Hellim (halloumi)

Hellim is traditionally made from a mix of goat's and sheep's milk, though cow's milk is increasingly added today; the cheese is cooked in hot whey, folded with mint leaves and kept in brine.

Its high melting point means it can be fried or grilled, and it gives a distinctive "squeak" when bitten. It is indispensable at a Turkish Cypriot breakfast, with watermelon and olives.

In the European Union and the United States only cheese made in Cyprus may be sold as halloumi, and it is exported around the world.