Halloumi Cheese, originally from Cyprus (though this could be an unpopular opinion) and is traditionally made from a mixture of goat and sheep’s milk, but now commonly commercially made from cows milk. The cheese has a very high melting point, due to its high protein content, which makes it ideal for grilling and frying. This dense milk protein content, casein, is what gives halloumi its trade mark squeak.
The high protein content of halloumi also makes it a great meat substitute in the form of burgers, or in salads or on a delicious roasted vegetable skewer.
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