Before you start cooking, proper prep is key to achieving a crispy exterior and soft center:

Pan-frying halloumi is a great way to achieve a crispy exterior and a melted interior.

Halloumi is a semi-hard, brined cheese from Cyprus with a high melting point. Unlike most cheeses, it can be fried or grilled directly without turning into a puddle—it softens internally and forms a golden, salty crust.

Remove the halloumi from its salty brine and pat it thoroughly dry with a paper towel. Excess moisture prevents browning.

I love halloumi, but I respect its volatility. It is a cheese with an ego. When treated correctly—thick-sliced, unsalted, paired with sweet or acidic accompaniments, and eaten immediately—it is the "vegetarian steak" of dreams. Just don't let it get cold, or you’ll realize why it was originally invented to survive the hot Cypriot sun without refrigeration.