February's cheese, to be exact -- Halloumi, from Cyprus.

First off, one slice of this cheese contains 12% of your daily sodium and 25% of your daily saturated fat. This is not a snacking cheese!

Like it says in the hive mind entry, halloumi is rather similar in texture and appearance to mozzarella; on the box, it talked about how it was good for grilling and a good meat substitute. This immediately made me think, "Hmm... so it's tofu." I'm pleased to say it's not. (Nothing against tofu, but it doesn't have a lot of character on its own.)

On first bite, my reaction was, "OMGWTFBBQSAAAALLLTY!!!!!" I don't think I've ever had a cheese that salty before. Once I got past that, the taste is pleasant and it does have a delightful squeak when you bite into it. (I admit - I'm a sucker for the squeak. It's one of my favorite things about getting Wisconsin cheddar curds. :D) I tried putting half of the slice with a bread heel and that did cut the saltiness considerably. They (the company who makes the cheese) suggested lightly frying the halloumi and added a little lemon juice; I think I might try that with some that I have left.

Overall, I did like this cheese, but much like the sticky toffee cheese, it will need to be in small doses.

I did have a new cheese in January; it was a South American cheese which I will now have to try and dig the name up. It was a mild cheese, much like a Muenster with chiles chopped up throughout. Not a cheese I would purchase all the time, but not a bad start.

EDIT: Found it. It's the Panquehue cheese. :)
http://www.andescheese.com/web/index.htm