Their enthusiasm for their native cheese caught my attention. Passion for great food is something I like to be around. So I took them up on their offer to try some of their traditional cheese. Two months later I've become a champion for this special Cypriot cheese. It's a mix of sheep's and goat's milk, made for centuries on the Mediterranean island of Cyprus.
Fresh curd is submerged in hot whey to soften and stretch it, along the lines of mozzarella making.
The young cheese is then aged in baskets and folded into wedges about the size of a large wallet. For many Cypriots, a meal would be incomplete without it. For openers, it's unique to Cyprus. The Great Grilled Cheese of Cypress To me though, the number one, tip-top tastiest way to eat Halloumi is to fry it or grill it, just enough to get its exterior a good golden brown. There's no other cheese that I've seen that grills up as nicely as Halloumi.