Dairy
Halloumi
Halloumi is Cyprus’s iconic semi-firm grilling cheese, traditionally from sheep’s milk or sheep with goat milk. Fresh curd is heated, folded, often layered with mint, and stored in brine; the protein structure resists melting, so slices brown and blister on a grill or pan while the interior softens and squeaks. Pure-sheep halloumi tastes richer, saltier, and more aromatic than cow-heavy industrial copies. Grill or fry until scored and golden, then finish with lemon, olive oil, and mint; cube into salads while still warm; avoid expecting mozzarella-style stretch. Keep submerged in brine chilled. PDO Cypriot halloumi specifies traditional milks and make—seek sheep-forward labels when that fuller island character is wanted.
Also known as: Sheep Halloumi, Halloumi-style sheep
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History
Cypriot pastoral dairies made folded, mint-scented sheep and goat cheese for grilling and brine storage.
Export boom spread halloumi worldwide, prompting both traditional sheep recipes and cow-blend industrial versions.
EU PDO protection for halloumi/hellim reinforced Cypriot origin and traditional milk composition rules.