Halloumi

This is the only cheese that does not melt when heated and consequently it has become popular fried or even barbecued. This brings out a sweet caramel onion taste. It is made in Cyprus, originally from the milk of the Mouflon sheep.  It is salty and tangy and bouncy in texture.

How to Enjoy:

Slice thick and fry or barbecue to allow the milk sugars to caramelize on the surface.  (Do not use oil here as it seals the cheese and stops the sugars from creating the caramel effect). Serve with fresh Mediterranean fruits such as figs or melon.  Pair with a full bodied Italian or Greek red wine.