a little bit of cheese curds (you Wisconsinites out there know what I'm talking about.)

Follow this easy recipe for Grilled Halloumi. If you're making kabobs this weekend, also consider cutting Halloumi into cubes and sticking it on the kabob next to meat and vegetables.