This description is from Cheese.com:
Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.
Since the cheese has a high melting point, it can be easily fried or grilled.
Recipes included the cheese as an appetizer, brushed with olive oil and sprinkled with various herbs and spices, as an addition to a salad or as part of a main course. It all sounded so yummy, I was determined to try it. Sadly, I could not find haloumi in Grand Rapids where I live, but I did find a comparable cheese--Yanni's Grilling Cheese. It's made with cow's milk as opposed to sheep's or goat's milk but I decided to try it.
I learned a few things--if you're putting it on a gas grill, you need to slice it quite thickly or it will melt and slip between the grates on the grill. But I also learned it was delicious! Next time I'll try grilling it inside in a pan.