Pasta filata Mixed herd’s milk

Halloumi

also called Hellim

The cheese that grills. Its curd is cooked, so it will not melt.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

The curd is heated in whey before shaping, which denatures the proteins so they will no longer flow. That is why halloumi holds its shape on a grill while every other cheese collapses.

Traditionally sheep and goat's milk, folded around a mint leaf and stored in brine. Very salty raw; grill or fry it and it turns golden, squeaky and savoury. Cow's-milk versions are cheaper and noticeably rubberier.

Tastes of

salt mint fresh milk a browned savoury crust

Put it next to

Watermelon Lemon Grilled vegetables Retsina