honestly goated

The Yuuka CBT can NOT be that good

ketchup

cheese

Ham

Halloumi takes the concept of "grilled cheese" literally. This cheese won't be constrained between two slices of bread. It dives directly onto the grill. Deliciousness ensues.

Because halloumi cheese is firm and has a high melting point, it won't turn into messy, melt-through-the-grill-grates goo. Instead, the surface of the cheese firms up, develops gorgeous grill marks, a savory, slightly salty flavor, and a wonderful texture that's unlike anything else. But if you were pressed to compare it to something familiar, you might say it almost has the texture and squeak of cheese curds.

How to Grill Halloumi: Pre-heat the grill to get the grates hot. Give the cheese just enough time to develop dark beauty marks — 1 or 2 minutes per side. To flip, slide a thin metal spatula under the cheese to loosen the grill's grip.

Too chill to grill? That's okay, halloumi is also amazing popped under the broiler or fried over medium-high heat in a skillet.