I did a 3 lb. Haloumi today.  It gives a whole new meaning to “cooking the curd.”  The result is rather chewy.  Tastes pretty good fresh, and I’m thinking it will be even better in a few weeks.

and it is squeezed when eating (sound)

Sounds great, have not had success with making mozza.

Be careful not to oversalt it, (if you do you can soak it in plain milk just before using it). I fry it in olive oil with lemon rind frying in the oil, And the best ever taste senstation I got was to eat it in a fresh salad with slices of crunchy pear…..........delish.