We are delighted to share with you some insights into our family business and our passion for making the best halloumi cheese in Cyprus. Our story goes back to our farming roots, where we learned to appreciate the quality and freshness of our own raw milk. We treat our dairy cows with respect and care, and we ensure that the milk we use for our cheese comes from farms that share our values and standards. We follow the same traditional recipe that our grandparents used, with only four simple ingredients: milk, salt, rennet and mint. We never compromise on quality, and we apply the same principle to our products as we do to our own children: if it is safe for them, it is safe for you.

We have two state-of-the-art production facilities in the industrial area of Athienou, capable of producing 18500 tons of halloumi cheese per day. That means we can process 140 tons of milk daily. Currently, we are processing 102 tons of milk a day, which leaves us with an extra capacity of 38 tons daily, or about 6 tons of halloumi. We also specialize in slicing most of our production for catering services in the United Kingdom and Sweden. We are the largest halloumi slice manufacturer in Cyprus, with a capacity of 12 tons of sliced halloumi a day. In addition, we produce Cyprus Anari Cheese, which is similar to the Italian ricotta.