Halloumi is widely known as a Cypriot cheese even though it is produced in other countries as well.
Halloumi is a semi-hard cheese which is produced with either cow and goat milk or only goat milk and can be cooked in a pan or on the grill. It has a white colour and its characteristic is that it does not melt in high temperatures. When it is raw it has an elastic feel, while when it is cooked on the gill it becomes soft and sizzles.
Halloumi was already a known cheese in Cyprus from before the Turkish occupation in 1571. According to Leonardo Dona who lived in Cyprus, halloumi existed in Cyrus from 1556 as he mentions it in his manual. As for the name of the word there are two versions. One version is that it comes from the ancient Greek work almi and another version is that it comes from ancient Egyptian ialom.
The importance of this cheese on the island is so important that the cheese is considered the most popular cheese product which is exported in Cyprus as well as Greece and in the West. Its official consolidation in the European Union is still pending as there were some problems between the producers in concern to its composition, as well as some problems with the Turkish Cypriot producers who also claim its consolidation with the Turkish name hellim.