Haloumi

This salty, semi-hard, sheep’s milk cheese is popular in countries such as Lebanon, Syria and Cyprus, where much of the supply comes from. It has a distinctive, almost rubbery texture when fresh, and is squeaky when cooked. Haloumi is often thickly sliced and grilled or fried, then served with a squeeze of lemon juice or a sprinkling of mint. Taken with a glass of ouzo, this is a classic Greek meze dish.