The thing is, halloumi is not like any other cheese. It’s fast, bright and intense, with a bouncy density. It comes from Cyprus, an island in the Mediterranean Sea, and has secured the name’s status as Champagne. It has the kind of depth that makes it a knockout alternative to ground beef. Here, it’s shredded on a box grater and mixed with many of the usual meatball suspects — breadcrumbs, eggs and spices. The problem with many meatless substitutes is that they tend to fall apart, as they lack the ability to bind to meat proteins to form a firm structure once cooked. But halloumi has a slight haze when heated, and immediately solidifies, so these no-meat balls stay intact as they float in a fragrant tomato sauce and are served to discerning eaters of any age. are
Unlike many styles of cheese, such as cheddar or feta, which have countless styles and quality levels, halloumi’s controlled production and status means that whatever brand you get is fantastic. While you can certainly eat it right out of the package, its firm texture (and herbaceous and bright flavor) gets even better once it’s grilled or sautéed, which caramelizes its natural sugars and proteins. are done