Haloumi +

Halloumi or haloumi is a semi-hard, unripened cheese made from a mixture of goats' and sheep's milk, and sometimes also cows' milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries. It is also popular throughout the Eastern Mediterranean. It became widely available in Turkey after 2000. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus. A halloumi-style sheep's-milk cheese is produced by Cypriots in England under the name "Anglum" (the protected name "halloumi" cannot be used).Halloumi is a registered trademark in the United States (owned by the Cyprus government) and the UK (owned by the Foundation for the Protection of the Traditional Cheese of Cyprus named Halloumi). It is also protected as a geographical indication in the EU, as a Protected Designation of Origin (PDO), which means within the EU only products made in certain parts of Cyprus can be called "halloumi". PDO protection for Halloumi was delayed largely due to a conflict between dairy producers and sheep and goat farmers as to whether (and how much) cow's milk the cheese may contain.