Halloumi PDO

The Protected Designation of Origin (PDO) status means that authentic Halloumi must be produced in Cyprus using specific traditional methods. The regulation dictates the geographical area of production and requires the cheese to be made primarily from a specific blend of sheep's and goat's milk. This legal status protects the name "Halloumi" from being used on imitation cheeses produced elsewhere.

Halloumi is celebrated for its exceptionally high melting point, which allows it to be grilled or fried directly without losing its shape. This is due to its unique production method, where the fresh curds are boiled in their own whey before being brined. When cooked, it develops a crisp, golden-brown crust while remaining delightfully squeaky and chewy on the inside.

Authentic Halloumi PDO is crafted from a blend of sheep's milk and goat's milk. Historically, cow's milk was sometimes used as a filler, but the traditional recipe and strict PDO guidelines rely on the richer, fattier profile of sheep and goat milk. This specific blend gives the cheese its signature tangy, slightly salty flavor.

Halloumi is best served hot, immediately after grilling or pan-frying, to enjoy its unique squeaky texture and savory flavor. It is often paired with fresh watermelon in Cyprus, or added to summer salads and wraps for a protein-rich component. If eaten raw, it can be quite rubbery and overly salty, so cooking is highly recommended.