We were in Israel between Christmas and New Year's, and we discovered
Halloumi cheese - apparently originates in Cyprus, and is best thought
of as a cross between mozzarella's texture and feta's flavor.

It was served grilled or fried or breaded and fried every time we had
it. The first was breaded and fried as quas-croutons in a salad.
Later, at the Israeli equivalent of Starbucks (a chain called Aroma
which now has outlets in the US - I've been to one on W. 72nd St. in
NYC), we had a Halloumi sandwich featuring a big piece of Halloumi that
had been grilled.

Once home, we found it at the local Whole Paychecks for $20 per pound,
and bought a half-pound. Was pretty good. We then found it at the
local Fairway's for $16.50 a pound, still expensive, and it was better
tasting as well - was imported from Cyprus according to the package.
We've had it a few times at home now - just cut it into 1"-ish pieces,
fried it in olive oil, and put in/on a salad - it's especially nice in a
greens-less salad, e.g., tomatoes, peppers and cucumbers, that sort of
thing.

Worth a try if you're looking for something new in the cheese
department.

-S-

Steve Freides wrote:
> We were in Israel between Christmas and New Year's, and we discovered
> Halloumi cheese - apparently originates in Cyprus, and is best thought
> of as a cross between mozzarella's texture and feta's flavor.
>
<clip>

Interesting, thanks! I'm a cheese fiend and love new ones.

"Sqwertz" > wrote in message
...
> On Thu, 13 Jan 2011 15:22:41 GMT, Aussie-PL wrote:
>
>> Goomba > wrote in news:8p8it9F4acU1
>> @mid.individual.net:
>>
>>> Steve Freides wrote:
>>>> We were in Israel between Christmas and New Year's, and we discovered
>>>> Halloumi cheese - apparently originates in Cyprus, and is best thought
>>>> of as a cross between mozzarella's texture and feta's flavor.
>>>>
>>> <clip>
>>>
>>> Interesting, thanks! I'm a cheese fiend and love new ones.
>
> I even saw it at restaurant Depot. $7 for a 12oz slab. I didn't
> check to see if it was imported.
>
> It's still kinda pricey compared to the other Greek cheeses.
>
>> 2 people who've never heard of, or tried Haloumi cheese before....
>> I hope you like the world outside your cave!!
>
>
> The Asshole from Australia speaks. We should all bow to his superior
> knowledge.

Could you describe what it looks like? You say slab so I assume it is a
hard cheese? Is it yellow? White?

My husband's grandma has a recipe for Easter Pie (savory) that calls for it.
I asked my SIL what it was. Instead of telling me, she made a face and said
it was horrible and not to buy it. So I just added more of the other
cheeses that the recipe called for. It did call for several different
kinds. Nobody seemed to notice that there was no Haloumi in there. But I
would like to know how to recognize it for future reference.

In article >,
"Steve Freides" > wrote:
> We've had it a few times at home now - just cut it into 1"-ish pieces,
> fried it in olive oil, and put in/on a salad - it's especially nice in a
> greens-less salad, e.g., tomatoes, peppers and cucumbers, that sort of
> thing.
>
> Worth a try if you're looking for something new in the cheese
> department.
>
> -S-

Why doesn't it melt when it is fried or grilled?

--
Barb

In article >,
"Julie Bove" > wrote:

> Could you describe what it looks like? You say slab so I assume it is a
> hard cheese? Is it yellow? White?

> kinds. Nobody seemed to notice that there was no Haloumi in there. But I
> would like to know how to recognize it for future reference.

www.images.google.com, then enter "haloumi cheese" in the search window.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

"Steve Freides" > wrote in message
...
> We were in Israel between Christmas and New Year's, and we discovered
> Halloumi cheese - apparently originates in Cyprus, and is best thought of
> as a cross between mozzarella's texture and feta's flavor.
>
> It was served grilled or fried or breaded and fried every time we had it.
> The first was breaded and fried as quas-croutons in a salad. Later, at the
> Israeli equivalent of Starbucks (a chain called Aroma which now has
> outlets in the US - I've been to one on W. 72nd St. in NYC), we had a
> Halloumi sandwich featuring a big piece of Halloumi that had been grilled.
>
> Once home, we found it at the local Whole Paychecks for $20 per pound, and
> bought a half-pound. Was pretty good. We then found it at the local
> Fairway's for $16.50 a pound, still expensive, and it was better tasting
> as well - was imported from Cyprus according to the package. We've had it
> a few times at home now - just cut it into 1"-ish pieces, fried it in
> olive oil, and put in/on a salad - it's especially nice in a greens-less
> salad, e.g., tomatoes, peppers and cucumbers, that sort of thing.
>
> Worth a try if you're looking for something new in the cheese department.
>
> -S-

A Greek restaurant we frequent serves it as an appetizer topped with spices
and Ouzo (IIRC) and flamed at tableside.

