Halloumi gets its humble beginning in the country of Cyprus. This cheese is firm with a big of spring in its step. Made from a mixture of goat's and sheep's milk, it is then brined leaving it with a scrumptious, slightly salty taste.
Halloumi is used across the globe now thanks to its incredible "cookability". With a really high melting point, halloumi lends itself well to grilling and pan frying. Also great for adding to vegetable kabobs for a boost of protein.
This cheese is delicious on it's own but it is also a great partner. Pairing halloumi with watermelon is a common snack in the warm months or with a cold beer.
We love grilling with halloumi here are Barbecues Galore HQ. We made some vegetable kabobs on the Broil King Keg and threw on some halloumi for a squeaky, savoury kick.