If you cant get to Cyprus soon, grab a warm bite of Kynthos Halloumi and close your eyes while imagining white sand beaches and turquoise waters. This cheeses squeaks alone may induce smiles. Halloumi is a great blank slate of sorts to create endless, easy dishes all year round. It can be grated, fried, grilled, baked, sautéed, or simply eaten raw with watermelon for a real treat!. Add any sauce to suit your mood and some simple ingredients to make a one-pan wonder. Layer it between slices of bread or skewer it on kabobs for quick, enjoyable meals. Halloumi is a fresh, unripened frying cheese similar to a clean, light, and lactic-tasting mozzarella, but much firmer and slightly saltier. Halloumi has been increasingly eaten all over the world since its creation in what is now the Middle Eastern island country of Cyprus, back during the Medieval Byzantine period, which started in 395 AD. Halloumi is widely recognized throughout the Mediterranean as the crowning cheese jewel of Cypriot cuisine, as well as in neighboring Turkey and Greece.