The History of Halloumi Cheese

Halloumi cheese has been made in Cyprus since ancient times, but the earliest written reference to it appears in a 1556 document written by Doge Leonardo Donna during the Venetian occupation. It was typically made in small batches by sheep or goat farmers and served a practical purpose by providing a way to use the milk without it going to waste. Many villages worked together to make the cheese and relied on it as a source of protein. Over time, the cheese was introduced to other regions, but it remains a key component of Cypriot cuisine today. And while the tradition of making halloumi in small family dairies in Cyprus is still alive, the cheese is now also mass-produced and sold throughout the world.