Halloumi is a Cheese, indigenous to Cyprus, well known for its unique taste. It is manufactured from a mixture of goat’s and sheep milk. It has a high melting point, and so can easily be fried or grilled.
The cheese is white, with a distinctive layered texture and has a creamy, salty flavour. It has also the taste of mint. Halloumi is formed into a round flat disc, then mint is inserted into the middle and halloumi is folded into a semi-circle. The mint adds to its distinct flavour but originally it was inserted for its natural anti-bacterial action that was traditionally helpful to increase the life of the cheese.
Aged halloumi becomes harder and saltier and is perfect not only as a table cheese but also for grating on pasta.
Halloumi is the only cheese you can eat fresh as a table cheese, fried, grilled, barbecued, boiled in soups, broiled… perfect in salads or with fruit.
Other useful links:
History of Greek Cheeses
Fage: Greek cheeses