The only thing better than regular cheese is melty, oozy, perfect-for-dipping cheese. Take a virtual trip around the world and see how other cultures cook their cheese. With dishes like barbecued provolone and deep-fried paneer, you’ll have travel (and food) lust before you reach the end.
Cypress pioneered halloumi, a semi-hard, salty cheese (originally made from a blend of sheep’s and goat’s milk) during the Medieval Byzantine period. The cheese’s high melting point makes it a prime candidate for grilling — once cooked, the cheese becomes squeaky and crispy on the outside, creamy and melted on the inside.
Photo by Diana Perez