Halloumi Cheese

Melody Dosch left behind a career in law to become the purveyor of The Artisan Cheese Gallery, a specialty and gourmet cheese shop in Studio City that she owns with her parents, Fred and Kay Heinemann. Melody provides some fresh recipe ideas for Halloumi cheese, a Greek cheese from Cyprus that's traditionally made from sheep and goat's milk (although cow's milk can also be used).

Halloumi Saganaki With Tomato Sauce and Shrimp

Serves 6

Halloumi Kabobs

12 ounces halloumi cheese, cut into 1-inch cubes

1 sweet pepper, any color

1 red onion

Mushrooms

2-3 tablespoons olive oil

1-2 tablespoon fresh finely chopped herbs (like, thyme, oregano, parsley, mint or any combination that you like or what is available.)

Crushed garlic

Lime juice or lemon juice

Black pepper

Chili powder (optional)

Skewers (wooden or metal)

Ballard Family Dairy in Gooding, Idaho. The cheese is called Golden Greek because only cheeses produced in Cyprus can be called "halloumi." The Ballard family uses sustainable farming methods and their herd is 100% Jersey cattle.

Music Break: Tired by Shawn Lee's Ping Pong Orchestra