Halloumi is often associated with Cyprus due to its production for centuries. It is ordinarily made from goats and sheep milk but can be made cows milk and is often grilled or fried. The soft cheese has become hugely popular in the recent years and is beloved by vegetarians. Cyprus Villages can offer an excision to go to a local farm and see how a true traditional halloumi is made using old and modern techniques.
Loula’s Farm is located just outside the village of Tochni which makes it walking distance from your holiday apartment. Taking a trip here on your Cyprus holidays is well worth doing as it shows you one of the things that Cyprus is known for.
Loula’s Farm is a family run ranch with a dynasty of cheese-makers and sheep farmers. When here on a tour, you will be able to see the processes in which this delicious cheese is made. You will also get the chance to try the cheese and if you fall in love with it, buy some to take home (Halloumi from farms is a lot cheaper than the shops). You will be able to see the tips and tricks that the cheese makers use to make every batch so special.
Some Great Recipes using Halloumi
250g (8.8oz) halloumi cheese, sliced into strips
3 bell peppers (I like to use one each of red, yellow and green), sliced
One white onion, sliced
2 tsp oregano
2 tsp smoked paprika
1 tsp chilli powder
1 tsp ground coriander
1 tsp of cumin
1 tsp garlic granules
8 flour tortillas
Toppings of your choice: avocado, sour cream / yogurt, salsa
Pre-heat the oven to 210C or 450F while you slice the halloumi, onion and peppers.
Prepare the fajita seasoning by mixing everything together in a small bowl.
Place the halloumi, onion and peppers on a baking sheet brushed with oil.
Sprinkle the fajita seasoning over them.
Use a spatula to mix everything together, and spray or drizzle with more oil on the top.
Place in the oven for 20-25 minutes, or until the halloumi is cooked to your liking. (You may need more or less time - every oven is different.)
Halloumi Pasta with Cherry Tomatoes & Mint
300g (11oz) pasta
250g (9oz) halloumi cheese
600g (21oz) cherry tomatoes
6 cloves of garlic, sliced
A big handful (around 1/2 cup) of fresh sliced mint
4-5 Tbsp extra virgin olive oil
1 tsp balsamic vinegar
4 Tbsp chopped walnuts
Pre-heat the oven to 200C / 390F.
Put your whole cherry tomatoes into a shallow casserole dish or baking tray, and add the garlic and mint. Pour the oil over the top and use a spoon or spatula to mix it all together and ensure everything is well coated.
Place in the oven for 25 to 30 minutes, until the tomatoes are roasted and the juices are spilling out and mixing with the oil to form a sauce.
Cook pasta according to package instructions. If it's ready before the tomatoes, drain and toss some olive oil into the pan to stop it sticking together while it waits.
Meanwhile, pan fry your halloumi pieces over a high heat until golden on each side.
Toast your walnuts. I do this for a couple of minutes in a dry pan, constantly shaking the walnuts around to ensure they don't burn.
Once the tomatoes are ready, add the balsamic vinegar and salt and pepper to taste. Pour in the pasta and mix together. Add extra olive oil if it feels too dry.
Add the halloumi and mix through.
Top with the walnuts and some additional fresh mint if desired.