Cheeses of Cyprus
The island of halloumi, the folded, mint-flecked cheese that squeaks and grills without melting.
Made, aged and sold here
Best time: April to June and September to November.
Cyprus has made halloumi for centuries, and the cheese is now a protected name of the island. Once made from sheep and goat milk in village kitchens, it is today often made with cow's milk as well. Halloumi is folded around mint leaves, kept in brine, and because it does not melt, it is grilled or fried and eaten in slices at breakfast, with watermelon in summer, or in meze.
Halloumi and anari
Halloumi curd is pressed, cut into pieces and then poached in hot whey until it firms and floats. The pieces are drained, salted, sprinkled with dried mint and folded. That poaching is why it holds its shape on a grill. The leftover whey makes anari, a soft fresh cheese also aged hard and grated over pasta, or eaten with honey or carob syrup.
Villages and towns
Halloumi is made in dairies across the island and in villages of the Troodos foothills, where some families still make it at home. In Nicosia's markets, sellers offer fresh and aged halloumi. At Easter, Cypriot families bake flaounes, pastries filled with cheese, egg and raisins. Grilled halloumi with bread and tomatoes is part of every meze.
A trail idea for Cyprus
- Nicosia markets Taste fresh and aged halloumi from different makers.
- Troodos villages Visit mountain villages where cheese is made at home.
- A meze tavern Eat grilled halloumi among many small dishes.
- Lefkara A hill village known for lace and silverwork.
Written by the EveryCheese desk with AI assistance. Background: "Cyprus" on Wikipedia. Opening hours, markets, caves and tours change; check locally before travelling. If something is wrong, tell us.
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