Traditional cheese of Cyprus!

Universally known as the traditional cheese of Cyprus, Halloumi is a semi-hard, un-ripened, brined cheese made from a mixture of cow, sheep and goat milk. Halloumi is unique in its taste and texture and is a constant staple of the Mediterranean diet.
As one of the most versatile cheeses in the world, it can be cooked in a variety of ways and also be eaten fresh out of the packet. Its high melting point makes it excellent for grilling. It is never out of place for breakfast, lunch, dinner or a snack.

Papouis Dairies
Papouis Dairies was established in 1967 as a family run business in the village of Athienou, Cyprus, using traditional methods of producing Halloumi and Anari cheese. In 2006, the family founded a limited company under the name "Papouis Dairies Ltd". Located in Athienou Industrial Area with up-to-date and modern machinery, the new dairy was built in accordance with EU regulations, covering 1,500m2. Thus, enabling the company to meet the standards of ISO and HACCP.

In 2012, Papouis Dairies was acquired by the Pancyprian Organisation of Cattle Farmers Public Ltd (P.O.C.F. Ltd). The new owners invested in expanding the dairy, which now covers 4,500m2, is equipped with hi-tech machinery, as well as being staffed by trained personnel. Following these improvements, the company now has the ability to produce 8,100 tonnes annually of Halloumi and 400 tonnes of Anari and Ricotta.

"Our factory exports to over 30 countries, mainly in Europe, US, Australia and the Middle East. The retail and HoReCa sector are supplied under our own brand label, our customers' own label and the supermarket's private label. Our products can be found worldwide in the most reputable and well-known supermarket chains," says Helen Hagisavva, Export & Logistics Manager.

The factory upholds the highest production and hygiene standards, is regularly audited and has the following certifications - ISO 22000:2005, BRC and IFS.