Mmmmm. That looks delicious. I love halloumi.
I make a goat milk halloumi with fresh mint leaves folded into the curd before pressing, slicing, and brining. I do make it quite salty, about the saltiness of green olives. It keeps well for a very long time in the fridge. We like to fry it and serve it on a meze plate along with dolmades, baba ganouj, tabbouleh, and pita. It is also great topping a fatoosh salad.