Halloumi - Wikipedia, the free encyclopedia: "Halloumi (Greek: χαλλούμι, Turkish: Hellim) is a cheese indigenous to Cyprus. It is traditionally made from a mixture of goat's and sheep's milk, although some halloumi can be bought that also contains cows' milk. Industrial halloumi contains more cows milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.
The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water, and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. It is often garnished with mint. The mint adds to the taste while some claim that it has natural anti-bacterial action that was traditionally helpful to increase the life of the cheese."
I had some of this last night. Fry it. Grill it. Perhaps some garlic? Eat it.