History of Halloumi
HISTORYHalloumi, fresh or mature, has always been the flagship of Cyprus’ authentic cuisine. For more than 1,500 years, it has been a key constituent of the local diet and has been closely associated with the culture and traditions of its people.
Halloumi is officially recognized worldwide as a distinctive cheese indigenous to Cyprus. Halloumi is a white semi-hard cheese with a distinctive layered texture, made from sheep and/or goat’s milk, which can also be blended with cow’s milk.
Protected Designation of Origin
PDOOn the 12th of April 2021 the European Commission registered ‘Χαλλούμι (Halloumi) / Hellim’ as a Protected Designation of Origin (PDO), protecting, as of 1st October 2021, the valuable name against imitation and misuse across the EU.
Trademarks
Trademarks‘HALLOUMI’ is registered as a Certification Trademark © in a number of countries in order to protect the heritage of this traditional product. In particular, ‘HALLOUMI’ is now registered as a Certification Mark in Cyprus, the United States of America, Jordan, Oman, Saudi Arabia, Qatar, Syria and South Africa.
Featured Recipes
RecipesHalloumi - The delicious link connecting the culinary tradition with the culture of the island.
The versatility of halloumi allows for its presence in a broad range of dishes. The special characteristic of halloumi cheese 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.
