HILL-OUMI Cheese 200g

Grilled two thick slices for dinner and they kept their shape perfectly, no melting mess at all. You can really taste the fresh grass-fed milk in the rich, salty bite. Probably the best halloumi I've had from a farm shop.

I was skeptical about frying halloumi at home, but this one held its shape perfectly and got that beautiful golden crust without turning rubbery. The milk from grass-fed cows really comes through in the flavor—rich and salty, not bland at all. Cut it into two slices like the tip says and it's ready

Grilled a thick slice for about four minutes each side and it kept its shape perfectly, no oozing or melting into the pan. The high melting point really does what it says, and the texture stayed nicely firm with a salty, creamy bite.