Halloumi is a soft cheese from Cyprus that's traditionally made from goat's and sheep's milk. It has a great, chewy texture and a mellow yet briny flavor that hints of mint.
When halloumi is heated, it softens but doesn't melt, so you can grill it, pan-fry it, or pop it under the broiler. Cooked halloumi gets a tasty brown crust and a soft gooey center.
Look for halloumi in the cheese section of your local market.
Try punching up the flavor with a marinade: a combination of olive oil, lemon juice, red pepper flakes, chopped garlic and fresh oregano give the cheese the Mediterranean flavor profile of its homeland.
If halloumi is too salty for your taste, simmer it in water for about 5 minutes. This also softens the cheese, so if you intend to grill it, chill it first until firm.
Halloumi keeps well in the refrigerator and can also be frozen.