History of Halloumi Cheese

HALLOUMI Cheese is a traditional Cypriot cheese originating from Cyprus, the home island of the goddess of love – Aphrodite. In the minds of people from all over the world, the word HALLOUMI is associated with Cyprus, an integral part and unique component of the Cyprus table.

In recent years Halloumi has become one of the most popular cheeses around the world, but in actual fact it has been around for many centuries, with the name HALLOUMI derived from the Medieval Byzantine period (AD 395-1191), which subsequently gained popularity throughout the rest of the Middle East region.

HALLOUMI is a traditional white cheese with a distinctive texture – referred to at times as the “rubbery” and “squeaky” cheese. Unlike other cheeses, it is very versatile, in Cyprus in the hot months it is eaten with juicy sweet watermelon, or it is sliced and griddled on the barbeque. It can be fried, roasted and baked without it melting or losing its shape. When cooked it becomes crisp and golden brown on the outside and soft and tender in the middle, flavoured with its saltiness and hint of mint. Fresh mint is added for flavour in the brine.

The HALLOUMI most of us tend to buy is of the milder type, rather than the traditional dry, salty and mature HALLOUMI that is aged in its brine and can that can keep for well over a year, which over the period intensifies in flavour. Traditional HALLOUMI is made from unpasteurised sheep and goat’s milk, although these days cow’s milk is also used.

We have composed some of our favourite recipes to share with you the love that emanates from eating HALLOUMI.