Halloumi (halloumi in Greek, hellim in Turkish) is Cyprus’s most famous food — a firm, springy, slightly salty cheese that grills to a golden crust without melting. Villagers have made it in island dairies for centuries; today it is protected by EU law, so no cheese made outside Cyprus to a different recipe can legally carry the name. Here is what it is, why it “squeaks,” how it is protected, and the best ways to eat it on the island.
What is halloumi?
Halloumi is a white, semi-hard cheese traditionally made from sheep’s and/or goat’s milk, often blended with a little cow’s milk. Fresh mint is folded into the layers and the cheese is kept in brine. Its defining trait is a high melting point: heat it and it softens and browns rather than running, which is why it is the world’s go-to grilling cheese. Bite into it and the firm protein structure gives that famous squeak against your teeth.
Why halloumi is protected (PDO)
On 12 April 2021 the European Commission granted Halloumi/Hellim Protected Designation of Origin (PDO) status, with protection taking effect on 1 October 2021. Under the PDO, only cheese produced on the island of Cyprus to the traditional recipe may be sold as “halloumi” or “hellim” anywhere in the EU. It was a landmark moment: halloumi is Cyprus’s single biggest export, and the designation shields the name from imitations made elsewhere.
How halloumi is made
Milk is warmed and set with rennet; the curds are cut, drained and pressed, then cooked a second time in their own whey — the step that gives halloumi its firm, sliceable texture. While still warm, each piece is folded around a sprig of fresh mint, salted, and stored in brine. Fresh halloumi is mild and soft; aged halloumi is drier, saltier and sharper.
How to cook halloumi
Because it holds its shape, halloumi is endlessly versatile:
- Grilled or pan-fried — slice about 1 cm thick and cook 1–2 minutes a side until golden. No oil needed.
- On the barbecue — a meze and summer-BBQ staple across Cyprus.
- With watermelon — the classic Cypriot summer pairing of salty cheese and sweet, cold fruit.
- In a salad, wrap or skewer with vegetables, souvlaki-style.
- Fried until crisp and finished with a squeeze of lemon.
Tip: eat it hot, straight off the heat while the crust is crisp and the inside soft — halloumi firms up quickly as it cools.
Where to try halloumi in Cyprus
You will find halloumi on almost every menu — grilled as a meze dish, in a traditional Cypriot breakfast, or fresh from village dairies and farmers’ markets in the Troodos foothills. For sit-down spots, browse our Cyprus restaurant guide, and pair it with a local pour from our Cyprus wine & Commandaria guide.
Halloumi & food experiences
Want to go beyond the plate? Village food tours, farm visits and cooking classes let you see halloumi made — and taste it at the source.
Browse Cyprus food & cooking experiences →
Halloumi FAQ
Is halloumi vegetarian?
Traditional halloumi is usually made with animal rennet, so it is not automatically vegetarian — check the label. A growing number of producers now make vegetarian halloumi with microbial rennet.
Can you eat halloumi raw?
Yes — it is safe straight from the pack, salty and firm. Most people prefer it grilled or fried, when the flavour deepens and the outside crisps.
Why is halloumi squeaky?
Its tight protein structure squeaks against tooth enamel when you chew, especially when the cheese is fresh or warm.
What is the difference between halloumi and hellim?
None — they are the same cheese. “Halloumi” is the Greek name and “hellim” the Turkish name; both are protected together under the EU PDO.
How do you store halloumi?
Keep it in its brine in the fridge. Well covered it lasts for weeks; older, drier halloumi is excellent for grating and grilling.