Berloumi is a Halloumi style grilling cheese Preparing Halloumi is not difficult at all. You can fry, grill and BBQ Halloumi, … in cubes, in bars, slices, …
Berloumi is the salty, savory and creamy part of your meal, use less salt in the rest of your recipe and use fresh and contrasting ingredients.
You can slice Berloumi in different shapes In our recipes you will find bars, slices, cubes, fries and even triangles. Berloumi is easy to cut and will retain its shape well during heating.
Turn the pieces of Berloumi into the spicy oil from the packaging. Extra seasoning is not necessary and do not use any salt.
How to prepare Halloumi ‘ the frying, grilling, BBQ ‘ N,… ‘
Fry the slices of Berloumi in a skillet, preferably with a non-stick layer. The skillet should be so hot that the Halloumi end up soft enough by the time he has gotten a beautiful brown crust. Do not place the cheese slices too close to each other so that the moisture can evaporate properly. If you have a beautiful crust, let the cheese rest on the skillet for a brief moment.
Berloumi, just like in other cheeses, has quite a bit of salt. But other cheeses are not fried and while frying water evaporates so the salt content rises relatively. Don’t fry for to long and be sparingly on salt in your recipe
When the Berloumi is fried you can sprinkle it with a little bit of lemon juice.
We prefer to grill our Berloumi is the best on an open griddle. But even if you have a lidded grill. Grill it just as if you were grilling a Panini. Rub the grill with some oil. Rotate the slices several times so that they get a nice grill pattern.
Take the slices of Berloumi through the oil or pat them in the marinade out of the package. Take care of a hot and well oiled barbecue grill.
Grill the Halloumi over a moderate fire so that the cheese gets inside by the time he has gotten a nice and brown crust. Turn the cheese regularly, for a nice grill pattern and place it on the edge of the fire to keep it warm afterwards
Any barbecue grill works but the most beautiful result you get with a wide grilled griddle On a gas barbecue, the temperature may usually be a bit higher.
Cut a packet of our Berloumi in the form of potato fries. As with traditional potato fries, this does not have to be very accurate. Fry the Berloumi rods at 190 °C for about 1 minute or until they are nicely brownish coloured. When frying, separate the fries by shaking them in the oil.
We have a very nice recipe for Berloumi fries.
How to serve Halloumi.
Halloumi baking is one thing. Getting our Berloumi warm at the table is a different thing. Hot serving is easier when you use other hot or lukewarm ingredients. If you want to keep Berloumi warm for a longer time, do this in a soft oven at about 70 °C.
Berloumi is often eaten with a salad. In that case, we serve our Berloumi in the still warm frying pan. Just put the skillet on the table with the salad next to it.
When cooling back, Berloumi gets a rather stiff, chewable mouth feeling and makes a somewhat ‘squeaky’ sound. For that reason it’s called “squeaky cheese” in English. A taste sensation that quickly gets used and appreciated.
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