Officially recognized worldwide as a distinctive cheese indigenous to Cyprus.

Halloumi is nowadays produced in technologically advanced dairy industries approved and registered according to the strictest EU regulations. Dairy industries in Cyprus are also certified with the HACCP (Hazard analysis and Critical Control Points) and enforce the ISO, a quality system ensuring maximum quality and hygiene.

More importantly, the milk used for making haloumi should be of the highest quality, especially with regard to its chemical and microbiological composition. Milk delivered to dairy industries is analysed on a daily basis, both at the point of collection from the farm and at the point of delivery.

The special characteristic of Halloumi that distinguishes it from all other cheeses is its ability not to melt or spread in high temperatures. Its manifold serving possibilities render Halloumi unique: Fresh, fried, baked or grilled, it is a sheer delight throughout the year. Halloumi does not melt in frying or grilling and is therefore the attraction of every barbeque.

Grilled Halloumi cheese and vegetables; close-up + selective focus



The best Halloumi recipe.
  • Prep Time 15 Minutes
  • Cook Time 10 Minutes
  • Total Time 25 Minutes
  • Serves 2 People
  • Calories 500 kcal


  • 12 ounces halloumi cheese, cut into 1-inch cubes
  • 2-3 tablespoons olive oil
  • 1-2 tablespoon fresh finely chopped herbs (like, thyme, oregano, parsley, mint or any combination that you like or what is available).
  • Crushed garlic
  • lime juice or lemon juice
  • black pepper
  • skewers (wooden or metal).


  1. Cut up the pepper an dthe red onion to match the size of the cheese cubes.
  2. Combine the herbs, garlic, oil, pepper and add lime juice to taste.
  3. Add the cheese, pepper, onion and mushrooms to the marinade, mix all together, cover and place in the fridge for 24 hours, giving them a stir now and then.
  4. Next day, thread the Halloumi mix onto skewers, barbecue or grill them untill the cheese is tinged brown on the edges, using the left over marinade for basting.