Halloumi vs Provoleta
Halloumi
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Brined
- Rind
- No rind
- Country
- Cyprus
- Status
- PDO
Halloumi is the grilling cheese of Cyprus, and a protected name. The curd is heated, so a slab stays in one piece on a hot pan instead of melting into a puddle.
Provoleta
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- No rind
- Country
- Argentina
Provoleta is a semi-hard cheese from Argentina, and it is built for the grill. It is a stretched-curd cheese in the provolone family, formed as a thick round that holds its shape over heat. Cow's milk gives a firm, pale paste that tastes lightly salty before cooking. At an asado it is browned as a shared first plate and eaten with bread. The name covers both the cheese and that hot dish.