Halloumi can best be described as?

Halloumi is best described as semi-hard cheese that is traditionally made from a mixture of sheep's and goat's milk, and it is well-known for its high melting point. This characteristic allows it to be grilled or fried without losing its shape, making it a popular ingredient in many Mediterranean dishes.

The semi-hard texture of halloumi distinguishes it from softer varieties of cheese, which may not have the same ability to withstand heat during cooking. Additionally, the specific blend of sheep and goat's milk contributes to its unique flavor profile and richness, setting it apart from cheeses made solely from cow's or buffalo's milk. The high melting point not only enhances its culinary versatility—allowing it to develop a beautiful golden crust when cooked—but also makes it an excellent cheese for skewering and barbecuing. This is why the description as semi-hard, made from sheep and goat's milk, and having a high melting point accurately characterizes halloumi.