Cypriana Halloumi is a semi-hard cheese from Cyprus, known for its briny, slightly tangy flavor and firm, chewy texture. Traditionally made from sheep’s and goat’s milk, but often with cow’s milk in modern varieties, Cypriana Halloumi is distinguished by its ability to withstand high heat without melting, making it ideal for grilling or frying.

How to Use Cypriana Halloumi:

1. Grilling or Pan-frying: Slice the halloumi into thick pieces and grill or fry until it gets a crispy golden-brown crust. Its dense texture keeps it from melting, making it perfect for salads, sandwiches, or as a side dish.
2. In Salads: Use grilled or fried halloumi in Mediterranean-style salads with ingredients like cucumbers, tomatoes, olives, and fresh herbs. The salty cheese complements fresh veggies beautifully.
3. With Fruit: Pair it with sweet elements like watermelon, figs, or pomegranate for a refreshing contrast. The salty-sweet combination is a summer favorite.
4. As a Topping: Place grilled halloumi on top of pasta, quinoa, or roasted vegetables. It adds a savory, protein-rich element to vegetarian dishes.
5. In Sandwiches or Wraps: Layer grilled halloumi with roasted vegetables or hummus in a sandwich or wrap for a Mediterranean-inspired lunch.
6. As a Mezze: Serve alongside olives, dolmas, and pita bread for a traditional Mediterranean mezze platter.

Cypriana Halloumi’s versatility makes it a great addition to many dishes, bringing a unique texture and flavor to everything from breakfast to dinner!