Halloumi?

I had a cheese dish on Mykonos that was quite delicious. These cheese itself was similar to cheese curd that I used to get as a kid though the pieces were pretty large and flat unlike the cheese curd I've had before. The cheese was grilled and then drizzled in a balsamic reduction. BTW, it didn't taste anything like feta cheese -- it disn't have either a sour or bitter taste, just a bit of sweetness and squeekiness.

Buffalo Mozzarella

In Italy they have the most amazing mozzarella which they call Mozzarella di Bufala Campana. No, its not made in Buffalo NY, its made from a kind of buffalo they have in the region.

The times I had it it was wonderful. It has a very high moisture content such that when you touched it with your fork to cut it, juice would come out -- and after the pressure is let up, it would get reabsorbed. I know, eating a sponge doesn't sound so good, but the texture is quite nice and the flavor is much better than cow's milk mozzarella, definitely a little saltier at least. You'd expect as much since it comes in a bag with lots of liquid when you buy it.

The two classic dishes are:
1) With tomatoes, basil leaves, balsamic vinegar (and olive oil)
2) With prosciutto

Both are easy to make when you have a date over to your house.

My friend John used some pesto instead of the basil leaves and that was a great variation.