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.
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.