Halloumi Cheese

"Traditionally made from the milk of sheep, Halloumi comes from Cyprus. This semi-hard cheese is now made from a combination of goat, cow, and sheep’s milk as well. Contrary to many other types of cheese, Halloumi’s meting point is high. This quality makes Halloumi a perfect match for cooking and barbecuing. It’s also appreciated as a proper cheese for grilling since it maintains the shape and grills well. Grilled Halloumi makes for a perfect snack, and it really works well if used a side dish for steak. If you eat it raw, you feel a strong salty taste, and that’s why you can hardly ever find it on a menu to be served raw. It doesn’t own the typical flavor and texture of cheese, as we all expect. In some countries, people use it instead of different meats in their recipes. Likewise, vegetarians consume Halloumi as a substitution for meat. This popularity in the community of vegetarians made a sudden spike in Halloumi’s global fame, and many who had never heard of it were tempted to try it. The surface of this cheese is covered with spearmint, and it has high amounts of calcium, protein, phosphorus, vitamin A, and B.