Organic Halloumi is a semi-hard cheese from Cyprus, produced from a blend of organic cow’s and goat’s milk under the Halloumi PDO specification. White in colour with a pleasantly firm texture, it is known for its high melting point, allowing it to be fried or grilled to a golden crust while remaining satisfyingly chewy inside.
Thanks to its versatility, Organic Halloumi can be enjoyed fresh, pan-fried, grilled, crumbled, or added to soups, pasta dishes, and even baked goods. Suitable for a wide range of recipes, it fits naturally into meals throughout the day—from breakfast to dinner.
Deeply rooted in Cyprus culinary tradition, Halloumi has been part of the island’s cultural heritage since ancient times and is closely linked to rural life through the production of fresh milk by local farmers.
Cypriot PDO halloumi cheese is made from a blend of cow, sheep and goat milk. Halloumi is a semi-hard, white cheese known for its unique texture and for not melting easily at high temperatures—ideal for grilling and frying.
Doesn’t melt easily: keeps its shape when cooked
Versatile: enjoy it fresh, grilled, fried, grated, or in soups
Great anytime: from breakfast to dinner
Traditional Cypriot speciality with strong cultural roots
Grill or pan-fry slices until golden, then serve with salads, vegetables, pasta, or in sandwiches and baked dishes.
Pasteurised milk (cow, sheep and goat), salt, rennet (non-animal), dried mint.
Contains milk. Not suitable for people with milk allergies.
Energy: 1384 kJ / 333 kcal
Fat: 25.1 g (saturates 15.1 g)
Carbohydrates: 2.4 g (sugars 2.4 g)
Fibre: 0 g
Protein: 24.4 g
Salt: 2.0 g
Crispy Breadcrumb-Coated PDO Halloumi
Made with 100% authentic PDO halloumi and coated in crispy breadcrumbs. A tasty, vegetarian-friendly snack—perfect as an appetizer, side dish, or to share.
Air fryer: 200°C for 12 minutes
Deep fry: 1.5 minutes
Oven: 200°C for 15 minutes
Serve hot with your favorite dipping sauce.
Anari is a traditional Cypriot white, soft cheese made from whey, a by-product of the halloumi-making process. Because it is whey-based, it is often considered a lower-fat cheese. Depending on its salt content and texture, it can resemble Greek cheeses such as myzithra or anthotyro.
A mild, creamy anari made from whey of a blend of cow’s, sheep’s and goat’s milk.
How to enjoy: eat it fresh, or use it as a key ingredient in traditional Cypriot recipes such as ravioli, anarokrema, and bourekia.
Ingredients: Whey (from cow’s, sheep’s and goat’s milk).
A slightly salted version with a richer, more savoury taste.
Ingredients: Whey (from cow’s, sheep’s and goat’s milk), salt.
Salted anari can be carefully dried to create Dry Anari—a firm cheese with a gently salty, milky flavour.
How to enjoy: grate over pasta, salads, or baked dishes.
Ingredients: Whey (from cow’s, sheep’s and goat’s milk), salt.
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Dish based on cheese of various ages, potatoes and onion, considered the most typical culinary preparation of Friuli, more precisely of Carnia and Friulian cuisine.
Also available with vegetarian rennet or in a mix of different cheeses.
Hard or semi-hard cheese depending on the maturation, compact structure with slight holes, straw yellow color, smooth regular elastic rind, delicate taste for table cheese, tasty for grating cheese.
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