Originating from the Mediterranean island of Cyprus, Halloumi has gained significant popularity worldwide, particularly in Europe and now the U.S. Its unique flavor profile and ability to withstand high temperatures while maintaining its structure makes this cheese a culinary delight.

Halloumi has a unique texture, which is firm and slightly salty, reminiscent of feta cheese. Made traditionally from sheep's milk, other versions of this beloved cheese employ cow's or goat's milk, or sometimes a combination of the three. Despite its international origin, a handful of American producers, including Boise-based Yaya's Cheese, have begun making Halloumi stateside.

The cheese's high melting point enables it to hold its shape when grilled or seared, making it distinctively suited to various cooking methods. Its outer layer caramelizes into a delicious crust, while its inside gets soft and squeaky. The unique texture and flavor of Halloumi have earned it recognition from culinary experts like cookbook author Khushbu Shah, a former editor of F&W restaurant, who claims that "Halloumi develops a beautiful caramelized outer crust and a squishy, squeaky interior.”

From salads to sandwiches, Halloumi’s versatile nature makes it a suitable ingredient for multiple dishes. Shah suggests that it makes a great filling for tacos, works wonderfully as vegan BLT, and even recommends searing it with hot honey for a delectable Mediterranean-inspired Hot Honey Halloumi Slider.

Here are some ways you can incorporate Halloumi into your culinary endeavors. You could give your vegetarian burger a twist by topping it with grilled or sautéed Halloumi, seasoned with cumin, salt, and pepper, and accented with a citrusy olive tapenade and crushed red pepper flakes. Try adding crispy Halloumi chunks and kalamata olives to your classic Greek salad or make a special occasion salad with crispy Halloumi croutons, mixed citrus, and roasted beets. For sliders, halloumi can be paired with peppery arugula and roasted red peppers sandwiched between Hawaiian rolls for a flavorful bite.

For a quick and savory appetizer, you could fry Halloumi in clarified butter, brush it with spiced honey and serve with lemon yogurt, brandy-basted nectarines, and fresh tomatoes. Or give your salad an upgrade by adding crunchy, gooey fried Halloumi.

Halloumi can also be marinated with vegetables in a sweet and earthy pomegranate-tahini marinade, or cooked with sturdy mangoes and a fizzy club soda batter for a cheesy and fruity mixed fry. From appetizers to main course, Halloumi can easily be integrated into any meal, adding an exciting twist.

In conclusion, Halloumi, the versatile cheese originating from the Mediterranean, offers an array of applications for any chef or home cook looking to get creative in the kitchen.