Halloumi is a semi-hard cheese, made from a combination of goat's milk and sheep's milk. It's brined, which gives it a salty flavour, and it has a wonderful texture which means that it tastes particularly delicious when baked or roasted, as it browns really well without melting everywhere. Halloumi works particularly well with the flavour of fresh mint, and this in part might be because fresh mint leaves used to be used as part of the preserving process. You can eat halloumi raw, but it works particularly well when grilled or fried until crisp and golden. It can be baked, too, and will stay firm instead of melting. We've got tons of halloumi recipes below, including a halloumi dessert made with honey-roasted figs and walnuts, a halloumi and chilli filo parcel and crispy halloumi chips with harissa hummus.

Although halloumi is referred to as a cheese, it's actually not - the specific term for it is a "milk product". It's resistant to heat due to the process used to make the cheese - the curds are separated from the whey and heated before being shaped and brined. Traditional halloumi, available from deli stores, tends to be aged, giving it a stronger and saltier flavour and a drier texture. Most halloumi available in supermarkets tends to be fairly mild in flavour.

You can make halloumi fairly easily at home using a number of recipes available online. Usually, all you need is milk, rennet and salt, although other herbs and spices can also be added during the cooking process to create flavoured halloumi. The key is to brine the curds, so that they take on a rich, salty flavour.

However you choose to eat halloumi - either raw, grilled or fried, you're sure to love our wide range of recipes. Wrap it in bacon, simmer it into a curry or serve griddled or fried on top of salads, couscous or bulgar wheat.