Where do we start with this little gem? The Violife Mediterranean Style Block is our new go-to ‘cheese’ when we want something, well, a little bit like halloumi.
Except this isn’t like halloumi at all – it might just be better. At least, it’s not very easy to compare the two, because they do have different properties. This is likely why they don’t use the word halloumi on the packaging. I’ll explain.
The block comes in two large slabs, which I generally prefer to cut up into cubes. No particular reason – I just like to eat them this way. I have done them in larger pieces, and they still cook up much the same way.
You fry them to cook them, and when you do, they come up lovely. Don’t use too much oil: you really want to brown the block off, and for that, you need lots of heat without so much interference. The pieces start to melt and get all gooey, though they will hold their general shape quite well. The outside is a nice stiff layer which will stay in place as you cook it, while the inner bit is the gooey part.
I’ve never had melted marshmallows, but from what I’ve heard, the block has kind of the same structure. Crispy outside, which can be as browned or blackened as you dare, and soft, sticky inside. It’s amazing. This is really a taste sensation, and I can’t stress that enough. Ever since we first got it, the block has become a staple in our fridge.
Anyone who reckons that vegan cheese doesn’t melt, has no flavour, and isn’t exciting is clearly stuck in the past. This is our favourite cheese product now, and we’re sticking to it for the long term. Once you’ve tasted that gooey, sticky, cheesy mess, you can’t go back.
We love them on salads, and they also work fantastic for finger food (once they’ve cooled a little) or as a topping to a burger, pizza, or really anything else you can name. I challenge you not to love them!