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The halloumi can fully be considered one of the most widespread cheeses in the whole Mediterranean basin and beyond. Halloumi cheese traditional area of ​​origin is identified with the island of Cyprus: according to the tradition Arab merchants brought the recipe on the island.

This 100% Mediterranean origin also had an official recognition. The European Union has in fact recognized halloumi as a traditional PGI product from Cyprus, thus removing any doubts as to its origin and traditional production area.


The halloumi is one of the most used cheeses in the majority of the Mediterranean countries, this is certainly due to the fact that it is easily combined with other ingredients and it offers multiple cooking possibilities.

The halloumi cheese is in fact a white cheese, produced using a mixture of goat's milk and sheep's milk. It is usually produced in its classic parallelepiped or tile shape, which allows a simple and precise cut into slices. It is a fairly fat cheese with an average soft consistency.

The taste of halloumi is rather salty and often in the packaging stage is accompanied by herbs and natural aromas that have the task of enhancing its aroma and flavour as well as in facilitating better conservation. But as said, the advantage of halloumi is represented by innumerable recipes and uses in the kitchen.

The halloumi cheese is excellent when prepared on the grill, where thanks to its particular consistency it is able to withstand the cooking temperature by taking on the classic crunchy striations of the grill and remaining soft and fragrant at the same time. When cooked, simply lay the grilled halloumi tiles on a plate and garnish with vegetables and sauces according to your taste.

An equally exceptional variant of the halloumi cheese cooking is in frying. Starting from the usual rectangular slice, it can become a tasty alternative to the classic Greek saganaki. Its preparation is extremely simple and thanks to its consistency it is able to maintain the original shape thus avoiding to melt excessively.

The Mediterranean diet has actually adopted halloumi as the ideal cheese to prepare the best salads. The salads that see the presence of halloumi are innumerable and all very good, their creativity in the kitchen is in fact able to give this delicious ingredient the right role in any Mediterranean salad.

Starting from cooking on the grill or using fresh halloumi, you can cut it into cubes or stripes and add it to fresh vegetables to create a salad full of taste and well-being in a few minutes. Other classic pairings in salads are with cooked vegetables, better if grilled or in the oven, and with meat (better than lamb ... as they do in Cyprus!).

In any case, what makes halloumi one of the favourite cheeses in the entire Mediterranean basin, is its ease of matching, the simplicity of cooking ... and of course its unmistakable taste and flavour!

Greek Flavours brings the best halloumi cheese from the island of Cyprus directly at your place.