Appears in Cook's Illustrated September/October 2022
Thanks to its unique molecular structure, squeaky, briny halloumi stays firm over a flame, taking on flavorful browning and char.
Pan-seared halloumi makes an excellent hors d’oeuvre or accompaniment to cocktails as long as you know how to make the best of the cheese's browning properties and how to accommodate its saltiness. We started by cutting our cheese into ½-in...