Halloumi may be slightly unusual compared to the majority of British cheeses, but it has become a firm favourite in the UK since arriving on our shores from Cyprus – in fact, we eat more halloumi than any other country in Europe, save for Cyprus itself. Our collection of halloumi recipes proves just how versatile this cheese can be.

Traditionally made from a mixture of sheep's and goat's milk, halloumi is brined before being packaged and sold, hence the moreish salinity. It's very pleasant when eaten raw, but halloumi really comes into it's own when cooked. Whether fried, grilled or barbecued, the cheese's high melting point means it develops a delicious crust – a little like a steak – making it a tasty meat alternative for vegetarians.

Bryan Webb uses this method to great effect in his Grilled lamb cutlets with hummus and halloumi recipe, as does Food Urchin for his delicious Marinated halloumi salad with mint, pomegranate and red onion. Scroll down for more delicious halloumi recipes.