Halloumi - Kynthos

Halloumi - Kynthos, 250g

Kynthos Halloumi is made by hand from a mixture of cow's, sheep's and goat's milk, and it holds its shape in a way very few cheeses can. The curd is soft and springy, closer to fresh mozzarella than to a firm aged cheese, with a mild tang that recalls feta.

Why you'll love it

• Mixed cow, sheep and goat milk — pasteurized, which keeps the flavor gentle
• A very high melting point — it browns on the grill without collapsing
• Soft and springy curd — squeaky in the best way when you bite it
• Mild but tangy — salty and faintly lactic, like a gentle feta
• Made in Cyprus, Greece — by a producer that makes it by hand

How to enjoy Slice it thick and grill or fry it dry until it is deeply browned on both sides, then serve with watermelon, mint and a squeeze of lemon. It also grates, marinates and eats plain out of the pack.

The cheese that behaves like a vegetable, and the one that makes a summer plate look like someone tried.