ő§raditional halloumi has been a key ingredient in the diet of Cypriots for centuries. It was made in most homes, in backyards and by cheese-makers, exclusively from cow, sheep and goat milk. It was, after all, a way to preserve milk.

People relied on halloumi as a source of protein and for its high content of calcium. Over time, communities came together to create cooperatives. Their main goals were to maintain their livelihood, improve the quality of their product and increase production. Halloumi is not simply a product of Cyprus, but part of its cultural heritage, directly linked to the rural life and social solidarity that characterizes even today the people of Cyprus.