Halloumi Cheese

Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.

What is Halloumi Cheese?

Halloumi, Cyprus's main agricultural export, originated from references dating back to 1554 by historian Florio Bustron. By 2015, production reached 19,000 tons annually, with 15,000 tons exported to Europe and the Middle East, valuing between $72 and $83 million. This cheese combines sheep's, goat's, and sometimes cow's milk, adapting to meet export demands.

The making of Halloumi is distinctive; it uses no starter cultures. Instead, the curds are heat-treated in whey at 194°F, acquiring a unique flavor enhanced by the traditional addition of mint. The cheese matures in a brine solution for over 40 days, becoming harder, saltier, and more acidic.

Halloumi is a semi-hard, elastic cheese, white to light yellow in color, with no rind and a compact texture that is easy to slice. It offers a mild, salty flavor with notes of mint and milk. This versatility makes it popular both fresh with fruit and cooked in various dishes.

The production is regulated by the Cyprus Organization for Standardization and protected under the EU's Protected Designation of Origin (PDO) status. This ensures that only cheese produced in certain Cypriot regions can be labeled as Halloumi. The name "Halloumi" itself is derived from Greek and Arabic, reflecting its deep historical and cultural significance in Mediterranean cuisine.