Halloumi!
Throughout the Mediterranean, goat and sheep are the animals of choice because they are readily pastured in the hilly, rocky, drier terrain. In Biblical times, ones wealth was attained not by large bank accounts but with extensive flocks of sheep and goats.
Combined with refrigeration issues, brined cheeses such as Halloumi and Feta were the cheeses of choice in that region. Halloumi and Saganaki may be unfamiliar to North Americans but in the Mediterranean they provide an excellent source of protein as well as being delicious!
In the cheese-making process, the curds are heated to a higher temperature and the resulting cheese is pressed to remove most of the whey. This allows the cheese to be fried, grilled, sautéed without melting. Feta is another brined cheese used extensively in Greek cooking.
Enjoy the delicious recipe highlighting Halloumi below!
