Halloumi: the cheese that made Cyprus famous

No food carries the Cypriot flag further than halloumi. Firm, salty and famously able to hold its shape over a flame, it has travelled from village kitchens to menus around the world — and it remains, unmistakably, of this island.

What makes it halloumi

Traditionally made from a blend of sheep's and goat's milk, sometimes with cow's milk, halloumi is set, cooked, folded and brined, often with a sprig of mint tucked inside. That method gives it the high melting point that lets it grill or fry to a golden, squeaking crust rather than dissolving — the trick that made its name.

A name worth protecting

Halloumi is now a protected designation, tying the name to Cyprus and to traditional methods. For the visitor that is a promise of authenticity; for the island it is heritage and livelihood in a single word. Eat it fresh and warm, and you will taste why it is worth defending.

From farm dairies to the taverna grill, the best halloumi is a local affair. Tell our concierge where you are and we will point you to the real thing.