PHOTOGRAPHED BY MARK FERRI | STYLED BY LESLIE ORLANDINI
Creamy, briny, and slightly squeaky, halloumi originated centuries ago in Cyprus, and when cooked, the firm cheese takes on a unique, meaty texture. Heating the curds a second time during cheesemaking, when there is still plenty of calcium remaining in the mix, halts acid development and creates a rigid protein structure—resulting in halloumi’s signature ability to hold its shape, resist melting, and achieve a golden crust when seared. Traditionally produced from sheep’s milk, goat’s milk, or a blend of the two, the cheese is now also made with cow’s milk and enjoyed around the globe. And despite having a long history, halloumi isn’t set inits ways: Whether eaten fresh, pan-fried, or charcoal-grilled, its versatility makes it a fabulous base for warm-weather dishes.
1. Grilled Halloumi with Shiitake Mushroom Marinade and Truffle Honey Drizzle
Amped up with an umami-laden marinade and a decadent drizzle, this grilled halloumi is a true summer treat.
2. Spicy Halloumi, Eggplant, and Tomato Sandwich
Punch up your picnic with this adventurous take on the caprese sandwich.
3. Spring Boston Salad with Asparagus, Halloumi, and Orange-Dijon Vinaigrette
This luscious salad melds the flavors of the season.
4. Halloumi Crostini with Kalamata Olive Paste, Prosciutto, Frisée, and Lemon Zest
An amazing alternative for gluten-free partygoers, these crispy cheese triangles are the perfect landing pad for Mediterranean-tinged toppings.
5. Breakfast Stack with Halloumi, Spinach, Potato, and Roasted Pepper
Start your day with a mélange of flavors and textures in this twist on the traditional Cypriot breakfast.
Wendy Crispell
Wendy Crispell is a wine and cheese educator based in Brooklyn and the Hudson Valley of New York. When not wandering gourmet markets, she can be found in her country kitchen testing recipes for cheesy dishes and cocktails.
