recent posts
- foodspring's sofi Wish List Products we'll still be craving when all the food is gone.
- The History of Honey This ancient, healthful food has become a pantry staple.
- Foodie Mom: Real Foodie Mom of New Jersey A chat with mom, cookbook author and reality tv celebrity, Teresa Giudice
- 20 Under $20: Post-Tax-Day Specialty foods you can still afford.
- Revamp Recipes with Panko It really is the best thing since (and from!) sliced bread.
- View More
Partyon
Cooking with Halloumi Cheese
Grill it, fry it, grate it, serve it fresh
user rating
If you think feta is the only cheese of famed importance in Greece, we've got news for you. Halloumi, which originates in Cyprus, is a semi-hard cheese whose versatility is hard to beat. Derived from the Greek word almi, which means salty, Halloumi is usually made from sheep or goat's milk, seasoned with mint leaves and soaked in brine. Try grilling or frying it and sprinkle with fresh lemon juice. Growing up, my yiayia would serve this as a snack and as soon as it was placed on the table, we would quickly gobble it up. Soft and springy, it keeps its shape when heated—grill it, fry it, grate it or serve it fresh. Wine & Cheese Denise Shoukas is a regular foodspring.com contributor and is the author of foodspring’s food forager blog.
Greek wines are getting more attention in the U.S. Why not give one a try to accompany Greek cheeses? On my last trip to Greece, we went to the Boutari Vineyard, which rivaled those I've visited in Northern California. Boutari wines are available in the United States and won't disappoint. Or ask your local wine shop about their selections from Greece. White grapes of note-Assyrtiko; Moschofilero; Mantinia; Moschofilero; Roditis; Malagousia; and Gerovassiliou. For reds, check out Agiorghitiko and Xinomavro. -Denise Shoukas
Articles
-
A Greek Feast for Easter
Add some traditional sides and desserts from Greece to your holiday.
-
Greece
Olives and olive oil are the essence of Greek cuisine.
-
Greek Yogurt for Kids
Centuries-old production technique yields high-protein treat.
0 comments