I cold-smoked some halloumi yesterday (alongside about a kilo of pancetta that's just gone into the fridge to finish up). I treated it as I would any other cheese, just chopped it up and stuck it in.
Now I'm starting to worry about whether I should have brined it beforehand. It was quite a warm day yesterday and, whilst it was mainly smoking through the afternoon and night, I'm a bit nervous about how well it would stand up to warmer day time temperatures without any brining.
Anyone have any experience in this? I'm intending to grill it and serve it in a salad. Is there anything fundamental about halloumi that would increase the risk of contamination compared to other cheeses?
James