Instructions: Traditionally Cypriot haloumi was made either from "oats or sheeps milk. Nowadays haloumi is exported from Cyprus in two forms the fresh variety and the hard or older variety. It is mostly made with a combination of primarily cows milk and some sheeps milk. The fresh variety which has a shorter shelflife and is sold prepacked has an unmistakable elastic texture and a savoury salty taste. It is eaten fresh it goes well with tomatoes but it is at its best sliced and grilled either over charcoal or on a ridged heavy castiron pan. It is also fried in olive oil and served as part of a mezze or it may be fried with eggs. If it is too salty first rinse it under cold water.

The older matured variety is normally kept in brine in tins and sold by the weight. This cheese is fairly hard in texture and quite salty. It is mainly used grated over pasta dishes with a little mint and for a Cypriot version of ravioli as well as for grilling.

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