Melting, new mozzarella?

Don’t look for it on set. Like burrata or mozzarella balls, the Italian stars of summer tables (and even other seasons), halloumi, which originates from the Middle East, is a cheese best served on a plate. And it is even recommended to prepare it.

Pierre Coulon, the founder of La Laiterie de Paris, has been making this small slab, like many other soft or hard cheeses, in his laboratory since the 18th century.^e the region of the capital and knows all its secrets. “It’s a real success for us. We offer our simple version, of course, and supply a restaurant that makes fine fries with za’atar. But what works particularly well is when we turn it into snack skewers seasoned with Japanese curry or Rœllinger smoked peppers or even our Camembert garden oregano.”

In the video, how to make the perfect cheese plate

Pierre Coulon learned the art of halloumi from a Cypriot living in London. Then he improved his knowledge with his partner in Lebanon. “However, he elaborates, we do not offer halloumi, but halum. This is the common name for this recipe, which is traditionally made with goat and sheep milk and is found in Greece, Turkey, Lebanon, Israel… The Cypriots recorded the name halloumi, as the Greeks did with feta; only cheeses made in this country. therefore may bear this name. But that does not prevent it from being found under other names, with some variations. Ours is made from cow’s milk. Not much changes in terms of taste. The proof. we have many Lebanese and Turkish customers who tell us that they get the same pleasure as when they ate halal as a child.” Its characteristics: It is softer and softer than the products sold in the market, which are generally very pressed and salty, and which are better to desalt before grilling. Pierre Coulomb likes his melt simply roasted with lemon milk;

La Laiterie de Paris, 74, rue des Poissonniers, 75018 Paris.