Friday, June 6, 2008


One final task for the whey, before it was shipped off to feed the piggies.

The vat was heated again and when it was steaming hot, in went the wheels of halloumi (a mild, sheep-milk cheese) to be cooked.

Why cook the cheese, you ask?  Because a sort of magic happens when you do.

Halloumi, straight out of the package is a lot like mozzarella - mild, slightly chewy.  Good with crackers or in a salad.

But!  You can also heat it and it won't melt!  Which makes for all sorts of possibilities.

Dredge it in a bit of flour and fry it up in some good olive oil.  Salt and pepper, maybe some chili peppers.  Serve it on a bed of greens, or just pass it round to hungry guests while you put the finishing touches on dinner. 

Yummy, yummy cheese.


Photo from Allerina & Glen MacLarty's Flickrstream


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