Halloumi A cheese that originates from Greece (Cyprus). Halloumi is usually fried in little oil and enjoyed on its own as an snack, or used as an ingedient in other dishes. Halloumi is a white semi-hard cheese that does not melt when heated and tastes lovely when grilled, pan-fried, braaied or thinly sliced on a salad.
	Cape Salut A cheese that has a hard gritty texture, has a sharp taste with a nutty after taste. It is eaten on its own as a snack, or grated over pastas, or used in soups and risottos. The cheese is made from cow's milk and has a structure and taste similar to Parmasan.
	Feta The most famous of Greek cheeses. Feta is a pickled curd cheese with a salty and tangy taste. The cheese is aged for a short period until it gets its creamy crumbly texture. The cheese can be used as table cheese, used in a traditional Greek salad, or melted in spanakopita or pizza.
	Ricotta Ricotta is an Italian cheese made from the whey that is left over from the production of cheese. Ricotta is used in desserts, cheesecakes and mixed in with pastas or used as filling for cannoli.