The UK is the biggest consumer of halloumi cheese outside of Cyprus, according to upmarket supermarket Waitrose.
Originally from Cyprus but widely used throughout the middle east, the salty, brined cheese is traditionally made from the curd of goat and sheep milk. Its high melting point makes it a perfect for grilling, frying or baking.
With online searches for 'halloumi' rising 83 per cent in the past two years and five times more halloumi searches than there were five years ago, Waitrose is highlighting the UK's growing love for the cheese.
An average of 60,500 people searched online for 'halloumi' in June, says the supermarket.
Chris Dawson, cheese buyer at Waitrose, said: “It's easy to see why halloumi popularity has soared in the UK – it's a tasty, quick mid-week meal option and we've seen sales increase 26 per cent in the past two years.”
Being high in protein and calcium, halloumi is also a great option as part of a balanced diet.
Leyli Homayoonfar, chef at Waitrose Cookery School, Finchley Road, said: “Try halloumi for brunch or as an alternative to meat – it's a great swap for bacon because of its saltiness. You can also freeze it for up to a year without it affecting the texture.”
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