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Since the ancient years, Cyprus has been famous for the production of dairy products and especially cheese. Nevertheless, the king of all those products has always been its halloumi cheese, probably the most versatile cheese in the world. Following the decisions of the United States Trademark Trial and Appeal Board in 2002, halloumi is legally a traditional cheese of Cyprus and its name is now under copywrite. But although halloumi is only produced in Cyprus it is globally appreciated for its unique taste and superior quality.
Using the traditional techniques that our ancestors taught us along with our own technical expertise and know how, ZITA managed to turn halloumi production into a controllable process that complies to all European and International legislation and in conformance with the principles of HACCP system for food safety and hygiene.
Aiming to the complete satisfaction of our customers Zita procures its milk from local farmers of the Paphos region, the place that has traditionally been famous for the best quality of sheep and goat milk. After the initial preparations, halloumi is then hand folded to take its final form and mint is added.
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ZITA’s halloumi is a semi hard cheese with unique taste and pleasant aroma, the composition of which makes it so versatile that one may invent numerous ways to eat it. Suitable for vegetarians our halloumi adds a new dimension to meat-free dishes and becomes and indispensable representative of the “trendy” Mediterranean diet. Besides its flavour, halloumi is a rich source of nutritional values due to the increased consistency in proteins and calcium.
An ideal Cyprus meze dish would include raw halloumi cheese stuffed in pitta bread and served with olives or marinated sweet peppers. Differently, it goes well with any seasonal fruit such as water melon, melon, figs or even chilled strawberries.
One of its most distinctive characteristics is that halloumi does not melt when heated meaning that it can be eaten baked, fried, grilled or boiled. Fry slices of halloumi until golden-brown on both sides and serve with fried tomatoes and crusty bread. For those who really enjoy their cooking try threading halloumi cubes onto skewers and serve on your barbecue table.