Halloumi is probably Cyprus’ most famous product, with its popularity extending to many countries throughout Europe and the Middle East. Distinguishable by its mild salty flavour and rubbery texture, the delicacy has become a favourite for chefs across the globe, appearing in dishes as diverse as lamb roast and halloumi fries.
The cheese is produced by combining a mixture of goat’s and sheep milk, before being set with rennet. This is an unusual practice due to the absence of acid-producing bacteria in any part of the process, a standard for most dairy products. Halloumi’s high melting point means it can be easily fried or grilled, or served cold alongside freshly sliced watermelon; the perfect summer dinner.