Traditional halloumi cheese from Cyprus made from sheep and goat’s milk only. Halloumi made with sheep and goat’s milk only, without the addition of cow’s milk, has a fuller and richer taste and a more elastic and dense texture. Like all other dairy products, halloumi is rich in calcium which is essential for the wellbeing of our bones and teeth. It has high protein levels, which make it a popular choice for vegetarians.

Our Odysea Sheep & Goat’s Milk Halloumi is produced in Alambra village in Nicosia, Cyprus. The cheese is made according to traditional Cypriot recipes and milk used comes from local livestock. Halloumi is usually served grilled, barbecued or fried but can also be consumed raw. Halloumi is best enjoyed when cooked on a hot grilled pan and eaten while still warm. Though, most commonly added grilled or pan-fried to recipes, halloumi is wonderful to eat raw and has a ligther, slightly salty taste. In Cyprus it’s usual to serve halloumi raw, and many times it’s offered cut in small cubes in a watermelon and mint salad at the end of meals as a light dessert.

Halloumi is quite popular in vegetarian recipes and works really well as a substitute for meat. Grilled halloumi works good with sweeter toppings like pomegranate molasses,  honey and date molasses, but also spicier ones like our harissa meze.

Awarded PDO status.

Storage Instructions

Always keep refrigerated. Once opened, keep covered, refrigerate and consume within 5 days.

Pasteurised Sheep and Goat’s Milk, Sea Salt, Mint