#haloumi

Haloumi and Feta may just be the most iconic food products from their respective countries of origin, Cyprus and Greece. Extremely popular and highly sought after internationally, these cheeses have become gourmet around the world.

While many have tasted these delicious dairy products, they may not know their fascinating history and important cultural status.

Cheese-making is an ancient practice in the Mediterranean, with the production of cheese from goat’s or sheep’s milk dating back to the 8th century BCE in Greece.

This history is accompanied by ancient myths about cheese production, including one in which Apollo’s son Aristaios, raised by nymphs, teaches mankind the art of preparing milk for cheese production.

A cheese resembling feta is mentioned in Homer’s Odyssey. In the ancient work, the Cyclops Polyphemus is described as a shepherd who lives with a cave full of cheese and milk taken from his flock.

Feta, in the form we know it as today, was first mentioned during the Byzantine era. Similarly, haloumi originated in Cyprus during the Medieval Byzantine period. The tasty Cypriot cheese later spread to its Levantine neighbors, who now have cheeses similar to haloumi in their own cuisines.

Most often, both feta and haloumi are made from a mixture of sheep’s and goat’s milk, but there are variations in production. Feta can be made either with only sheep’s milk or only goat’s milk, and sometimes haloumi includes cow’s milk in the mixture.

Smashed avocado with grilled haloumi, pepitas, tomatoes and broccolini on sourdough 🥑