Halloumi has been known as the traditional cheese of Cypriot shepherds since ancient times and is now protected by PDO status.
It is traditionally made from a combination of goat’s and sheep’s milk during the spring and early summer and preserved in earthenware pots in salted whey. Aphrodite Artisan Goat’s Milk Halloumi is still hand made in a small dairy, using pure goat’s milk. After draining the curds in small baskets, the cheese is hand salted and folded with mint.
Sometimes known as “Village Cheese”, it has a softer, more moist texture than its mixed-milk counterpart, and finishes with a delicious lemony tang when fried or grilled.