{"id":59145,"date":"2026-03-12T11:26:43","date_gmt":"2026-03-12T15:26:43","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/haloumi-fume-aux-fines-herbes\/"},"modified":"2026-08-07T16:59:17","modified_gmt":"2026-08-07T20:59:17","slug":"smoked-herb-haloumi","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/smoked-herb-haloumi\/","title":{"rendered":"Smoked herb haloumi"},"content":{"rendered":"<div class=\"standard-markdown grid-cols-1 grid [&amp;_&gt;_*]:min-w-0 gap-3\">\n<h3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\">\ud83e\uddc0 <strong>The grilled cheese that goes through the smoker before it hits the fire. A whole other experience<\/strong><\/h3>\n<p >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 ap\u00e9ro that completely changes the level of the evening.<\/p>\n<h3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\">\ud83d\udd25 <strong>Cold smoking on the BBQ. Accessible, spectacular and it changes absolutely everything<\/strong><\/h3>\n<p >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.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\uddc0 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 &hellip;<\/p>\n","protected":false},"featured_media":59143,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Smoked Herb Halloumi Cheese Recipe","_yoast_wpseo_metadesc":"This smoked herb halloumi is marinated, cold-smoked and grilled for the ultimate cheese appetizer. 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