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Cyprus’s most famous export — a semi-hard cheese made from a blend of sheep’s and goat’s milk with a high melting point that makes it perfect for grilling. Halloumi grilled over charcoal until golden-brown with a squeaky, slightly salty interior is one of Cyprus’s greatest simple pleasures. Buy it fresh from local village markets — the taste is incomparably better than the exported version. The EU now protects halloumi’s Cypriot origin.