Halloumi: The Cheese that Doesn't Melt

Halloumi, in my opinion, is an extremely underrated cheese in America. It’s salty, dense, and PERFECT for frying due to its extremely high melting point. In this video, I cover the history of halloumi cheese and the scientific reason as to WHY halloumi doesn’t melt like other cheeses do. I also try to recreate an order of Middle Eastern style Halloumi fries I had a few years ago in London, with a few whoopsies along the way! Watch till the end for a Flaming Hot Cheeto surprise lol. I love cheetos. Sponsor me.

Halloumi fries from London, for reference:    • Try These Deep-Fried Halloumi Cheese ...  

A very informative article on Halloumi: https://culturecheesemag.com/cheese-i...

The Oxford Companion to Cheese: https://www.oxfordreference.com/view/...

Gianaclis Caldwell answer to why Halloumi doesn’t melt and quotes:
https://culturecheesemag.com/ask-the-...

RECIPES:

Homemade Za’atar:

1tbsp sesame seeds
1tbsp sumac
1tbsp thyme leaves
1tbsp marjoram
1tbsp cumin
½ tsp salt

Zip in a coffee grinder, spice grinder, or use a mortar and pestle, and boom!

Za’atar yogurt sauce:

1 7oz container of full fat Greek yogurt
2 tbsp za’atar, or to taste
Salt to taste
Juice of ½ lemon

Stir to combine, and taste!

Halloumi fries:

1 package of Halloumi
Fresh mint leaves cut chiffonade
¼ cup pomegranate seeds
A few pinches of sumac
Za’atar yogurt sauce
Vegetable oil

Cut halloumi into ½ inch thick strips. Use a paper towel to blot excess moisture from the cheese to encourage browning. Add vegetable oil to cast iron until it’s about ½ inch deep. Heat the oil until it sizzles on high heat, carefully place the halloumi in the pan using tongs, and reduce the heat until it stops popping. Cook until each size is golden brown and crispy, about 2 minutes a side. Place on a cooling rack or paper towel, toss in a few pinches of sumac and plate! Top with sauce, mint, pomegranate seeds, and optional chili flakes for added spice.

As you can see, my recipes aren’t exact. The best advice I’ve ever read is to always taste and adjust. Make it how YOU like it!