Haloumi is a Mediterranean cheese that doesn’t melt*. This makes it interesting in itself but it also opens up a few interesting options for cooking. It cooks like meat and tastes like cheese so you can use it, for example in kebabs, or you can slice it and cook it on the barby for an easy entree.

I thought I’d treat it like tofu and pan fry it. First thing was to slice the haloumi into fish finger width slices and give them a quick rinse to lose some saltiness. Next was to mix up 2 parts flour with one part cornflour along with some fresh thyme and a bit of pepper. Then I heated up some olive oil in a pan with a chopped clove of garlic. Once the garlic started to colour, I dusted the haloumi in the flour mix and then put it in the pan and cooked it until golden.

Just served it with some toasted rye bread, tinned sardines, and a glass of sherry. To save on dishes, a neat trick is to take the lid off the sardines and cook them in the tin, on the burner, until heated through.

*I assumed that what made cheese melt was its natural quality of meltiness. A cheese that doesn’t melt contradicts this. The answer is, more or less here