Warm cheese deserves all the love. From the pull of mozzarella on pizza to molten cheese fondue to the buttery goodness of queso fundido piled on a tortilla, few foods prove more satisfying. Light it on fire at one of Chicago’s iconic Greek restaurants, and everyone thrills.
Grilled halloumi cheese first came on our radar a few years ago in London. There, we dined on a warm and satisfying meatless grilled halloumi wrap at a stand in the multicultural Borough Market. Halloumi, a fresh white cheese from Cyprus made from goat’s and sheep’s milks, sports a lovely milky-salty flavor. The firm, low-fat cheese has a high melting point, perfect for grilling and frying, as it sears but doesn’t really melt. When hot, halloumi has a pleasing, bouncy texture.
