halloumi cheese

[steady as she goes]

has anyone ever tried this? it's SO good, firm cheese that you actually cook. it gets softer, but doesn't melt, and gets crunchy and brown. SO good. but has anyone had any problems with it during induction?

seriously, it's incredibly good!

[murphy'smom]

OMG!! I live in Northern Michigan, I can't find this!! I have been looking for 'frying' cheese forever. Sigh, I would love to try it if I could ever find it.

[chinadoll]

If there is a greek or Middle Eastern grocery store, they will have it. My kids always called it "squeaky cheese" because it kind of squeaks in your mouth when you bite into it. LOL It is very salty, but delicious. I love it fried for breakfast with some really ripe tomato slices and a dash of basil and olive oil. Mmmmm

[murphy'smom]

No, we don't have anything that that here, but Traverse City is very close. I am sure if I search I can find some there. They have a VERY nice Italian grocery store. I wonder if they would have something there? Thank you for the reply.

[steady as she goes]

chinadoll, I usually soak mine in water for awhile before I cook it. it takes away a bit of the salty, and ramps up the deliciousness.

[chinadoll]

I'll have to try that. Thanks for the tip.

[not2late]

Originally Posted by steady as she goes

has anyone ever tried this? it's SO good, firm cheese that you actually cook. it gets softer, but doesn't melt, and gets crunchy and brown. SO good. but has anyone had any problems with it during induction?

seriously, it's incredibly good!

There are other frying cheeses like 'queso fresco', but they are considered fresh (non-aged) cheese so they aren't allowed during Induction Phase.

With that said, many aged cheeses can be "fried": parmesan, asiago, cheddar, mozzarrella. The trick is to use medium high heat and don't move the cheese until you can see the edges turning a light brown and the oil starts bubbling on the surface of the cheese.