How to choose grilled cheese
The restaurant chef from Voronezh, Sergei Volkonenkov, believes that soft and young cheeses are not ideal for frying.
He states that halloumi is the most suitable cheese for frying, because other cheeses tend to melt and lose their shape.
Eduard Yastrebov, founder of Yastrebov and the Brat cheese factory, adds that hard cheeses should not be used for frying.
He explains that melting hard cheeses creates an unusual taste and a texture that is not always pleasant when cooled. There is one exception, however. Parmesan, cheddar, or grana padano crumbs work well for tomatoes, pasta, or hot dishes due to their firm texture.
Yastrebov also notes that moldy cheeses require special care. For example, heating gorgonzola can spoil its flavor.
Great alternatives for baked recipes are white mold cheeses like Camembert and Brie. When buying a Camembert, it should be placed in a ceramic bowl with rims to prevent overflow and baked in the oven.
According to the founder of Yastrebov and Brat, even with halloumi, choosing the right product can be tricky. Nikita Churyumov, head of the Food Embassy at Julia Vysotskaya’s restaurant, advises examining the cheese composition closely.
He notes that many halloumi analogues are available on shelves today. Therefore, when selecting halloumi, one should ensure the cheese contains only dairy products derived from animals and lacks herbal additives.
Ideal additions to grilled cheese
Eduard Yastrebov emphasizes that halloumi is traditionally paired with cooked vegetables such as tomatoes and peppers, plus a touch of balsamic glaze.
The Pythagoras restaurant offers a more experimental take. The chef suggests that haloumi pairs wonderfully with honey, fruit sauce or a fresh tomato salad, and adds that fresh truffles can give the cheese a distinctive tang.
Julia Vysotskaya’s restaurant ambassador, Nikita Churyumov, recommends trying halloumi with fresh herbs and, for dessert, with fresh watermelon.
While hot, halloumi can be finished with dry, fresh herbs such as thyme. A light tomato salad brushed with mint and a sprinkle of fresh mint makes the dish even brighter. Haloumi is a versatile cheese, and with the right flavor pairings it works well with grilled vegetables and fresh watermelon.
Light fruit cocktails and wine are natural companions to the cheese on the grill. A Mouflon restaurant bartender suggests pairing with a Rossini or a Clover Club variation. To craft a fruit cocktail, gin, dry vermouth, raspberry puree, lemon, and a protein are combined. For a Rossini, strawberry puree and sparkling wine are used. These beverages should remain as accompaniments rather than the main course, so moderation is advised.
Recipes from chefs
At Mouflon, suluguni is grilled as a centerpiece. The method calls for 150 g of cheese, one chicken egg, 50 g of flour, and breadcrumbs. The suluguni is cut into 4 cm by 4 cm squares, dipped first in beaten egg, then in flour, dipped again in egg, and rolled in breadcrumbs. The breading is fried on low heat until golden, allowing the cheese to melt inside and attain a viscous texture. A sauce made from sweet and sour fruit, such as cranberry, complements this hot cheese appetizer.
Yaroslav Inshakov from SEPTA bar suggests halloumi bruschetta as a perfect starter for an out-of-town dinner. The plan uses sourdough buckwheat bread, guacamole, cilantro, and salmon. The sauce is blended until smooth, then the buckwheat bread is grilled with halloumi. Guacamole is spread on the toast, and it is cut in half. A coriander leaf is placed atop, followed by thin slices of salmon. The fried halloumi is cubed and scattered across the bruschetta. When serving, a second coriander leaf is added and a honey-lime sauce is poured over the top.