Quick answer
Halloumi is a semi-hard, salty Cypriot cheese that does not melt, which makes it ideal for grilling, while feta is softer, crumblier and usually made from sheep's milk. Halloumi has been made in Cyprus for centuries and received EU Protected Designation of Origin status in 2021. In Cyprus you can taste it at village producers, farmers' markets, food tours and cooking classes.
- Halloumi is semi-hard and salty and holds its shape when grilled; feta is soft, crumbly and briny.
- The EU granted halloumi Protected Designation of Origin status in 2021.
- Traditional halloumi was made in mountain villages in spring and was part of a bride's dowry.
- Homemade halloumi starts with about 4 litres of milk, and the pressed curd is boiled in whey for 30 to 40 minutes.
- Producers, farmers' markets, food tours and cooking classes are the best ways to taste it in Cyprus.
Few things beat freshly grilled halloumi in a seaside taverna. This guide explains what makes halloumi and feta distinct, how halloumi is made at home, its history, and how cheese tasting fits into a trip around Cyprus.
What is the difference between halloumi and feta?
- Halloumi is a semi-hard, salty cheese made from goat's, sheep's or cow's milk. It does not melt, so it works well on a grill.
- Feta is softer, crumblier and tangier. It is mainly made from sheep's milk and stored in salty brine, and it suits salads and savoury bakes.
Both are central to Cypriot food, but halloumi is especially tied to tradition and is seen as part of Cypriot identity.
Feta versus halloumi at a glance
- Feta: soft, briny and crumbly. Best cold or baked.
- Halloumi: firm, salty and grillable. Best hot.
What is the history of halloumi?
Origins rooted in Cypriot soil
- Halloumi production goes back centuries, with records from the Byzantine era.
- It was traditionally made in mountain villages in spring, when milk was most plentiful, using sheep's or goat's milk, and brined to last through the hot months.
- Recipes were passed down within families, and making it was often a communal activity.
- Some rural families still make it by hand in large copper pots, stirring in chopped mint.
A cheese of marriage and celebration
- Families traditionally prepared large batches of halloumi and anari (a soft, ricotta-like cheese) as part of a bride's dowry, so the new household had food and the family's skill was on display.
- In many villages, cheese-making remains a social ritual around weddings, baptisms and Easter, representing nourishment, community and heritage.
Halloumi's rise to international fame
- Halloumi has moved from village kitchens to gourmet restaurants and global supermarkets.
- In 2021 the EU granted halloumi Protected Designation of Origin (PDO) status, recognising its Cypriot origins and protecting its authenticity.
- Halloumi is now sold in places such as the UK and Australia, but it is best tasted in Cyprus.
How do you make halloumi at home?
Watch the halloumi-making video
Ingredients
- 4 litres of raw or fresh milk (goat, sheep or cow)
- A pinch of salt
- Optional: fresh mint leaves
A dairy or farm shop is a good source of milk. You only need a large pot, a thermometer and cheesecloth.
Step-by-step method
- Heat the milk to about 35°C and stir.
- Leave it for 10 to 30 minutes until it sets into a soft jelly.
- Cut the curd into small cubes, then gently reheat to 38°C.
- Stir slowly and let the curds settle.
- Scoop out the curds and press them in cheesecloth to drain the whey.
- Reheat the whey and boil the cheese blocks for 30 to 40 minutes.
- Salt generously, fold, and add mint if desired.
Once cooled, the cheese is ready.
What makes halloumi special?
Its texture: it squeaks, holds its shape and crisps without melting. Cypriots eat it with watermelon in summer or in warm pitta sandwiches year-round, at any meal.
Where can you try halloumi in Cyprus?
- Village cheese-making: small producers in Galata and Anogyra use centuries-old family recipes.
- Farmers' markets: markets in Nicosia and Limassol offer fresh samples.
- Culinary tours: food tours visit wineries, farms and tavernas.
- Festivals: a Halloumi Festival is held in Pafos.
- "Tis Yias Ioulias" in Drouseia: a family-run dairy (Galaktokomika Paradosiaka Proionta Akamas) offering traditional halloumi demonstrations in a mountain village. Call ahead on +357 26 33 20 57 or +357 99 74 50 83.
- Cap St. George: a seaside resort blending luxury and culture, with possible halloumi workshops or culinary experiences. See Cap St. George.
What else is there to do in Cyprus besides cheese tasting?
- Hike the Troodos Mountains: shaded trails, waterfalls and hilltop monasteries.
- Relax at Nissi Beach: soft sand and clear water.
- Explore Pafos's ruins: Roman villas and ancient mosaics.
- Visit the Cyprus Museum: artefacts and exhibits on the island's history.
- Take a cooking class: learn to wrap koupepia and fry loukoumades.
What role does local food play in travelling Cyprus?
- Village feasts: lamb slow-cooked in clay ovens.
- Seaside meze: grilled octopus, taramasalata and halloumi.
- Bakery stops: fresh flaounes and sweet bourekia.
- Taverna visits: warm hospitality and local flavours.
How can you cook with halloumi and feta?
More ways to cook with halloumi
Halloumi can be cubed into pasta, baked into savoury pies such as the Easter flaouna, sliced into burgers, or served with lentils and roasted root vegetables. Appetisers include halloumi wrapped in vine leaves or bacon, or skewered with cherry tomatoes and basil.
Hosting a halloumi night
A halloumi-themed dinner could include meze with grilled halloumi, olives, hummus and pitta; mains of halloumi-stuffed peppers or halloumi flatbreads with roasted vegetables; and an anari and honey dessert. Guests can grill the cheese themselves.
Recipe ideas
- Grilled halloumi salad: rocket, roasted peppers and lemon vinaigrette.
- Feta-stuffed bell peppers: tangy and herby.
- Halloumi wraps: roasted vegetables, hummus and warm flatbread.
- Feta and watermelon salad: sweet, salty and refreshing.
Why is halloumi worth seeking out in Cyprus?
Halloumi is a cultural icon that once marked weddings and community life and now appears worldwide. Cyprus offers cheese-making workshops, food festivals and local flavours, making halloumi one of the tastiest things to do on the island. Markets in Nicosia, Limassol and Larnaca are good places to start.
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Contains affiliate linksFrequently asked questions
Can you make halloumi without rennet?
Lemon juice or vinegar can coagulate milk, but the texture will differ. Traditional rennet gives the authentic firm, squeaky bite.
Can you buy halloumi directly from producers in Cyprus?
Yes. Many small producers sell on-site. Look for family dairies in the Troodos villages or farmers' markets in Nicosia, Limassol and Larnaca. Some ship internationally.
How do you store homemade halloumi?
Keep it in whey or salt brine in the fridge for up to two weeks. For longer storage, freeze it airtight, then thaw and pan-fry before serving.
What makes halloumi squeaky?
Boiling the curd blocks after pressing creates the firm, rubbery texture that resists melting.
Is halloumi from Cyprus or Greece?
It is a traditional Cypriot cheese, popular across the Mediterranean, with roots firmly in Cyprus.
What is the best way to cook halloumi?
Slice it thick and pan-fry it on a dry skillet until golden. No oil is needed.
