Hellim cheese, or Halloumi, is the most unique of Cypriot delicacies. Traditionally prepared from a mixture of goat and sheep milk, these days cow’s milk is also used. With a texture similar to mozzarella, it has a robust and deeply savory flavor.

Unlike other types of cheeses, Hellim cheese has a high melting point and can be easily fried or grilled without losing its shape.

How to cook:
Hellim cheese should not be eaten plain. It should be warmed, grilled, or pan-fried to bring out its flavor. Cooking the Hellim removes some of its saltiness and imbues it with a creamy texture.