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Cheese from Cyprus, and the Eastern Mediterranean countries where halloumi is popular
Rennet sets sheep, goat or cow milk, and the curd is cut, scalded, pressed and then cooked in hot whey. The cooking sets the curd so firmly that it does not melt when grilled. The cheese is salted dry or in brine, and mature halloumi in whey brine can be stored for at least 40 days at 15–20 °C. This is a heat-set, rennet cheese with little fermentation, so it sits near the boundary of the atlas.
| Milk and rennet2 kg of cow milk, 0.2 g of rennet (2235 IMCU/g) | One laboratory batch of halloumi-type cheese from cow milk; traditionally halloumi is made from a mixture of sheep and goat milk[zhao2025] |
| Salt1 % of the curd, added before pressing | Same laboratory batch[zhao2025] |
| Salt for the cooked blocks2 % of curd weight on all sides, or brine of 7, 10 or 13 % NaCl | Ovine halloumi, pilot plant[kaminarides2019] |
| Dried mint (Mentha viridis) | Added with the dry salt in traditional halloumi[kaminarides2019] |
| Starter | Laboratory batches add a starter culture (TCC-3) only to adjust the pH; one batch had none (Zhao 2025). |
Total time across the recorded steps: 30 h – 3.1 days
What changes: Rennet sets the milk into a curd
Output: coagulum.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rennet sets sheep, goat or cow milk, and the curd is cut, scalded, pressed and then cooked in hot whey. The cooking sets the curd so firmly that it does not melt when grilled. The cheese is salted dry or in brine, and mature halloumi in whey brine can be stored for at least 40 days at 15–20 °C. This is a heat-set, rennet cheese with little fermentation, so it sits near the boundary of the atlas. Made in 6 steps over 30 h – 3.1 days. The longest step, or hold in brine, takes 3 h – 2 days (Kaminarides S 2019) and runs at 4–20 °C (Kaminarides S 2019). Salt is 1 % (Zhao X 2025). Lactobacillus, Leuconostoc and Pediococcus does most of the fermenting.
| Main step | 3 h – 2 daysReported[kaminarides2019] | Or hold in brine |
|---|---|---|
| Temperature | 4–20 °CReported[kaminarides2019] | Or hold in brine |
| Salt | 1 %Reported[zhao2025] | Salt lightly and press |
| Acidity | pH 4.4–6.5Measured[zhao2025] | Cook the blocks in hot whey |
The pressed curd is cooked in hot whey at 90–95 °C, so the cheese holds its shape on a grill. In the laboratory batches a starter culture is added only to adjust the pH.
Made the same way, each with what its own sources record.
Cheese from Italy, Sardegna
An unsalted goat curd scalded in very hot whey and made to be roasted before eating. Its dialect name means "cooked cheese". It is tied to Easter in the Sulcis-Iglesiente.
Sources: ONAF (national organisation of cheese tasters); ONAF
Cheese from Cyprus, Pafos district
Like halloumi, the curd is cooked in hot whey, but here it is cooked inside the woven talaria baskets that give the cheese its shape and pattern, and it is dried for a few days rather than kept in brine.
Sources: Cyprus Department of Agriculture 2025; Liacopoulou I. 2008 (updated 2024)
Cooking does not make halloumi sterile. Kaminarides notes that halloumi cooked at 92 °C for 30 min still contains several groups of microorganisms, and Kamilari found spore-forming and spoilage bacteria in Cyprus halloumi. The traditional cheese is kept in salted whey (12 % NaCl) at low temperature.
Hazards the sources name: Spore-forming and spoilage bacteria (detected in Cyprus halloumi).
Every number is labelled with how it is known. How this atlas is made
Kaminarides says halloumi has been traditionally produced in Cyprus for hundreds of years and cites a Cyprus standard of 1985 (CYS 94) that defines fresh and mature halloumi. The EU register lists Halloumi and Hellim together as one protected designation of origin, with an EU protection date of 17 July 2014.
