Yes I know Halloumi. I used to export large quantities of it from Cyprus into the Middle East years ago. The best quality is made from Sheep or Goat milk with Mint leaves and is stored in salty water. It is good for cooking. You have to use rennet to split the milk, I think they used to heat up the curd after straining then make into patties and store in salty water. We used  Cows milk and packed it in half pound flow packs with salty water and mint.
There is a cheese available in supermarkets in Spain "Oveja Curado" it comes in KG or 500gm rounds, about 10euro a kg. it fries up like Haloumi if you add a little mint it is slightly similar.