We love food fads at OISE Oxford - can you remember the Hummus Love Story post? Well we have a new foodie post for you today all about halloumi.
This wonderful cheese has most recently taken Britain by storm and is no longer the niche cheese it once was. It is recognised as a BBQ vegetarian staple, not to say that it can't be loved by the meat fans too.
This salty cheese from Cyprus - made from sheep's, goat's and often cow's milk - has a high melting point, allowing it to be grilled or even fried. Its delicious ways have long been recognised in its homeland of Cyprus, where the average resident gets through an average of 8kg of it each year. But now Britons are said to consume more halloumi than any other European country outside Cyprus, with Sweden coming in behind.
At Tescos its halloumi sales rose 35% for the year 2011-2012, with its Tesco Finest line increasing by 132% over the same period. Similarly, a spokesman for Waitrose reported that their sales were up 104%.
So why has halloumi become so pop? Daily Telegraph food columnist Rose Prince believes it's "a reflection of three things - our love for Mediterranean cuisine, our eagerness to try whatever is new and the effect of TV chefs".
Key to its success is also its convenience and its versatility. The fact that it is kept in brine allows it to be stored unopened in the fridge for up to a year whilst giving it a satisfying salty taste.
"You can do so many things with it," says Antonis Evangelou, owner of London's Lemonia restaurant.
For delicious halloumi receipes we recommend visiting BBC Food.
Halloumi perfect for the BBQ
This wonderful cheese has most recently taken Britain by storm and is no longer the niche cheese it once was. It is recognised as a BBQ vegetarian staple, not to say that it can't be loved by the meat fans too.
This salty cheese from Cyprus - made from sheep's, goat's and often cow's milk - has a high melting point, allowing it to be grilled or even fried. Its delicious ways have long been recognised in its homeland of Cyprus, where the average resident gets through an average of 8kg of it each year. But now Britons are said to consume more halloumi than any other European country outside Cyprus, with Sweden coming in behind.
At Tescos its halloumi sales rose 35% for the year 2011-2012, with its Tesco Finest line increasing by 132% over the same period. Similarly, a spokesman for Waitrose reported that their sales were up 104%.
So why has halloumi become so pop? Daily Telegraph food columnist Rose Prince believes it's "a reflection of three things - our love for Mediterranean cuisine, our eagerness to try whatever is new and the effect of TV chefs".
Key to its success is also its convenience and its versatility. The fact that it is kept in brine allows it to be stored unopened in the fridge for up to a year whilst giving it a satisfying salty taste.
"You can do so many things with it," says Antonis Evangelou, owner of London's Lemonia restaurant.
For delicious halloumi receipes we recommend visiting BBC Food.
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