A semi-hard cheese from Greece, the finest halloumi cheese is made from ewe's milk, although cow's milk is also widely used. The cheese has a bouncy, squeaky texture and a creamy salty taste.
How to cook
It is best sliced and fried in a griddle pan or grilled to serve hot as part of a meze menu or salad recipe.
Halloumi is great threaded onto skewers with meat or vegetables and cooked on the barbecue. It is rubbery to eat when cold. Also try adding it on top of stuffed peppers.