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  • Made from cow's, goat's and sheep's milk

  • Country of origin: Cyprus

  • Type: semi-soft, artisan, brined

  • Texture: chewy, creamy and springy

  • Rind: rindless

  • Colour: white

  • Flavour: salty, savory

  • Aroma: strong

  • Synonyms: Traditional Halloumi, Traditional Haloumi

  • Alternative spellings: Haloumi-Style Cheese, Hallomi, Haloumi

Redirected from: traditional-haloumi

Halloumi is a firm, brined, slightly springy white cheese, traditionally made from a mixture of goat's and sheep's milk, although these days, cow's milk is also added to the mixture. No acid or acid-producing bacteria are added while preparing this cheese. In 2021, Halloumi secured a Protected Designation of Origin (PDO) status.

The texture of this Cypriot cheese is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour 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 

Halloumi is an essential part of a Cyprus Meze, and many times it is offered as an accompaniment with a cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad.

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