{"id":40493,"date":"2015-05-08T15:31:15","date_gmt":"2015-05-08T19:31:15","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=40493"},"modified":"2021-09-08T15:46:01","modified_gmt":"2021-09-08T19:46:01","slug":"halloumi-recipes","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/halloumi-recipes\/","title":{"rendered":"One Cheese, Five Ways: All Hail Halloumi"},"content":{"rendered":"
\"Grilled<\/h6>\n
PHOTOGRAPHED BY MARK FERRI | STYLED BY LESLIE ORLANDINI<\/h6>\n

C<\/span>reamy, briny, and slightly squeaky, halloumi originated centuries ago in Cyprus, and when cooked, the firm cheese takes on a unique, meaty texture. Heating the curds a second time during cheesemaking, when there is still plenty of calcium remaining in the mix, halts acid development and creates a rigid protein structure\u2014resulting in halloumi\u2019s signature ability to hold its shape, resist melting, and achieve a golden crust when seared. Traditionally produced from sheep\u2019s milk, goat\u2019s milk, or a blend of the two, the cheese is now also made with cow\u2019s milk and enjoyed around the globe. And despite having a long history, halloumi isn\u2019t set inits ways: Whether eaten fresh, pan-fried, or charcoal-grilled, its versatility makes it a fabulous base for warm-weather dishes.<\/p>\n

1. Grilled Halloumi with Shiitake Mushroom Marinade and Truffle Honey Drizzle<\/a><\/h3>\n

\"Grilled<\/a><\/p>\n

Amped up with an umami-laden marinade and a decadent drizzle, this grilled halloumi is a true summer treat.<\/p>\n

2. Spicy Halloumi, Eggplant, and Tomato Sandwich<\/a><\/h3>\n

\"Spicy<\/a><\/p>\n

Punch up your picnic with this adventurous take on the caprese sandwich.<\/p>\n

3. Spring Boston Salad with Asparagus, Halloumi, and Orange-Dijon Vinaigrette<\/a><\/h3>\n

\"Spring<\/a><\/p>\n

This luscious salad melds the flavors of the season.<\/p>\n

4. Halloumi Crostini with Kalamata Olive Paste, Prosciutto, Fris\u00e9e, and Lemon Zest<\/a><\/h3>\n

\"Halloumi<\/a><\/p>\n

An amazing alternative for gluten-free partygoers, these crispy cheese triangles are the perfect landing pad for Mediterranean-tinged toppings.<\/p>\n

5. Breakfast Stack with Halloumi, Spinach, Potato, and Roasted Pepper<\/a><\/h3>\n

\"Breakfast<\/a><\/p>\n

Start your day with a m\u00e9lange of flavors and textures in this twist on the traditional Cypriot breakfast.<\/p>\n","protected":false},"excerpt":{"rendered":"

Whether eaten fresh, pan-fried, or charcoal-grilled, halloumi’s versatility makes it a fabulous base for warm-weather dishes.<\/p>\n","protected":false},"author":101,"featured_media":20619,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[27799,31],"tags":[],"coauthors":[792],"class_list":["post-40493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1-cheese-5-ways","category-recipes"],"acf":[],"yoast_head":"\nOne Cheese, Five Ways: All Hail Halloumi - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Whether eaten fresh, pan-fried, or charcoal-grilled, halloumi's versatility makes it a fabulous base for warm-weather dishes.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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