Halloumi Polycarpou (200-220G)

Salty, springy and made for the grill — traditional Cypriot halloumi with a fresh mint lift.

Halloumi Polycarpou is made by the Polycarpou family in Cyprus from sheep’s and goat’s milk. Firm enough to hold its shape over heat, it develops a crisp golden crust while staying juicy and elastic inside.

Origin: Limassol, Cyprus
Milk: Pasteurised sheep’s and goat’s milk
Style: Fresh grilling cheese
Texture: Firm, elastic and bouncy
Intensity: Mild to medium
Rennet: Non-animal rennet
Shelf life: Around 28 days

Fresh, milky and savoury, with gentle grassy notes and a little tang from the goat’s milk. Fresh mint adds a clean herbal lift.

Grill or pan-fry until golden, then finish with lemon and olive oil. It is also excellent with watermelon, tomatoes, herbs and flatbread.

Dry rosé, Assyrtiko, Riesling or a light pilsner all work well.

Fresh cheeses work best with clean textures and restrained sweetness.

Falwasser Crispbreads · Pickled Baby Figs · Tasmanian Quince Paste

Curdsy
For a Victorian grilling cheese with a softer, more milky profile.

The Polycarpou family has been farming and making cheese for generations. The halloumi is folded with mint and made in small batches using milk from their own animals.

Contains: Sheep’s and goat’s milk. Made with non-animal rennet.