Jon

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >,
> "Steve Freides" > wrote:
>> We've had it a few times at home now - just cut it into 1"-ish pieces,
>> fried it in olive oil, and put in/on a salad - it's especially nice in
a
>> greens-less salad, e.g., tomatoes, peppers and cucumbers, that sort of
>> thing.
>>
>> Worth a try if you're looking for something new in the cheese
>> department.
>>
>> -S-
>
> Why doesn't it melt when it is fried or grilled?
>


http://thenibble.com/zine/archives/halloumi-cheese.asp



Halloumi was first made in Cyprus in the Middle Ages, from unpasteurized
goat’s and sheep’s milk. The cheese recipe spread throughout the rest of
the Middle East region. The name is said to come from the Arabic word
khllum, cheese; or perhaps the ancient Egyptian hal, salt (which became
hals in Greek).

It was originally wrapped in mint leaves to protect and preserve the
cheese. Today, producers of halloumi make both plain halloumi and a
version that includes tiny bits of fresh mint (yummy!).

In America—a nation with many cows but fewer goats and sheep (whose milk
is more expensive)—commercial varieties are typically made with cow’s
milk.

Cow’s milk halloumi is delicious, but the flavor and grilling properties
differ from the sheep’s and goat’s milk version. So if you can find
artisan halloumi, grab it (we found some in a San Francisco farmers
market).

Why Doesn’t Halloumi Melt?

As with cheese curds, the fresh curd is heated before it is shaped and
placed in brine. Its firm texture when cooked causes it to squeak on the
teeth when being consumed.

Other notable grilling cheeses are paneer from India and queso blanco from
Mexico.

--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."

"Julie Bove" > wrote in
:


>
> Could you describe what it looks like? You say slab so I assume it is a
> hard cheese? Is it yellow? White?


It is a hard cheese, ranging in colour from off white to yellow depending
on the manufacturer, and the type of milk used. I have seen, and tried,
all versions.... sheep, goat, and cows milk haloumi.


>
> My husband's grandma has a recipe for Easter Pie (savory) that calls for
> it. I asked my SIL what it was. Instead of telling me, she made a face
> and said it was horrible and not to buy it. So I just added more of the
> other cheeses that the recipe called for. It did call for several
> different kinds. Nobody seemed to notice that there was no Haloumi in
> there. But I would like to know how to recognize it for future
> reference.



Just look for a packet with the word "Haloumi" on it. It is invariably in
a packet, and not 'loose' in the deli section.

And don't be scared to not try it.

Cut square slices off, cook in a medium hot frypan till brown on both
sides, put on a plate and squeeze some lemon juice over. Very nice.


--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> Could you describe what it looks like? You say slab so I assume it is a
>> hard cheese? Is it yellow? White?
>
>> kinds. Nobody seemed to notice that there was no Haloumi in there. But
>> I
>> would like to know how to recognize it for future reference.
>
> www.images.google.com, then enter "haloumi cheese" in the search window.

I didn't even think to do that. In fact I had forgotten about it until I
saw this posted. Thanks!

