Atalanta Halloumi cheese is versatile, unique, and delicious on the grill. The Mediterranean island of Cyprus is home to Halloumi, which features the texture of mozzarella and a flavor that resembles feta. Atalanta Halloumi is made from pure sheep’s milk and seasoned with mint leaves. Because it is made with vegetable microbial, it is perfect for vegetarians.

Because it does not melt when cooked, Halloumi can be grilled, fried and sautéed—not unlike tofu. Grill marks are beautifully showcased, making it a perfect accompaniment to tangy lemon flavors and pickled vegetables.

Halloumi is a white, layered cheese, similar to mozzarella. It is a semi-hard, unripened, and brined cheese with a slightly spongy texture and squeaky mouth feel. Its flavor is tangy and salty, and it has no rind. When eaten raw, Halloumi is plain and somewhat rubbery with salty notes. However, once crisped in a pan or on the grill, it becomes beautifully crispy and savory on the outside and sensually melted on the inside, similar to the consistency of a toasted marshmallow.

Try Halloumi grilled, pan-fried, or thinly sliced. Layer in salads or use in place of mozzarella in a Caprese salad. Substitute grilled slices of Halloumi for bread in sandwiches as a gluten-free option, or serve it with watermelon (as is traditional in Cyprus). Once cooked, the cheese’s saltiness fades into a strong, savory bite with a slightly creamy texture.

Grilled or fried, Atalanta Halloumi is truly delicious.