Halloumi, the non-melting cheese from Cyprus, is best fried or grilled. It’s trendy, it’s easy, it’s gourmet and it’s quick, but the real reason to try grilled halloumi cheese on your indoor our outdoor grill is that it tastes, quite simply, incredible. It’s deliciously tangy and salty, and absolutely scrumptious when served warm.
- Pre-heat your indoor or ourdoor grill to medium heat.
- Slice halloumi cheese into wide, 1/2 inch thick slices and lightly brush each side with olive oil.
- Carefully place on grill for just a few minutes on each side, until lightly browned and gently crisped; do not over-grill.
- Halloumi cheese is best served immediately, while it is slightly crispy on the outside and soft and gooey on the inside.
Grilled halloumi can be eaten just as it is. Delicious! Continue reading
People occasionally come looking for that non-melting cheese that’s used in Indian cooking. Paneer is a type of fresh cottage cheese common in South Asian cuisine. In eastern parts of the Indian Subcontinent, it is generally called Chhena. It has a delicate milky flavour and is used in a variety dishes from curries to desserts to sides. Try googling ‘paneer recipes’ for a few million results. Continue reading
Cypress Grove Chevre is one of North America’s best known artisan goat cheese companies. The seeds of Cypress Grove Chevre were sown in the 1970s when Mary Keehn, a single mother of four daughters living in Humboldt County, California, began looking for a healthy source of milk for her family. As luck would have it, a neighbor had two goats. When asked by Mary if she was interested in selling them, she told her, “Honey, if you can catch them, you can have them.” Continue reading
Ossau Iraty is a classic sheep’s milk cheese made in the French Pyrénées in two neighboring provinces: the Ossau Valley and the wooded hills of Iraty in the French Basque country. Ossau Iraty is made with the milk of the Manech and Basco-Bearnaise ewes. It has been recognized as an appellation d’origine contrôlée (AOC) product since 1980. It is one of only two sheep’s milk cheeses granted AOC status in France (the other is Roquefort). Although Ossau-Iraty received AOC status in the 80s, it is of ancient origin, traditionally made by the shepherds in the region. Continue reading
Tête de Moine cheese is a semi-hard Swiss cheese with a silky body which easily melts in your mouth. It is not cut, but shaved into delicate rosettes. The shaving technique increases the amount of air coming into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour of Tête de Moine cheese to develop, giving the cheese an even more delicious taste.
Tête de Moine was invented by monks at Bellelay Abbey, in the Bernese Jura mountains. They later taught the local farmers how to make the cheese and its production has spread to many small dairies throughout the area of the Bernese Jura. Traditionally it was only made from summer milk and sold from when the first leaves of autumn began to fall, through until March. Nowadays it is made and sold throughout the year. Continue reading