Halloumi Cheese

cyprus halloumi cheese

Halloumi Cheese

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

Halloumi has been made in Cyprus since 400 AD. Using milk from sheep and goats, and sometimes also from cows, the curd is heated and then placed in brine – which is why you can fry or grill it without fear it will melt. Unopened, a packet keeps in the fridge for up to a year. Try it in salads or serve with roasted vegetables – for a special treat, add some chopped mint or chilli chopped very fine.

Words are interesting, as much for what they tell you about history as for how they describe something. Halloumi comes from the Arabic, and the Arabs borrowed it from the Copts, Egypt’s Christian minority, for whom “halum” was their word for “cheese”; Egypt still has a cheese called hâlûmi, but’s nothing like halloumi.

Halloumi is a Cypriot cheese, and difficult to classify because it’s one on its own. It isn’t a hard cheese and it isn’t a soft cheese, and it’s almost (but not quite) unique in that no acid goes into its production, and nor does any bacterium that produces acid. It’s set with rennet, and it has such a high melting point that you can fry it or grill it without fearing that it will melt. We sell it throughout the Levant – and there’s another interesting word; Levant is from the Italian by way of French and means, “the land where the sun rises” – a meaning it shares with the Arabic word, Mashriq. It’s also popular in Europe – and no European country buys more halloumi than the British do. They love it.

Halloumi is much like mozzarella in appearance and has a delightful, slightly salty flavour. It goes very well with mint and, given the way the British in particular believe that lamb and mint were made for each other, it’s no surprise that here in Cyprus we like halloumi with the soft lamb sausage we have here – but we also love it in salads, with the smoked pork we call lountza, or fried with vegetables.

And, in the hot months of summer, halloumi goes perfectly with watermelon. Make a salad with chopped watermelon and chopped grilled or fried halloumi with maybe some rocket leaves and some mint, and fill a pitta bread with it. (Try it. It’ll knock your socks off).

What else can you do with halloumi? You’re limited only by your imagination – but it’s great in an omelette with a little chopped chilli, in a filo pastry pie (that dish cries out for a little sesame seed to be added), or in a veggie burger with red peppers, aubergine, houmous and harissa.

In short, and bearing in mind it’s keeping qualities, you should be thinking of halloumi as a store cupboard standby.

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