Halloumi is undoubtedly classified among the most original dairy products of the European Union. Being fresh or mature, Halloumi constitutes the standard example of the unique and close relation between microclima, tradition and ecosystem. Halloumi gathers all elements combined for its production: the particular Mediterranean microclima of Cyprus, the milk, the traditional method and production technique, the way of consumption. The combination of the above makes Halloumi unique and popular all over the world.

It is produced by fresh sheep’s or goat’s or sheep’s and goat’s milk with or without cow milk. The milk is produced by local sheep or goat tribes and their breedings and by cow tribes that came in the island at the beginning of the previous century.

Their raising is mainly achieved with food based on the rich native flora of the island, attributing to the milk special organoleptic properties.The modern method of Halloumi preparation follows the traditional recipe and the technique of the past. It is produced by curd resulted by the milk coagulation with rennet. It is roasted and gets the typical texture, form and color: semi-hard and elastic, folded (oblong or semicircle), white to yellowish, cohesive, easily cut in slices.

The difference between fresh and mature Halloumi is found on the fact that Halloumi remains in brine for 40 days, and this procedure grants more intense salty taste.

Fresh or mature, Halloumi is unique because:

• During the production, it is roasted at very high temperature for specific time and this procedure grants special organoleptic properties.
• Its folding and the addition of the Cyprian peppermint in the meantime attribute cohesion, unique flavor and special taste.

In addition to the properties that make it authentically unique, the quality to keep its form in all ways of cooking, fried, grilled or roasted, makes Halloumi one of the most easy to use cheeses, that is well preferred by the biggest chefs in the whole world!