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Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavor imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.

Since the cheese has a high melting point, it can be easily fried or grilled. Its unusualness lies in the preparation of the cheese where no acid or acid-producing bacterium is required.

Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many a times it is offered as an accompaniment with cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad.

Other cheeses from Cyprus:

Top photos from Twitter

Aug 25
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Aug 21
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Aug 18
@TescoFood we eat feta and halloumi a lot in UK, am yet to find Graviera or Keflatori cheese,ideal for Saganaki #love
Aug 17
Thinking about buying Halloumi Cheese from Cyprus? Read our latest review of the p via @Yotpo
Aug 13
who needs meat when couscous, halloumi cheese and mushrooms exist 🍄😁
Jul 25
Halloumi Cheese and Watermelon. My favourite meal :)
Jul 24
My grill last night. Chicken kabobs plus a skewer of mushrooms and another of halloumi cheese.
Jul 24
Give your taste buds a treat with this #recipe for Halloumi Cheese Kebabs with Herbs
Jul 24
@diafotisi lamb, fried halloumi cheese, Greek wine and the view. It was great.
Jul 23
To hot to cook today, a simple salad with baked halloumi (cypriot cheese) will do 😅
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