Halloumi is a semi-hard, unripened cheese traditionally made from a mixture of goat's and sheep's milk. It is famous for its high melting point, which allows it to be grilled or fried without losing its shape. This unique property is due to the way the cheese is processed: the curds are heated in whey before being placed in brine. This 'pre-cooking' step denatures the proteins in a way that creates a tight protein network, preventing the cheese from flowing when heat is applied later. Instead, the surface undergoes the Maillard reaction, becoming brown and crispy while the inside softens. In Cyprus, it is often served with watermelon during the summer months for a perfect balance of salty and sweet.