The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling (as in saganaki) or fried and served with vegetables, or as an ingredient in salads. Cypriots like eating halloumi with watermelon in the warm months, and as "halloumi and lountza", a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage. In many regions it is often eaten with breakfast, or as a light meal or side dish.