Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.

Aphrodite Haloumi is a cooked stretched curd cheese made using traditional methods and is made from a mixture of goat's and sheep's milk. Selected by Will Studd, the cheese has a mellow, salty and tangy flavour while the texture is springy. After grilling the cheese, it forms a brown crust due to high fat sheep's milk and elastic texture due to goat's milk. Since the cheese has a high melting point, it retains its shape and flavour after cooking.

• Made from pasteurized goat's and sheep's milk
• Country of origin: Cyprus
• Region: Nicosia, Cyprus
• Family: Pasta filata
• Type: semi-soft, artisan, brined
• Texture: chewy, creamy, elastic and firm
• Rind: rindless
• Colour: white
• Flavour: lemony, salty, tangy
• Aroma: strong
• Producers: Cheese Slices

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Other cheeses from Cyprus:

• hard cheeses: Anari, Kefalotyri
• semi-soft cheeses: Halloumi
• soft cheeses: Ackawi
• fresh soft cheeses: Anari