The "Halloumi" is the traditional cheese of the island of Cyprus. It is a semi-hard, unripened cheese, with a high melting temperature therefore it can easily be fried or grilled. Papouis Halloumi Cheese is the authentic halloumi made with only sheep’s and goat’s milk, and has the distinctive mint in its contents, like it was traditionally made. It is delicious and ideal for every halloumi recipe.
Halloumi has been made and produced in Cyprus since ancient times. The first reference to the halloumi was written in a document by Doge Leonardo Donna (1556), during the Venetian occupation, while in 1738 the traveller/writer Richard Pococke states that the halloumi is famous throughout the Levante. Since then, halloumi has been a key ingredient in the diet of the Cypriot citizens. It was made in most houses, in the sheepfolds of the farmers or casual cheese dairies, exclusively from goat and sheep milk in a practical way. It was, after all, a way to preserve milk. The breeders of Cyprus relied on halloumi as a source of protein and in many of its villages, the whole community came together and formed cooperatives so that it could make better and more halloumi. The recipes varied from village to village, and each one had its own unique techniques and secret ingredients. Halloumi became so important for the life of the villages, that even several families during the 19th century, had surnames such as: "Halloumas", "Hallouma", "Halloumakis", "Halloumis". In the village of Pyrga of Famagusta, there is an area "Halloumaes". Halloumi is not just a product of Cyprus but is part of the cultural heritage of the place since its preparation is directly linked to the traditional rural life and social solidarity that characterizes even today the villages of Cyprus.
Greek salad, mezze platter with cold cuts and olives, pitta breads and dips, grilled prawn skewers, lemon and pomegranate couscous, and roasted vegetables. Try it in your cheese pies, omelets, appetizers, grate it on your spaghetti, or grill it.
DrinksIt is recommend with a Sauvignon Blanc or a Chenin Blanc. If you prefer red wine, a lighter style such as a Beaujolais or a Pinot Noir will work well. The fruitiness of these wines will complement the flavour of the cheese. If you want to try something a little different, a sparkling wine such as Prosecco or Cava is a great option. The bubbles will help to refresh your palate between bites of cheese.