Yes, I don't like that either, but I tend to have it relatively thin and fried to be crispy to get some nice cheesy crispy goodness without being too squeaky.
Halloumi or haloumi is a cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
18 Comments
pgetsos@kbin.social · 7 pts · 3y
You should also check fried Feta with honey as well!
GnothiSeauton@lemmy.world · 6 pts · 3y
I really want to like Halloumi but I find it hard to get past the squeaky texture. Every bite grates my mind.
Regna@lemmy.world · 6 pts · 3y
And I love squeaky cheese. To each their own.
IonAddis@lemmy.world · 2 pts · 3y
bricks@lemmy.world · 3 pts · 3y
Come to Canada. Eat the curds. Alter your mind.
noVerity@kbin.social · 1 pts · 3y
Yes, I don't like that either, but I tend to have it relatively thin and fried to be crispy to get some nice cheesy crispy goodness without being too squeaky.
razdonovich@lemmy.world · 5 pts · 3y
Yes please. Fried Halloumi is so good. I'm going to have to try it with honey and flakey salt now.
ThatGirlKylie@lemmy.world · 5 pts · 3y
What is Halloumi?
LaVacaMariposa@mander.xyz · 8 pts · 3y
I was wondering too. I found this in Wikipedia:
Halloumi or haloumi is a cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
Veltoss@lemmy.world · 3 pts · 3y
Mmm squeeky texture, my favorite.
ThatGirlKylie@lemmy.world · 3 pts · 3y
Ah interesting. That makes sense. Was getting a tofu of sorts vibe from it but that’s cool that it’s a cheese instead.
I definitely want to try it now
mateG@discuss.tchncs.de · 4 pts · 3y
It's a kind of mediterranean cheese. It's pretty firm and doesn't really melt, so you can fry it up nice and crispy. Really amazing in a shawarma.
Draupnir@lemmy.world · 4 pts · 3y
Looks so good, I gotta try this! Any special preparation while frying?
ramplay@lemmy.ca · 3 pts · 3y
Most halloumi is sold in a type of brine.
Usually you slice it into decently thick pieces, pat dry, brush with olive oil and fry on high.
I would assume the drizzle is post plating, but I only ever fry up barebones halloumi or maybe had some pepper
Draupnir@lemmy.world · 1 pts · 3y
Thanks! Will try this
mokiemorty@lemmy.world · 1 pts · 3y
Oh, honey is a great idea!! you've given me a craving.
TheLongPrice@lemmy.one · 1 pts · 3y
I like to fry with harissa and dill, amazing with some tatziki