Halloumi isn’t like any other cheese. It is pungent, briny, and intense, with a bouncy density. It comes from Cyprus, a Mediterranean island, and has protected naming status, similar to Champagne.
The issue with many meatless swaps is they want to fall apart, as they lack the binding ability of meat proteins to create firm structure once cooked. But Halloumi gets only slightly oozy when heated, and immediately firms up.
While you can certainly eat Halloumi right out of the package, its squeaky firm texture and briny flavor improves further once grilled or seared, allowing its natural sugars and proteins to caramelize.
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