Halloumi is a white cheese, with a distinctive layered texture, similar to mozzarella. It has a somewhat salty flavor.

Halloumi is very unusual in that no acid or acid-producing bacteria are used in its preparation. Instead halloumi is set with rennet.

Halloumi cheese has a higher melting point than other cheese which makes it a suitable cheese for grilling and frying.

Grilled halloumi is quick trendy, easy, and gourme; however, the best reason to try grilled halloumi is that it is absolutely delicious. Due to its high melting point it can easily be fried or grilled.

Halloumi cheese originated in Cyprus and it was initially made during the Medieval Byzantine period. Subsequently this delicious cheese gained popularity throughout the Middle East. The name Halloumi is automatically associated with Cyprus but it is also popular in Greece, the Middle East and is now made around the world.

Halloumi may have its origins in the Beduin tribes of the Middle East who probably found its long keeping attributes ideal for their particular way of life. Its presence in Cyprus is lost in time, but it was definitely produced on the island before the Turkish invasion of 1571.

To this day, it is very hard to find a BBQ in Cyprus that does not have halloumi.