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  • National Geographic Traveller Food

    Cheese pilgrimages

    Nov 05, 2020 4 minutes
    Words: Sarah Barrell

    CYPRUS

    A semi-hard, unripened, brined cheese, made from a mixture of fatty goat’s and sheep’s milk (sometimes even cow’s), halloumi has become a hipster salad staple — sliced, cubed, grilled, barbecued or fried, it always delivers a celebratory, salty squeak. You’ll find it on menus all over the island, while the halloumi sold loose in Cypriot stores is a palpable step up from what UK palates are use to. visitcyprus.com

    Anogyra Village, in the Troodos Mountains, where you can sample squeaky treats at a dairy farm, then to the tiny village of Letymbou to see halloumi

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