Guernsey Girl Halloumi

By: Cheese Secrets — Posted on September 10, 2010

The cheese in its raw state is firm and rubbery – there is no rind to speak of and it tastes and looks bland. Traditionally the cheese is sliced fairly thickly and pan fried. The transformation to this cheese when it has been fried is incredible – it browns a bit, gets a bit crusty, but the centre becomes soft like fresh curds.  For New Year’s Eve parties, Eugene will pour a little cognac into the frying pan and set it alight, much to the delight of our party guests.  Delicious.  Excellent on a green salad, too.


Post Categories: Cheese