A salty, brined cheese, originally from the Mediterranean and traditionally and most successfully made from sheep milk, is, before cooking, a squeaky cheese. Once dry fried or grilled it takes on a completely different texture and taste, with a texture reminiscent of a grilled marshmallow with a crusty outside and a soft centre and a taste similar to that of bacon.

Often now imported, made from cow milk, and maybe a dash of sheep or goat milk, you will find that High Weald Dairy Halloumi made with a blend of milk tastes the best.

Known as ‘the vegetarian’s alternative to the rasher’, Halloumi is very versatile and makes a good substitute for Tofu.

Being stored in brine, Halloumi is quite a salty cheese, if it is too salty, rinse it under running water before using it.

Once opened, Halloumi can be kept in fresh water in the fridge for several days, or it can be frozen in the freezer for up to 3 months.

BRONZE - International Cheese Awards 2010, Nantwich