Haloumi (hal-OO-mi), the most famous cheese of Cyprus, is a semi-hard, firm white cheese with a somewhat elastic texture, similar to mozzarella. It is firmer than feta and does not crumble when sliced, making it excellent for grilling and frying. It can also be coarsely grated. It can be found in Middle Eastern stores and many supermarkets (see Sources). Traditionally, haloumi was made from sheep’s milk, but the commercial cheese available today is made mainly from cow’s milk, with some sheep’s milk added for flavor. Haloumi is usually sold sprinkled with dried mint and vacuum-packed in its brine. The longer the cheese remains in the brine, the saltier it becomes. If it is too salty, simply soak it overnight in fresh water or rinse it briefly under lukewarm running water. Unlike most cheeses, haloumi can be frozen without loosing its texture or taste.
