The only thing better than regular cheese is melty, oozy, perfect-for-dipping cheese. Take a virtual trip around the world and see how other cultures cook their cheese. With dishes like barbecued provolone and deep-fried paneer, you’ll have travel (and food) lust before you reach the end.
Cypress pioneered halloumi, a semi-hard, salty cheese (originally made from a blend of sheep’s and goat’s milk) during the Medieval Byzantine period. The cheese’s high melting point makes it a prime candidate for grilling — once cooked, the cheese becomes squeaky and crispy on the outside, creamy and melted on the inside.
Photo by Diana Perez
Alicia Hahn
Alicia Hahn excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.
