Easter Cheese

easter cheese

Easter Cheese

  • Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

In many parts of the Christian world, cheese is as much a part of Easter as eggs and chocolate. They’re eaten to celebrate the risen Christ; traditionally, they’ll be made on Good Friday and eaten on Easter Sunday. A great way to celebrate not only the biggest festival in the Christian calendar but also the end of four weeks of fasting during Lent.

Not all Easter cheeses, though, are the same. Google “Easter cheese” and you’ll find recipes from Italy, Slovakia, the Ukraine, Russia, Hungary, and probably many more. The Eastern European Hrudka, for example, is probably best described as a sort of egg custard that’s eaten between two slices of bread that also have sliced ham and a beetroot-flavoured horseradish in the sandwich.

That’s not how we make and eat our Easter cheese in Cyprus. And, in fact, you’d be better thinking of Easter Cheese in Cyprus as a sort of pastry, with raisins and other things as well as cheese, baked to be eaten as a celebration. Easter cheese is not really what we call it, either; Easter cheese here is Flaouna, and it’s a cheese pastry rather than simply a cheese. It’s been made in Cyprus by Orthodox Greeks for no-one knows how long, it’s eaten for the first time on Easter Sunday instead of bread, and then made and eaten for days or even weeks after Easter.

Traditionally, flaouna is made by the family as a multi-generation thing, which is a lovely tradition and one you can follow if you like; here’s how:

Make the filling and glaze separately from the dough. For the first, take 500 grammes of haloumi cheese (if you like, you can make it half and half haloumi and cheddar but, whatever you do, grate it finely) and mix with 2 eggs, semolina and baking powder, raisins and chopped mint. Another egg, whisked, with sesame seeds for the glaze.

Then, for the dough, another two eggs (this is a rich bread you’re making) with 500 grammes of plain flour, some baking powder, just a teaspoon of sugar with a sachet of yeast and 125 gm of melted butter, a pinch of salt and just enough warm water and milk to make it easy to knead. If you want to add a few poppy seeds to the sesame seeds in the glaze, no-one will tell you off.

Really, though, wouldn’t it be better to get it from us? We have, after all, been making it for many years.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968