Cyprus · Cyprus
Halloumi.
Halloumi squeaks between your teeth with a fresh, milky bite, its semi-hard texture yielding to gentle pressure. When grilled, its high melting point coaxes out caramelized sweetness and herbaceous mint notes, while the salty brine and mild lactic tang keep it grounded and crave-worthy. It's a cheese that transforms under heat, turning golden and yielding without collapsing into itself.
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The story
How it's made.
Why it tastes that way.
Halloumi has been produced in Cyprus since the medieval Lusignan period (12th–15th centuries), with written references appearing in Venetian records of the 16th century. Its defining characteristic — an unusually high melting point that allows it to be fried or grilled without losing its shape — results from the way the curd is heated and pressed before brining.
Traditional production uses a mixture of goat and sheep milk, folded with dried mint leaves during forming. After a lengthy political dispute between Greek Cypriots and Turkish Cypriots over the name, 'Halloumi / Hellim' received EU PDO protection in 2021, with the requirement that a certain percentage of sheep or goat milk be used.
Production · spec
- Milk
- Mixed · pasteurised
- Family
- Brined
- Rind
- rindless
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Halloumi's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Halloumi.
45 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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