Smoked herb haloumi
- Preparation 5 min
- Refrigeration 3 h
- Cooking 1 h 5 min
- Servings 4 to 6
- Freezing I do not suggest
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🧀 The grilled cheese that goes through the smoker before it hits the fire. A whole other experience
This smoked herb haloumi is the appetizer recipe that raises eyebrows with the very first bite. It starts with a simple but deeply aromatic marinade, olive oil, herbes de Provence and ground coriander, that coats the cheese for 3 hours, or even better overnight. Then the cold smoking spiral comes into play: the cheese rests cold on the grill for a full hour while walnut or maple wood smoke works its way deep into the block. Finally, two passes of 3 to 4 minutes on a reusable grill mat over medium heat and the haloumi comes out beautifully grilled, golden on both sides, smoked right through to the centre. Cut into cubes, drizzled with the reserved marinade and served with crackers, olives and fresh fruit. This is the BBQ apéro that completely changes the level of the evening.
🔥 Cold smoking on the BBQ. Accessible, spectacular and it changes absolutely everything
What makes this smoked herb haloumi so unique is the cold smoking step that precedes the cooking. The smoking spiral gets filled with wood pellets, walnut for an intense, deep smoke, maple for a softer, lightly sweet smoke, and gets placed at the opposite end of the cheese on the closed BBQ grill. No heat, just cold smoke wrapping around the cheese for a full hour. The result: a haloumi that has absorbed woody, smoky aromas long before touching any heat, giving a depth of flavour that no smoked seasoning in a bottle can reproduce. The reusable grill mat during the final cooking is essential to prevent the cheese from sticking and to achieve a beautiful, even grilled crust on both sides.
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🌿 Marinate overnight for the best result
Three hours of marinating already gives a beautifully herb-scented haloumi, but a full night in the refrigerator transforms the recipe entirely. The olive oil works its way into the dense texture of the cheese, the herbs release their aromas deep into each layer and the pepper permeates throughout. The next morning, the cheese is ready to go. Just take it out of the fridge 20 minutes before smoking to bring it to room temperature.
🪵 Walnut or maple. Two very different smoke profiles
Walnut wood pellets give an intense, deep and slightly bitter smoke that brings pronounced character to the haloumi. Perfect for an apéro where you want bold personality. Maple pellets give a softer, lightly sweet and more subtle smoke that lets the herbes de Provence express themselves more. Both work beautifully. Choose based on the intensity you’re looking for and the rest of the evening’s menu.
🌡️ Cold smoking. No heat, only smoke
The cold smoking step happens with the BBQ completely off. No burners lit. The spiral creates its own slow combustion and produces cold smoke that circulates inside the closed BBQ. If the temperature inside the BBQ climbs above 30°C (86°F) during smoking, which can happen on very hot summer days, place a bowl of ice cubes next to the cheese to keep it cool. The goal is to smoke the cheese without melting or softening it.
🧀 The reusable grill mat. Essential for haloumi
The silicone or Teflon reusable grill mat is absolutely essential for the final cooking of the smoked haloumi. Even on a well-oiled grill, the cheese tends to stick and tear when flipped. The mat conducts heat perfectly, delivers an even grilled crust on both sides and makes flipping effortless without any loss of cheese. Heating it for 2 minutes before placing the cheese is the step that ensures beautiful colour from the very first contact.
🍽️ The presentation. Cube it and drizzle with the marinade
Cut the grilled haloumi into even 2 to 3 cm cubes right off the BBQ while it’s still hot. Drizzle immediately with the reserved marinade. The herb-scented olive oil soaks into the hot cubes and adds one final layer of flavour. Arrange on a large board with quality crackers, assorted olives, fresh grapes or pear slices. The sweet-salty contrast with the smoked and grilled cheese is absolutely devastating.
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Ingredients
- 1 package of 480 g natural haloumi cheese
- ¼ cup (60 ml) olive oil
- 1 tsp (5 ml) herbes de Provence
- ½ tsp (2.5 ml) ground coriander
- Ground pepper
Equipment
- Cold smoking spiral
- Walnut or maple wood pellets
- Reusable BBQ grill mat
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Preparation
- Place the haloumi in a large resealable bag. Add the olive oil, herbes de Provence and ground coriander. Season generously with pepper. Remove the air from the bag, mix to coat the cheese well and refrigerate for at least 3 hours, or overnight for best results.
- Remove the cheese from the bag and reserve the marinade in the refrigerator.
- Place the haloumi at the right end of the cold BBQ grill (no heat). Fill the smoking spiral with walnut or maple wood pellets and place it at the opposite end of the grill. Light the wood and wait until it produces a steady smoke. Close the lid and smoke for 1 hour. Remove the spiral and the cheese.
- Preheat the BBQ to maximum heat, then reduce to medium. Place the reusable grill mat on the grate and let it heat for 2 minutes.
- Place the smoked cheese on the mat and cook for 3 to 4 minutes per side, until well grilled and golden. Cut into cubes and drizzle with the reserved marinade. Serve with crackers, olives and fresh fruit.
One hour of cold smoking is the ideal time for the cheese to absorb the wood aromas without the smoke becoming overwhelming. Under 45 minutes, the smoking is subtle. Good, but not transformative. Beyond 90 minutes, the smoke can become very pronounced and overpower the herbes de Provence in the marinade. For a first attempt, start with 1 hour and adjust to preference on subsequent uses.
Yes, with a few alternatives. A homemade aluminum foil packet pierced with holes and filled with wood pellets works as an improvised smoker. The result is less controlled but still gives interesting smoky aromas. A countertop smoker gun can also be used for a quicker, less intense smoke. The spiral remains the most effective and most accessible tool for a successful homemade cold smoke.
Yes. The final cooking is easily done in a pan. Heat a non-stick or cast iron pan over medium heat and lightly oil it. Place the smoked haloumi and cook for 3 to 4 minutes per side until nicely golden. The pan gives a beautiful, even grilled crust. Nearly as effective as the BBQ for the final cook. The cold smoking step, however, still requires a BBQ with a lid. Without smoking, the recipe gives a very good herb-grilled haloumi, but without the signature smoky depth that makes this recipe stand apart.
Rosemary, sesame seed or Mediterranean herb crackers are the best companions for the smoked herb haloumi. Their aromas complement the herbes de Provence in the marinade. Sliced grilled baguette or breadsticks also work very well. Avoid very sweet or heavily flavoured crackers that would compete with the smoky and herbaceous aromas of the cheese.
The marinating step can be done the day before. It’s actually recommended. The cold smoking can also be done several hours ahead: after smoking, wrap the cheese in plastic wrap and refrigerate until the final cooking. Ideally, let it come to room temperature before cooking. The final grilling should happen just before serving. The grilled haloumi is best served hot to keep its melting interior and crispy exterior texture.
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