7 Α feast of flavour Halloumi (fresh and mature) is a type of cheese produced from sheep or goat milk or a mixture of the two, with or without cowmilk. History: Halloumi production has been known in Cyprus since the old days. Duke Leonardo Dona, who lived on the island, makes reference to “calumi” in one of hismanuscripts in 1556. Travelers John Heyman (1720) and Richard Pococke (1738) also mention Halloumi, suggesting that Halloumi made from goat milk was renowned and sought after in neighbouring Syria, and that it was the only “good” cheese one could find in those areas. A later reference on Halloumi is made by Archimandrite Kyprianos in 1788. The importance of Halloumi in the life of the Cypriots is exhibited through art as well as through agricultural exhibitions (Village Halloumi of Lysi, 1915 / 1938). The link between the product and Cypriots also presents itself through family names such as “Halloumas”,“Hallouma”, “Halloumakis”, “Halloumis”, which derive from theword halloumi. Halloumi-making was a complex process, mostly performed by women, that required dexterity and experience handed down from one generation to the next. Women, within an established system of helping one another and practising social solidarity, obtained the raw material, namely milk, and made Halloumi in groups, prioritizing the needs of every household in the community. Halloumi is registered as a PDO since 13/4/2021. Productionmethod: Themilk is heated at coagulation temperature or pasteurized at a temperature higher than 65°C
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