All the haloumi recipes you need

Did someone say fried cheese?

Golden fried haloumi and olives
White and squeaky when fresh, golden and a little molten when hot off the pan, haloumi can do no wrong. Maybe it's the one-two hit of salt and creaminess that has us hooked, or the way a squeeze of lemon takes it a whole new level of cheese nirvana.
In these haloumi recipes we've threaded the cheese onto skewers, folded it into bourekis and pides, and taken it to double-cheese town in Gorgonzola and haloumi croquettes. Plus once you've made your own haloumi from scratch, you'll be glad you did.