Melissa Haskin Melissa Haskin
July 04, 2014

In grilling season, Greek halloumi stands alone among cheeses. This briny goat- and sheep-milk cheese hails from Cyprus and boasts a high melting temp: The outside gets golden and crispy, while the inside softens lusciously. Grill slabs of it to accompany meat or veggie kebabs, or brown it in a nonstick pan over medium heat to add to summer veggie or grain salads. Find it at cheese shops and speciality stores.

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