"Sqwertz" > wrote in message
...
> On Thu, 13 Jan 2011 08:35:31 -0800, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Thu, 13 Jan 2011 15:22:41 GMT, Aussie-PL wrote:
>>>
>>>> Goomba > wrote in news:8p8it9F4acU1
>>>> @mid.individual.net:
>>>>
>>>>> Steve Freides wrote:
>>>>>> We were in Israel between Christmas and New Year's, and we discovered
>>>>>> Halloumi cheese - apparently originates in Cyprus, and is best
>>>>>> thought
>>>>>> of as a cross between mozzarella's texture and feta's flavor.
>>>>>>
>>>>> <clip>
>>>>>
>>>>> Interesting, thanks! I'm a cheese fiend and love new ones.
>>>
>>> I even saw it at restaurant Depot. $7 for a 12oz slab. I didn't
>>> check to see if it was imported.
>>>
>>> It's still kinda pricey compared to the other Greek cheeses.
>>>
>>>> 2 people who've never heard of, or tried Haloumi cheese before....
>>>> I hope you like the world outside your cave!!
>>>
>>>
>>> The Asshole from Australia speaks. We should all bow to his superior
>>> knowledge.
>>
>> Could you describe what it looks like? You say slab so I assume it is a
>> hard cheese? Is it yellow? White?
>
> It's a semi-soft cheese, maybe a little harder than your average
> provolone. This was flatted like an oblong pancake, cryovaced, and
> then put into a cardboard sleeve. very similar to bread
> cheese/Juustoleipa, but not grilled.

Aha! Thanks!

"Aussie-PL" > wrote in message
5...
> "Julie Bove" > wrote in
> :
>
>
>>
>> Could you describe what it looks like? You say slab so I assume it is a
>> hard cheese? Is it yellow? White?
>
>
> It is a hard cheese, ranging in colour from off white to yellow depending
> on the manufacturer, and the type of milk used. I have seen, and tried,
> all versions.... sheep, goat, and cows milk haloumi.
>
Thanks!

On Thu, 13 Jan 2011 18:20:47 -0800, "Julie Bove"
> wrote:

> > I have seen, and tried, all versions.... sheep, goat, and cows milk haloumi.

It's not common over here.

--

Carrot cake counts as a serving of vegetables.

"sf" > wrote in message
...
> On Thu, 13 Jan 2011 18:20:47 -0800, "Julie Bove"
> > wrote:
>
>> > I have seen, and tried, all versions.... sheep, goat, and cows milk
>> > haloumi.
>
> It's not common over here.

That could be why I've not seen it. I was looking for it in PA, but the
regular grocery stores that I went to didn't have many if any exotic type
cheeses. I did know of a cheese shop in another city but I wasn't able to
make it there before I made the pie.

On Thu, 13 Jan 2011 20:18:33 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 13 Jan 2011 18:20:47 -0800, "Julie Bove"
> > > wrote:
> >
> >> > I have seen, and tried, all versions.... sheep, goat, and cows milk
> >> > haloumi.
> >
> > It's not common over here.
>
> That could be why I've not seen it. I was looking for it in PA, but the
> regular grocery stores that I went to didn't have many if any exotic type
> cheeses. I did know of a cheese shop in another city but I wasn't able to
> make it there before I made the pie.
>
We have cheese shops and grocery stores with cheese counters that
would put a regular grocery store to shame, but I don't have them on
my regular route so I don't know if I could find it there or not.
Hopefully, they would have the regular kind - not the "glow in the
dark" kind.

--

Carrot cake counts as a serving of vegetables.

"Julie Bove" > wrote in news:igo8gn$67j$1
@news.eternal-september.org:

>
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> Could you describe what it looks like? You say slab so I assume it is
a
>>> hard cheese? Is it yellow? White?
>>
>>> kinds. Nobody seemed to notice that there was no Haloumi in there.
But
>>> I
>>> would like to know how to recognize it for future reference.
>>
>> www.images.google.com, then enter "haloumi cheese" in the search
window.
>
> I didn't even think to do that. In fact I had forgotten about it until
I
> saw this posted. Thanks!
>
>
>


It's the GIMF Rule :-)


(Google Is My Friend)



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."

On Fri, 14 Jan 2011 04:30:57 GMT, "Aussie-PL"
> wrote:

> It's the GIMF Rule :-)

If you had forgotten about it or never had never thought about it
before, then rec.food is your friend.... not google.

--

Carrot cake counts as a serving of vegetables.

Ranee at Arabian Knits > wrote in
news:arabianknits-28E8FD.10022620012011@reserved-multicast-range-NOT-
delegated.example.com:

> In article >,
> sf > wrote:
>
>> On Thu, 13 Jan 2011 18:20:47 -0800, "Julie Bove"
>> > wrote:
>>
>> > > I have seen, and tried, all versions.... sheep, goat, and cows milk
>> > > haloumi.
>>
>> It's not common over here.
>
> I'm surprised. It was all over the place where I grew up, and I
> didn't live in as metropolitan an area.
>



I'm suprised as well. With such a diverse population, one would have
thought you'd have international deli's all over the place.

