Pat it dry and get the pan screaming hot

Easy – halloumi is made for grilling. It won’t melt away if you know what you’re doing. The mistake people make is treating it like regular cheese.

Halloumi has a high melting point because it’s a semi-hard, brined cheese that doesn’t break down the way mozzarella or cheddar does. Still, it can get soft and stick if you’re not careful.

Here’s the short version: pat it dry with a paper towel. Slice it about 1/2 inch thick – too thin and it’ll get floppy. Get your grill or pan ripping hot (medium-high). Don’t crowd the cheese. Cook for 2-3 minutes per side until you see deep brown grill marks. It’ll hold its shape.

A little olive oil on the cheese (not the pan) helps, but you don’t need oil if your pan is good. If it starts to soften excessively, your heat isn’t high enough.

Serve immediately. Halloumi gets rubbery when it cools, but that’s a different problem.

Just don’t leave it on too long – you’re toasting, not melting.