Cheese of the Month: Meier’s Halloumi Cheese
Since 2011, Daniel Meier, Sr. has been making quality cheese from the milk of his own cows. Daniel learned his craft in Switzerland where he grew up. He and his family emigrated to North America in 1990, landing first in Canada and eventually in Fort Covington, NY. His desire was to begin a new life and to share his passion for cheese making. Dan uses the finest ingredients, including pure cultures and rBst-free milk to produce hand-made quality cheeses with old world flavors that are reliably pasteurized and lab-tested.
Meier’s Halloumi is popular with local restaurants. Halloumi is a Mediterranean-style cheese that does not melt. It can be grilled or pan-fried with no loss of consistency. It does not lose its shape when cooked, but rather maintains its firm, squeaky and salty interior while developing a crispy crust.
TO GRILL:
Preheat grill (or pan) to high heat, slice Halloumi into ½ inch planks and rub with olive oil.
Reduce heat to medium and grill 2 -3 minutes per side or until well-charred.
Eat Halloumi when it’s hot as it loses texture as it cools.
SUGGESTIONS:
Drizzle hot freshly fried Halloumi with a bit of honey or hot honey and garnish with sesame seeds, fresh mint and a squeeze of lemon.
Pair with cold watermelon and fresh herbs. The hot salty cheese balances perfectly with the cool sweet fruit. Or choose to pair the Halloumi with other sweet summer fruits such as berries or peaches.
Add warm diced Halloumi in a watermelon, chickpea or arugula salad.
Serve as a protein packed replacement for meat in burgers or wraps.
Sub for mozzarella in a caprese sandwich or salad.
Use in a bowl paired with rice, beans and mango, peach or pineapple salsa OR with couscous, roasted tomatoes, chopped cucumbers and a Greek dressing.
Top hot Halloumi with honey, fresh thyme or oregano. Add a pinch of chili flakes, if you like.