Gazi Hellim is a grilling and pan-frying cheese in the Cypriot halloumi style, sold in a 250 g vacuum pack. It is made from pasteurised cow's milk, salt, mint, microbial rennet and lactic acid cultures. The mint gives a fresh, savoury note, and the firm texture holds its shape under heat instead of melting away.
Cut the block into slices about 1 cm thick and cook them for a minute or two on each side in a dry non-stick pan, on a griddle or on the barbecue until golden. Serve hot with tomato and cucumber, in a pitta or wrap, alongside grilled vegetables, with watermelon in summer, or on a breakfast plate with honey. It is naturally salty, so you rarely need extra seasoning. Small cubes can also go onto skewers.
Keep the pack refrigerated and follow the storage and use-by instructions on the label. Once opened, wrap or cover the remaining cheese and use it within the time given on the pack.