We can get it at our local supermarket, but if we want to try different
varieties, we just go to a local deli.



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."

In article >,
Ranee at Arabian Knits > wrote:
>In article >,
> sf > wrote:
>
>> On Thu, 13 Jan 2011 18:20:47 -0800, "Julie Bove"
>> > wrote:
>>
>> > > I have seen, and tried, all versions.... sheep, goat, and cows milk
>> > > haloumi.
>>
>> It's not common over here.
>
> I'm surprised. It was all over the place where I grew up, and I
>didn't live in as metropolitan an area.

It's in better-than-average cheese selections across the bay, here -
hippie, upscale, or just conscientiously-stocked grocers as well as cheese
specialists. I suspect this is true in SF as well.

I don't remember seeing it in interior Northern California when I grew up,
but then I wasn't looking for it, either. The Italian grocer with a
specialty in gourmet/imported products (Corti Bros) in Sacto probably had
it, and I wouldn't be surprised if the co-op in Davis did as well once we
moved to a normal-grocery-store-sized building. The variety of cheeses
available definitely seems to be on the uptick, which is all for the good
. These days if I were still living out in deepest California suburbia
well beyond the "sophisticated college town" sphere of influence, I could
probably get it at Raley's (=non-fancy, non-crunchy, but
conscientiously-stocked grocer).

Charlotte

--

Charlotte wrote about halloumi:

> I don't remember seeing it in interior Northern California when I grew up,
> but then I wasn't looking for it, either. The Italian grocer with a
> specialty in gourmet/imported products (Corti Bros) in Sacto probably had
> it, and I wouldn't be surprised if the co-op in Davis did as well once we
> moved to a normal-grocery-store-sized building. The variety of cheeses
> available definitely seems to be on the uptick, which is all for the good
> . These days if I were still living out in deepest California suburbia
> well beyond the "sophisticated college town" sphere of influence, I could
> probably get it at Raley's (=non-fancy, non-crunchy, but
> conscientiously-stocked grocer).

I've found halloumi at Whole Foods and at Raley's here.

Bob

On Sat, 22 Jan 2011 00:59:28 +0000 (UTC), (Charlotte L.
Blackmer) wrote:

> It's in better-than-average cheese selections across the bay, here -
> hippie, upscale, or just conscientiously-stocked grocers as well as cheese
> specialists. I suspect this is true in SF as well.

If you have to go somewhere "better than average" to find it, it's not
common.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article m>,
Bob Terwilliger > wrote:
>Charlotte wrote about halloumi:
>
>> I don't remember seeing it in interior Northern California when I grew up,
>> but then I wasn't looking for it, either. The Italian grocer with a
>> specialty in gourmet/imported products (Corti Bros) in Sacto probably had
>> it, and I wouldn't be surprised if the co-op in Davis did as well once we
>> moved to a normal-grocery-store-sized building. The variety of cheeses
>> available definitely seems to be on the uptick, which is all for the good
>> . These days if I were still living out in deepest California suburbia
>> well beyond the "sophisticated college town" sphere of influence, I could
>> probably get it at Raley's (=non-fancy, non-crunchy, but
>> conscientiously-stocked grocer).
>
>I've found halloumi at Whole Foods and at Raley's here.

Glad that I guessed right about Raley's. It's definitely my mom's
preferred regular supermarket. I'd shop there if the nearest one was
closer in. I now pass two of them on my commute and keep thinking about
making a detour in.

Is that Whole Foods at the Galleria in Roseville as big inside as it looks
outside? It looked huge. My SIL and I didn't go in but were both a bit
"whoa, that is a big store".

Charlotte



--

Charlotte wrote:

> Is that Whole Foods at the Galleria in Roseville as big inside as it
> looks outside? It looked huge. My SIL and I didn't go in but were
> both a bit "whoa, that is a big store".

It's not all that huge. Their meat department is particularly
disappointing, having a very limited selection. (For example, they
didn't have capons, and said they couldn't even order them.) I've only
been in three other Whole Foods stores before, though, and this one
might be the largest; it's about the same size as the Whole Foods in
Sacramento. A fairly large area is given to bulk foods.

Speaking of grocery-store sizes, the store which took me by surprise
recently is the Ralph's in the Villa La Jolla shopping center in San
Diego. It's *much* bigger than it appears from the outside.

Bob