Le halloumi de La Laiterie Marseillaise

It’s one of the most exported products from the island of Cyprus—a cooking cheese whose reputation is well-established, given how frequently it appears in today’s Mediterranean recipes: halloumi. While it originally holds a PDO designation, it’s also produced outside its homeland (without that designation). Take Marseille, for example, where it’s a staple at La Laiterie Marseillaise. Among the excellent cheeses produced and aged here daily is our Cypriot star. Made from raw cow’s milk, it’s sold in bulk, still in brine, and is available year-round. After pan-frying it with a generous amount of olive oil, you have two options: enjoy it plain to savor its crispy, almost caramelized lactose texture, along with halloumi’s distinctive saltiness, or drizzle it with a little honey and sprinkle some za’atar on top. A surefire way to delight your palate!