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Halloumi cheese

Cheese aficionados and food enthusiasts alike have long been captivated by the distinct and delectable qualities of halloumi cheese. Originating from the Mediterranean region, this unique cheese has earned a special place on tables around the world for its ability to elevate dishes with its robust flavor and exceptional texture.

A Brief History

Halloumi cheese has deep roots in the culinary traditions of Cyprus, with a history that spans centuries. Believed to have originated during the Byzantine period, the cheese has stood the test of time, evolving to become a beloved staple in Mediterranean and Middle Eastern cuisine. The production and consumption of halloumi have since expanded globally, gaining popularity in various culinary circles.


In 1998, the European Union granted Halloumi PDO status, which means that only cheese produced in Cyprus following specific traditional methods can bear the name "Halloumi." This designation protects the authenticity and quality of the cheese.

Production Process

Typically made from a mixture of sheep's, goat's, and sometimes cow's milk, halloumi undergoes a specific method of preparation. The milk is curdled and then heated, and the resulting curds are molded into a rectangular shape. What distinguishes halloumi is its high melting point, which allows it to be grilled or pan-fried without losing its shape. This quality makes it a favorite for various cooking methods, adding a delightful layer of complexity to dishes.

Texture and Flavor Profile

The hallmark of halloumi cheese lies in its remarkable texture. When cooked, halloumi develops a golden-brown crust while maintaining a firm, squeaky interior. This dual texture—crispy on the outside and chewy on the inside—adds a delightful contrast to dishes. In terms of flavor, halloumi boasts a salty and tangy profile, with a subtle creaminess that enhances its overall appeal.

Culinary Versatility

One of halloumi's most enticing qualities is its versatility in the kitchen. Whether grilled, pan-fried, or even eaten fresh, this cheese lends itself to a myriad of culinary applications. It can be the star of the show in salads, sandwiches, and kebabs or serve as a delightful accompaniment to fruits, vegetables, and meats.


To enhance the halloumi experience, consider pairing it with the right wine and accompaniments. The saltiness of halloumi pairs well with crisp white wines like Sauvignon Blanc or a light red wine such as Pinot Noir. Complement the cheese with olives, sun-dried tomatoes, or a drizzle of honey for a well-rounded flavor profile.

Our Favorite Halloumi Producers

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