I love halloumi, but I respect its volatility. It is a cheese with an ego. When treated correctly—thick-sliced, unsalted, paired with sweet or acidic accompaniments, and eaten immediately—it is the "vegetarian steak" of dreams. Just don't let it get cold, or you’ll realize why it was originally invented to survive the hot Cypriot sun without refrigeration.
Pan-frying halloumi is a great way to achieve a crispy exterior and a melted interior. how do you cook halloumi