Halloumi is the Cypriot cheese traditionally made from sheep’s and goat’s milk and known for its high melting point.
The cheese has a firm, layered texture and a salty flavor. It can be grilled, fried, or baked without easily melting, making it especially useful in hot dishes. Halloumi is also eaten uncooked, sliced into salads, sandwiches, or meze plates.
Its production involves heating the curd and then placing it in hot whey. The curds are folded, giving the cheese a characteristic layered structure, and the finished cheese is commonly preserved in brine. Some modern commercial halloumi also includes cow’s milk.
Halloumi has long been part of Cypriot food culture and received protected designation of origin status in the European Union in 2021. The protection defines production requirements and links the name to Cyprus.