This traditional Grecian meze favorite has been dubbed "The Grilling Cheese" for its unique ability to resist melting at high temps. Its springy, meaty texture is achieved by two rounds of curd cooking, once before and once after packaging. Made with a combination of sheep and goat milk, it's flavor is lightly salty and satisfyingly rich. Try it pan-seared with eggs and toast for a Cypriot breakfast; grill up halloumi burgers; or jazz up vegetarian kabobs by cubing, skewering, and grilling. Pasteurized cheese made with animal rennet.