Grilling Cheese

Had a fantastic dinner Friday night with G. and her lovely husband J. (awesome brisket G -- thanks). Gio and I took some goodies, including bread and wine, and for something special, I brought along some Halloumi Cheese.

I'm a huge cheese fan, and Halloumi is turning into one of my favorites. Not only does it taste great, it's the only cheese that doesn't melt when cooked. Too cool for school, right?

Halloumi is a sheep and goat's milk cheese from Cyprus. Again, it doesn't melt when heated, so here's how to make it:

1. Slice into cubes about 1" thick by 3" long

2. Drop into a hot skillet (no need to add oil)

3. Cook until the cheese is lightly brown on both sides

Serve alone or on bread

And for an extra-special treat, first wrap the cheese cubes with Prosciutto, grease the pan lightly with Pam or oil, and saute about two minutes. Wow -- it's a salty gooey savory experience.

You can pick up Halloumi at the deli in finer supermarkets or, of course, online. Check it out sometime, especially when you want to make a here's-something-different-splash at a dinner party.