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@CYOA
It looks just like it - but I'm sure he said the name began with an F. Might be wrong though. It's quite hard inside the waxy hardened surface (though I left it in the fridge over night which might explain the hardness). It's quite salty but very smoky and the texture is quite rubbery, almost like an edam or something. Very tasty though - he said to treat it a bit like halloumi I.e. grill it. His parents use it grilled over sauteed spinach with lemon juice :/ I'm just eating it as is : )