Cyprus Halloumi Cheese is a traditional cheese made from sheep's, goat's, or cow's milk. It is a semi-hard, unripened cheese that is popular in the Mediterranean region.

Cyprus Halloumi Cheese is a versatile cheese with a distinct taste and texture. It has a slightly salty flavor, and its texture is firm, but not hard. When grilled or fried, the cheese takes on a golden-brown crust and becomes soft and slightly gooey on the inside, making it an excellent addition to salads, sandwiches, and other dishes.

One of the unique characteristics of Halloumi cheese is its high melting point, which allows it to be grilled or pan-fried without melting completely. This feature makes it a popular ingredient in Mediterranean cuisine, where it is often used as a meat substitute in vegetarian and vegan dishes.

Cyprus Halloumi Cheese is also known for its long shelf life, and it can be stored for several months in the refrigerator. It is a popular cheese in Cyprus, Greece, and other parts of the Mediterranean, and it has gained popularity in other parts of the world in recent years.

In summary, Cyprus Halloumi Cheese is a delicious, versatile, and nutritious cheese that is easy to make at home with just a few simple ingredients and equipment. It has a unique taste and texture that sets it apart from other cheeses and makes it a popular ingredient in many dishes.

Here's a step-by-step guide to making Cyprus Halloumi Cheese at home:


1- 2 liters of fresh milk (sheep, goat, or cow)

2- 1/4 teaspoon of rennet (liquid or tablet)

3- 1/4 cup of cool water

4- 1 tablespoon of salt


1- A large pot

2- A thermometer

3- Cheesecloth

4- A colander

5- A cheese mold

6- A slotted spoon


1- Heat the milk: In a large pot, heat the milk to 86°F (30°C), stirring occasionally to prevent the milk from sticking to the bottom of the pot.

2- Add the rennet: Dissolve the rennet in a 1/4 cup of cool water. Add the rennet solution to the pot of milk and stir well for about 10-15 seconds.

3- Let the milk curdle: Cover the pot with a lid and leave it undisturbed for about 30-40 minutes until the milk has coagulated and formed a curd.

4- Cut the curd: Once the curd has formed, cut it into small cubes using a knife or a cheese cutter.

5- Cook the curd: Heat the curd and whey to 104°F (40°C), stirring gently to prevent the curd from sticking together. Continue stirring and cooking for about 30 minutes.

6- Drain the whey: Using a cheesecloth-lined colander, strain the curd and whey mixture, reserving the whey.

7- Form the cheese: Pour the curd into a cheese mold and press it gently with a slotted spoon to remove any excess whey. Cover the cheese with a cheesecloth and press it overnight, using a weight to help shape the cheese.

8- Salt the cheese: The next day, remove the cheese from the mold and rub it with salt on all sides.

9- Age the cheese: Place the cheese in a cool, dry place to age for at least 2-3 days, or until the desired taste and texture is achieved.


You can adjust the salt level according to your taste preference. Some people also add herbs or spices to the cheese before pressing it to add extra flavor.

Nutrition Facts:

Cyprus Halloumi Cheese is a good source of protein, calcium, and phosphorus. A 1-ounce (28-gram) serving of Halloumi Cheese contains approximately:

  • Calories: 80
  • Protein: 6 grams
  • Fat: 6 grams
  • Carbohydrates: 1 gram
  • Calcium: 200 mg
  • Phosphorus: 140 mg
  • Sodium: 200 mg
  • Cholesterol: 25 mg
  • Potassium: 35 mg
  • Vitamin A: 130 IU

It is important to note that Cyprus Halloumi Cheese is relatively high in sodium, so it should be consumed in moderation, especially for individuals who are on a low-sodium diet. However, it is also a good source of calcium, which is essential for bone health, and protein, which is important for muscle growth and repair. Overall, Cyprus Halloumi Cheese is a delicious and nutritious addition to a balanced diet.


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