We are pleased to provide you with some insights into our family business and our commitment to producing the finest 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 the utmost respect and care, ensuring that the milk we use for our cheese originates from farms that share our values and adhere to the highest standards.

We follow the same traditional recipe that our grandparents used, with only four simple ingredients: milk, salt, rennet and mint.

Uncompromising quality is our guiding principle, 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 are proud to operate two state-of-the-art production facilities in the industrial area of Athienou, capable of producing an impressive 18,500 kilograms of halloumi cheese daily. This translates to a remarkable capacity to process 140 tons of milk each day.

Currently, our daily milk processing capacity stands at 102 tons, resulting in an additional capacity of 38 tons per day, which translates to approximately 6 tons of halloumi production.