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In Cyprus, we are really big fans of food and we particularly enjoy good cheese! We particularly enjoy our traditional cheese, made with lots of love in our villages, and our favorite Cypriot cheeses are anari, halloumi and kefalotyri.



Anari is a fresh mild whey cheese. In its simple form produced, it has a chalk-white appearance with a very soft consistency, similar to the ricotta, mizithra cheese and cottage cheese. Salt is often added and the product is dried through gentle heating and further maturation to create an extremely hard and non-perishable variant.



Halloumi is a traditional Cypriot cheese made from a mixture of goat’s and sheep milk with a high melting point, and so can easily be fried or grilled. Industrial halloumi contains more cow’s milk than goat and sheep milk to reduce the cost, but this changes the taste and the grilling properties. The cheese is traditionally white, with a distinctive layered texture and has a salty flavour. It is stored in its natural juices with salt-water and eaten every way imaginable!




Kefalotyri is a hard, salty yellow cheese made from sheep milk and/or goat’s milk. Depending on the mixture of milk used in the process the colour can vary between yellow and white. Taste-wise it resembles the Gruyere slightly, except it is harder and quite saltier. As it ages, it gets drier and develops a much stronger flavor, and may be eaten as a meze with ouzo, or grated on food.


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