Halloumi is a traditional Cypriot cheese with a firm texture and a salty, tangy taste. Because it has a high melting point, you can grill, fry, barbecue, roast, or pan-fry it without it turning into a puddle. Nice, right? Ours is a little less squeaky than some supermarket versions, but still full of that proper Mediterranean flavour.

The goats milk used in our Cyprus Village halloumi is sourced from regular, everyday, small farms in Cyprus, unlike the big commercial dairy farms whose products are found in the supermarkets. The vast majority of these farms are family businesses. Our manufacturer in Cyprus (RA Viouyiouklakis Ltd.) have their own farms as well which most of the milk is sourced from. The goats are outside on the farm for many hours during the day, roaming at their leisure and eating from nature, so they're not just stuck in a man made environment consuming processed food. This makes a big difference in the taste of the milk, and consequently the flavour of the halloumi cheese. And of course, the animals get a bit more freedom.  Additionally, goat farms are much cleaner than many other farms because they are very clean animals by nature. The farmers will generally treat them with love and respect because stressing the animals can affect them negatively, and this can result in poor yield in terms of quantity and quality.  So in general, there is no comparison with the big dairy farms. To find out more about our halloumi click here: www.oliveolive.co.uk/halloumi

The milk used in our halloumi cheese is double pasteurised.

Absolutely! If your halloumi has a short date or you don't use it very often you can freeze and thaw it out when needed. Make sure it's wrapped up airtight before freezing.

Our Cyprus Village halloumi cheese has a long shelf life and should be stored in the refrigerator or frozen. Once opened, it should be consumed within 3-5 days for the best taste and quality, but will last longer if wrapped in clingfilm.