Squeaky cheese, as it’s affectionately known in our house, as I am sure it is in many others, originates from Cyprus and is traditionally made from ewe’s and/or sheep’s milk. It’s aged and preserved in brine, which contributes to its salty flavour. Local to me are Homewood Cheeses who produce a fantastic halloumi style cheese called ‘Hello Ewe’ using just sheep’s milk – do look out for it.

Halloumi can be eaten as it is but is somewhat dissatisfying, with a rubbery texture and highly salty taste. Its high melting point makes it ideal for cooking which means it holds it shape when grilling, barbecuing or frying and the heat transforms the cheese so that it is crisp on the outside and soft in the middle.

Halloumi is one of my star ingredients, not just because it’s a delicious and versatile addition to many a veggie night meal, but also because its a perfect store cupboard staple – being brined and vac packed means it has a long shelf life. When thinking about stocking up your store cupboard, don’t forget that there are ingredients which live in your fridge and freezer which are just as important and useful as that tin of tomatoes in your cupboard.

Kebabs, burgers, fries, salads – what’s your favourite way with halloumi?