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Halloumi is a Cheese, indigenous to Cyprus, well known for its unique taste.  It is manufactured from a mixture of goat’s and sheep milk.   It has a high melting point, and so can easily be fried or grilled.

The cheese is white, with a distinctive layered texture and has a creamy, salty flavour.   It has also the taste of mint.  Halloumi is formed into a round flat disc, then mint is inserted into the middle and halloumi is folded into a semi-circle.  The mint adds to its distinct flavour but originally it was inserted for its natural anti-bacterial action that was traditionally helpful to increase the life of the cheese.

Aged halloumi becomes harder and saltier and is perfect not only as a table cheese but also for grating on pasta.

Halloumi is the only cheese you can eat fresh as a table cheese, fried, grilled, barbecued, boiled in soups, broiled… perfect in salads or with fruit.


How to make Halloumi and Anari



Easter Flaounes

Halloumi with dried fruit and honey

Cypriot Tyropita

Ravioles (Cypriot ravioli)

Tyropita me maratho and Watermelon Salad with Halloumi

Other useful links:

History of Greek Cheeses

Greek Mountain Flora

Fage:   Greek cheeses

List of European Cheese

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