A few weeks ago, my husband and I wandered slowly down to Marblehead, MA, taking mostly back roads and enjoying one of the few beautiful days that we’ve had this summer in New England. We happened upon Shubie’s Marketplace which is a foodie haven replete with wine, kitchen gadgets, hard-to-find gourmet ingredients, specialty foods, and more. I was especially excited to find a well-stocked cheese counter and a staff member who knows his cheese (and loves it – possibly as much as I do).
My husband and I ended up settling on two cheeses, a soft Spanish cheese which wasn’t very memorable, and some lovely halloumi. I’d come across a few articles and recipes lately mentioning this somewhat hard to find cheese, and I was eager to try it. It’s a Greek cheese, and we purchased a variety that was made from sheep’s and goat’s milks and sprinkled with fresh mint. What is unusual about halloumi cheese is that it is meant to be grilled or sauteed before eating. Rather than melting, the cheese becomes firmer upon cooking. We sauteed ours in a little olive oil and the cheese was firm with a nice salty bite, similar to buffalo mozzarella in texture. It’s a little on the pricey side, but a good treat for once in awhile. It would be great served up with a Mediterranean spread as an appetizer or side. The brand we bought is also available at Amazon if you need a unique cheese fix!
