Grilled Halloumi Cheese

Halloumi cheese: A semi-hard, unripened cheese made from a mixture of goat's, sheep's, and sometimes cow's milk. It has a high melting point, making it ideal for grilling or frying.

Olive oil: A staple in Mediterranean cooking, used to brush the halloumi slices to prevent sticking and to add a rich flavor.

When grilling halloumi cheese, make sure to use a clean grill grate to prevent sticking. Additionally, avoid moving the cheese slices too soon; let them develop grill marks and a golden crust before flipping. This ensures the halloumi maintains its shape and achieves the perfect texture.

• halloumi cheese - Substitute with paneer: Paneer has a similar firm texture and can be grilled without melting, making it a good alternative.

• halloumi cheese - Substitute with firm tofu: Firm tofu can be grilled and has a similar texture, though it will lack the salty flavor of halloumi.

• halloumi cheese - Substitute with grilled feta: Feta can be grilled and has a similar salty flavor, though it is slightly softer.

• halloumi cheese - Substitute with provolone: Provolone can be grilled and has a mild flavor, though it is less salty than halloumi.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a neutral flavor, suitable for grilling.

• olive oil - Substitute with canola oil: Canola oil is a versatile oil with a high smoke point, making it a good substitute for grilling.

• Allow the grilled halloumi cheese to cool completely before storing. This prevents condensation, which can make the cheese soggy.
• Place the cooled halloumi slices in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. Grilled halloumi can be kept for up to 3-4 days.
• For longer storage, consider freezing the grilled halloumi. Wrap each slice individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped slices in a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the halloumi in the refrigerator overnight. Reheat on a grill or in a skillet over medium heat until warmed through.
• Avoid microwaving, as it can make the cheese rubbery and less enjoyable.

• Stovetop Method:

  • Heat a non-stick skillet over medium heat.
  • Add a small amount of olive oil to the pan.
  • Place the leftover halloumi cheese slices in the skillet.
  • Cook for 1-2 minutes on each side until warmed through and slightly crispy.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the halloumi cheese slices on a baking sheet lined with parchment paper.
  • Bake for about 5-7 minutes, or until the cheese is heated through and slightly golden.

• Microwave Method:

  • Place the halloumi cheese slices on a microwave-safe plate.
  • Cover with a damp paper towel to retain moisture.
  • Microwave on medium power for 30-45 seconds, checking frequently to avoid overcooking.

• Grill Method:

  • Preheat your grill to medium heat.
  • Lightly brush the halloumi cheese slices with olive oil.
  • Grill for 1-2 minutes on each side until heated through and grill marks reappear.

• Air Fryer Method:

  • Preheat your air fryer to 350°F (175°C).
  • Place the halloumi cheese slices in the air fryer basket in a single layer.
  • Air fry for 3-4 minutes, flipping halfway through, until the cheese is warmed and slightly crispy.

• Grill: A cooking device that provides direct heat from below, perfect for achieving those beautiful grill marks on the halloumi cheese.

• Grill brush: Used to clean the grill grates before cooking to ensure there are no residues that could affect the flavor or appearance of the halloumi.

• Tongs: Essential for safely placing the halloumi slices on the grill and flipping them without breaking the cheese.

• Basting brush: Used to evenly coat the halloumi slices with olive oil on both sides.

• Cutting board: A flat surface to slice the halloumi cheese into ½ inch thick pieces.

• Knife: A sharp tool for slicing the halloumi cheese accurately.

• Serving platter: A dish to place the grilled halloumi once it’s cooked and ready to serve.

Pre-slice the halloumi: Buy pre-sliced halloumi cheese to save time on preparation.

Use a grill pan: If you don't have a grill, use a grill pan on your stovetop for similar results.

Batch cooking: Grill multiple halloumi slices at once to save time if you're serving a crowd.

Preheat properly: Ensure your grill is fully preheated to medium-high heat before adding the cheese for even cooking.

Quick marinade: Add herbs and spices to the olive oil for extra flavor without extra time.