Halloumi is a cheese that has captured the attention of food lovers for its peculiar trait: it doesn't melt. This cheese, hailing from Cyprus, is traditionally made with a mix of goat and sheep milk, ...

The best halloumi is made from sheeps’ milk, and will come from Cyprus, although these days you can even find varieties made in Britain. Halloumi will keep in the fridge for many months if left ...

Its origins are murky, but it’s believed to have been invented in Cyprus in ... be sold under the halloumi name in the UK. Below, you’ll find five vegetarian halloumi recipes guaranteed ...

If you are like me, I always have Cypriot Halloumi in my fridge (it’s my ... A delicious dish from my dad’s village, Argaki, in the north of Cyprus. We lived in the south of the island ...

An curved arrow pointing right. Halloumi cheese is a traditional dish on Cyprus. But it's more than just a cheese; it's a symbol of unification for the small Mediterranean island, which has been ...

While halloumi is a traditional Cypriot product and an important part of the culinary culture of Cyprus, paneer is an important Indian cheese commonly used in many recipes like palak paneer and ...

Halloumi cheese is pan-fried until golden and crispy on the outside, while remaining soft and gooey on the inside. It is then drizzled with a generous amount of black seed honey, which adds a rich and ...

Looking for a way to update your salads? Below, we run through 3 delicious halloumi salad recipes ready to whip up when the time calls for it. When it comes to foods that unite meat eaters and ...

Arrange watermelon cubes on a serving platter or bowl. Slice halloumi or tear mozzarella into bite-size pieces and scatter on top. Add oil to a small saucepan over low heat. Add coriander and ...

Cyprus' "national cheese" halloumi is recognised by the European Commission as a product of Protected Designation of Origin PDO. Source: Xinhua/George Christophorou via Getty Images Cypriot ...

It is ready in hours rather than weeks and is a winner with feta or halloumi. You need half of the pickled slaw for the halloumi recipe below. It will keep, in a storage jar, in the fridge.