Halloumi is a cheese that is popular in Greece and Cyprus. It is a mild, semi-hard cheese made from goat’s milk, sheep’s milk or cow’s milk.
After being made, it is preserved and shipped in brine.
It is almost always used in cooking rather than eaten raw. Raw, it is quite rubbery, and even makes a squeaking sound when cut. Unlike most cheeses, however, when heated it doesn’t melt all over the place: it stays intact and holds its form. This makes it great for frying in thick slices or even grilling on an open grate. The surface browns nicely, the inside gets tender, and the cheese stays all in one piece, not dripping through the grates.
Don’t make halloumi slices too thin, or they will just burn and get tough.
You can fry it in a non-stick pan without oil if you want, or if frying in a regular frying pan, dip slices in seasoned flour then fry in olive oil.
When barbequing, oil the grate — or oil the kebab sticks, if you are making kebabs with it.
Consider some of the Mexican cheeses which don’t melt when heated, such as Queso Blanco or Asadero.