On Halloumi

Mr. Bill Peters once wrote that something "made as much sense as mozzarella genitals." Last night something else made that much sense, and it was the fact that it took me three decades to discover halloumi cheese. A Lebanese restaurant provided the introduction. Akin to mozzarella in form, halloumi makes a refined salty pageant of itself. We made sluts of ourselves with the meal, and I can fully understand the Cypriotic tradition of using this cheese in a multi-valent manner, particularly the sun-dappled pairing with watermelon.