Who doesn’t like melty, gooey cheese? Nearly no one, we might venture. However, in the case of applying direct heat and the fire of a grill, the concept of cooking a hunk of cheese and then watching it dissolve into a bubbling ooze of dribble on the grill grates isn’t ideal. No worries: There is a cheese for this conundrum, and it’s called halloumi.
Halloumi is a unique Cypriot cheese that is made by cooking strained and pressed milk curds in boiling whey. Since it’s prepared with such high heat, Halloumi maintains its shape when exposed to high heat during cooking. In other words, it’s unmeltable. This allows it to be grilled and seared without liquifying into a puddle—perfect for skewering, grilling directly on the grates, or an even sear in a skillet. Heck, you can even fry it.
