Halloumi Polycarpou – Traditional Cypriot Cheese from Prastio
Key fact
Detail:
Halloumi Polycarpou – Traditional Cypriot Cheese from Prastio
Halloumi Polycarpou is a traditional Cypriot cheese made from a blend of sheep and goat milk. Produced by the Polycarpou family in Prastio (Avdimou), Cyprus, this authentic halloumi reflects centuries of cheesemaking knowledge passed down from generation to generation. Handmade in small batches using the family’s own milk and fresh mint, it embodies the essence of the island’s culinary heritage.
Key fact
Origin: Cyprus, Limassol
Milk:Goat | Sheep
Rennet Type:Non animal rennet
Style: Fresh curd
Classification:Artisan
Shelf Life:28 days
Goes well with:sparkling white wine, Pilsener or blonde beer, Riesling.
A very welcome addition to many salads or drizzled with EVOO & herbs as a starter
Similar cheeses: Curdsy
Detail:
Heritage and Philosophy
The Polycarpou family has been raising livestock and making cheese since the early 18th century. Today, their modern sheep farm and dairy still sit in the lush hills of Prastio, a region celebrated for its exceptional dairy. The animals graze on wild Cypriot herbs, producing milk rich in aroma and character—an essential foundation for high-quality halloumi.
Every wheel is handmade, folded with fresh mint, and packaged individually to preserve its freshness. The result is a halloumi that’s as true to tradition as it is to taste.
Flavour and Texture
Texture: Firm and elastic, Halloumi Polycarpou retains its shape under heat and delivers the perfect squeak when eaten fresh. When grilled or pan-fried, it forms a crisp golden crust while remaining soft and bouncy inside.
Flavour: Mild and milky with clean, grassy notes from the sheep’s milk. The addition of mint adds a refreshing lift, while the goat's milk (in mixed versions) lends a subtle tang and rustic complexity.
Aroma: Fresh and slightly herbaceous, with lactic and savoury undertones that intensify when cooked.
Appearance
Bright white and traditionally folded, Halloumi Polycarpou stands out from most cheeses by its colour and shape. Each piece is vacuum-sealed to preserve its moisture and freshness, just as it's done in Cypriot homes.
Pairing Suggestions
Food: Enjoy grilled with a drizzle of olive oil and lemon, serve it fresh with watermelon, or cube it into salads and mezze platters. Halloumi is also a traditional addition to trahana soup—a Cypriot classic.
Wine & Beer: Pair with a crisp Assyrtiko, dry rosé, or a light Pilsner. A lemony wheat beer can also highlight the mint and herbal tones beautifully.
A Taste of the Cypriot Hills
Halloumi Polycarpou is not just cheese—it’s a family legacy. With its unique non-melting character, refreshing mint, and rich sheep's milk profile, it brings the flavours of rural Cyprus to your plate. Whether grilled, fried, or eaten fresh, this halloumi is a celebration of simplicity, tradition, and terroir.
