Handy cooking tip: don’t grill halloumi but grate (just like the Italians)

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We all know Halloumi as the perfect cheese for grilling. It remains intact and tasteful and thus brightens up all your culinary creations. Did you know that you can also grate halloumi over your dishes? The old Cypriots already did it. And if they do it, then it must be good.

A one-way ticket to Cyprus

In recent years, halloumi has become a hip ,  hot and happening  cheese in Dutch cuisine. Cypriot goat’s cheese, which was originally unripened, made its way onto the Dutch supermarket shelf and is indispensable here.

We grill it on our salads, make it into fries or halloumi nuggets or au gratin with honey on our chickens. This is possible because the cheese has a protein structure that you can tell. This allows you to grill, bake or even fry the cheese, resulting in a salty cheese with a crispy crust.

Move over Parmesan, we’re going to grate halloumi

The old Cypriot (often confused with Greek) cheese is more than just a ‘grill cheese.’ You have probably tasted a piece of raw halloumi while cooking because of the appetite you had. And? Indeed, very tasty. So why even heat that? We (re)introduce what the ancient Cypriots already did: we are going to grate halloumi. Just take your Microplane  out of the kitchen cupboard.

When can you grate halloumi

We can imagine that you don’t always feel like a relatively large piece of baked cheese. The taste – although delicious – is quite overpowering and it’s a case of ‘you have to love it.’ That’s why grated halloumi is your solution. Grate it over a watermelon salad or lemon paste . Grate it over a Spanish tortilla or a delicious potato gratin . Grate it over a pizza or a fresh shakshuka .

The old Italian grater etiquette

From Greece and Cyprus we also take a trip to Italy. Because they also like to grate on it. For example, in the south of Italy (Puglia) the cacioricotta is a well-known cheese. That’s a hard ricotta made from goat’s, sheep’s and cow’s milk.

So it may well happen that you have to use cacioricotta in an Italian recipe. Because this is scarce in the Netherlands (unless you have a good southern Italian specialty store around the corner), you can also grate halloumi. Do not confuse it with formaggio duro. If it says so in your recipe, it means Parmesan cheese.


Source: Culy by culy.nl
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