From milk to this Mystery Box Challenge creation…and all in a day at a Halloumi Making Course with “The Cheese Maker”. What a fántastic day and a memorable experience! How much do you love your Halloumi?
In the world of cheeses, there’s nothing holier than halloumi when you’re wanting something salty, firm and substantial with a Middle Eastern salad, a Greek Mezze platter or simply fried or grilled with a drizzle of basil oil and fresh ripe juicy red tomatoes under a Tuscan sun. Or a West Australian sun.
This delectable…exquisite…semi-hard, unripened brined ‘squeeky’ cheese made from a mixture of cow’s, sheep and (or) goat’s milk has a heavenly high melting point, allowing you to grill it, fry it, or add it to any dish that requires heat (like ‘to-die-for-Zucchini Fritters which I learnt how to make from the famous ‘Karina’ from The Cheese Maker!) The end result is that the halloumi keeps it’s form and shape, whilst still being enjoyed warm or hot, hot hot.
And how cool is it, when you can make your own? About 4 litres of 2% fat milk (sold as ‘Hi-Lo’ in Western Australia) and some cream will render 3 thick square slabs of halloumi, about the size of the bottom of your milk container. Now that’s about $21 worth of halloumi, for $9! And as cheese lovers united will attest…it’s fresh and contains the ego required to exclaim…”I made this myself!”
Tanya from The Cheese Maker runs an exceptional and informative class on making your own Halloumi and she invited me to come along and see what goes on. After a full day learning about How to Make Camembert, Sour Cream and Marscarpone…I was counting down the days! Check out what happens when a group of like minded cheese lovers get together in one location and learn how to make our own Halloumi. Holy Halloumi, I’ll never buy it again!
Here Liz and Alison are getting into the groove. We’re all probably laughing a little more than cheesing. But we’re gettin’ there!
Malcolm and his glorious wife Helen from Victoria joined ‘Group Halloumi’ in a team of 5. They were a force to be reckoned with and when I wasn’t laughing with Liz and Alison, I was laughing with the State of Victoria.
Once the ingredients are combined in a harmonious Cypriotic marriage of creamy goodness, we’re going to bring it to the right temperature…
The stunning Karina shows us how to cut the cheese in just the right way. Too much movement, or not enough could make or break your halloumi, so we watched carrrrrefully…
My partner in crime for the duration of the class. Liz realized she had been dormant in her calling and was now awakening to the joy of cheesemaking. Where had we been all our lives…?!?
Is this not simply ingenious?! A device designed especially by Tanya, to weigh down the halloumi so it moulds into a firm, square piece of Cypriotic goodness. Try this, but don’t drink this one at home!
Ready to re-cook the halloumi. This is going to give it its ‘squeeky’ texture. Like more squeek? Heat it for longer. Absolutely Georgeous!
Ready to turn the Halloumi over to drain and salt.
Look at these glorious and proud halloumi squares. All salted and ready to cook a la fresh!
Alison and Liz toasting to a job well done. We were perfect little Halloumians and what better excuse than to enjoy a champagne and canapes brought to you by The Cheese Maker. Now…you’ve *gotta* love that!
So we MYSTERY BOX CHALLENGE. What’s in your cheese box…? In ours that day, we all had…Basil, coriander, olive oil, red chilli, and lime. What would you make to accompany your halloumi? Creative minds united, and look at what we plated up for the judges!
Pretty creative! Halloumi with Lime.
Karin the demonstrator had an advantage that no one complained about : ZUCCHINI. Why? We got to eat these, and to be totally honest with you, and without any exxageration….they were the most deliciously moist and creamy fritters I’ve EVER had. Served with the sour cream and herb dip…Oh my Halloumi. God Bless Karin I say.
Liz and Alison seriously promoting the lime industry!
Brought to you by…’Team Victoria!’
This of course, was our baby. Liz and I made Halloumi Triangles with Basil oil, caramelised garlic and chilli, Fresh herb salad with lime dressing. I mean really. Is that just not Absolutely Georgeous?! Just saying.
Seriously. Champagne, canapes and fabulous halloumi…let the good times roll.
Everything’s ‘thumbs up!’ about Tanya. What an enthusiastic facilitator and so full of knowledge.
The Cheese Maker
Want to know when the upcoming courses will be run? Click here!
Where is the Cheese Maker? Click here and look on the bottom of the post for photos and directions. Classes are held at The Cheese Barrel and that my fellow foodies, is a trip worth making on its own. You will LOVE your cheese making experience. Try a class, and come back and leave a comment. What are your favourite cheeses in the whole wide world…?!?
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