When you travel to Greece, you eat feta. When you visit Cyprus, you eat halloumi.
The recipe of halloumi, or "squeaky cheese," originated in Cyprus since the period of Medieval Byzantine. The traditional approach uses unpasteurized sheep and goat milk, which after shaping has to be aged and kept in its brine. This gives halloumi a very salty and distinctive taste. Often pieces of halloumi are garnished with mint, as it is supposed to keep the taste, aroma, and freshness of the cheese.
Halloumi has the very high melting point, so it can be grilled and fried with vegetables or meat, but Cypriots prefer enjoying nice salty halloumi with juice and sweet watermelon.
It isn't difficult to find halloumi in any city and during any season in Cyprus, but all halloumi festivals are held in July and August when the freshest ingredients for cheese and watermelons are available. So, do not miss the chance to put the first semicircular piece of freshly made halloumi in your mouth .