Fitheach@alysonsee
I've only just discovered halloumi. I've known about it for yonks, never eaten until a few days ago. It is similar to feta, but has this interesting property of going rubbery (in a nice way) when cooked.
It went well with my garlic roasted chicken, which I had for lunch. I will need to experiment with other dishes. I can see cheese & tomato would go well together.
Reading about halloumi suggests that it would be an easy cheese to make at home.
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