Your
Halloumi
Guide

Arden Dairy specializes in producing premium-quality halloumi cheese alongside with other high-quality products such as anari, butter, kefalotyri, talari and Cypriot basket cheese.

Halloumi is a semi-hard, unripened cheese made from a mixture of sheep’s, goat’s and cow’s milk. It has a high melting point, making it perfect for grilling or frying. Halloumi originates from Cyprus and also has a patent which only deems Cypriot producers to label their products Halloumi/Hellim. Dairy producers from other countries may produce said cheese in accordance to the registered specs however may not name the product Halloumi/Hellim. They usually name it grilled cheese.

Our halloumi is produced in our brand new / state of the art facility in Haspolat, Nicosia, where we use traditional methods combined with modern practices to ensure top quality. See our certificatios

Halloumi should be stored in its original packaging in the refrigerator set at a temperature of 6 °C . Once opened, the product should be kept in a container with some of the brine or water to maintain its freshness. After the packaging has been opened the product should be consumed within no more than 5 days.

Yes, you can freeze halloumi cheese. However, freezing may alter its texture slightly. It’s best to thaw it in the refrigerator before use.

Depending on consumer preference, Halloumi can be grilled, fried, or barbecued. Simply slice it into pieces and cook until golden brown on both sides. The best time to eat it would be when its warm otherwise once it cools down it will start to harden.

Our halloumi has a shelf life of 12 months for whole-fat and 6 months for low salt when stored properly. Please check the packaging for the exact expiration date.