[INLINE]HALLOUMI is the traditional white cheese of Cyprus which has been produced by the Island for centuries. It is a semi-hard cheese prepared from sheep's milk with the addition of mint. Halloumi cheese has a pleasant flavour and is delicious when grilled or fried. Halloumi cheese can be enjoyed on its own,and is especially tasty in sandwiches.

Halloumi is the soft, springy cheese from Cyprus and call easily lay claim to being the world's most fascinating cheese. There's not a great deal you can't do with it.
(In fact in Cyprus, it's not so much a cheese, it's more of a cuisine.)

You can grill it, you can grate it, you can fry it, or if you're feeling radical, you can do absolutely nothing to it and eat it as it comes. As a starter, it's superb grilled, with salad and Greek dressing, or as a start to the day, with ham and eggs. It makes a splendid ravioli main meal. (Come to think of it, it's perfect on all sorts of pasta.)

Grated on pizza, or in soup, or in a roll, Halloumi is a cheese of almost endless variety. Yet whatever you decide to do with it, it always retains its shape and texture.

So if you're cheesed off with cheddar, brassed off with brie, why not try some of the recipes. It will help you make the most of this miraculous little cheese and will do wonders for your jaded palate.

[INLINE]Ingredients Serves 4-6 1 lb plain flour 1/2 teaspoon salt 2 eggs, lightly beaten 150-200 ml cold water 200g "KALIMERAS" Halloumi cheese, grated 2 eggs 1-2 teaspoons dried mint To finish Chicken stock 75g melted butter Grated Halloumi topping

[INLINE]1. Sift flour and salt into a large bowl or food processor. Add eggs and enough water to make a soft dough. Turn onto floured board, knead well for 10 minutes until smooth and elastic. Rest dough for one full hour 2. Mix ingredients for filling, adding mint to taste 3. Divide pastry into four. Roll out into long strips about 3 inches wide. 4. Place a teaspoon of filling every 1 1/2 inches (4 cm) down the strip, slightly to one side of centre. 5. Brush some water down the edges of the pastry. Fold over to cover the filling and cut crescent shapes around the filling. Seal the pastry edges with the prongs of a fork. 6. Cook about 15 raviolis at a time in a large pot of boiling stock or water for 15-20 minutes or until tender Remove with a slotted spoon to keep warm. 7. When all the raviolis are cooked, pour over the melted butter and sprinkle with grated Halloumi.

[INLINE]Just about every day in Cyprus is perfect and the perfect way to start everyday, no matter where you are, is with this delicious, easy to prepare breakfast.

Lightly grill or fry 4-5 slices of "Kalimeras" Halloumi, over a moderate heat until golden brown. Serve with fried mushrooms, grilled tomatoes, a fried egg and a few slices of toast. A cup of steaming hot Cyprus coffee makes a superb companion to this most important meal of the day.

[INLINE] Halloumi is so versatile, you can eat it just as it comes. Take your favourite bread, cut about 4 slices of "Kalimeras"Halloumi, add a continental salad and enjoy.
It is perfect as a snack at around 11am, or any other time you feel peckish. To add both colour and flavour, why not garnish it with some fresh, sun-ripened Cyprus grapes, or watermelon.