ANTHOS PRODUCTS

Organic Halloumi is a semi-hard cheese from Cyprus, produced from a blend of organic cow’s and goat’s milk under the Halloumi PDO specification. White in colour with a pleasantly firm texture, it is known for its high melting point, allowing it to be fried or grilled to a golden crust while remaining satisfyingly chewy inside.

Thanks to its versatility, Organic Halloumi can be enjoyed fresh, pan-fried, grilled, crumbled, or added to soups, pasta dishes, and even baked goods. Suitable for a wide range of recipes, it fits naturally into meals throughout the day—from breakfast to dinner.

Deeply rooted in Cyprus culinary tradition, Halloumi has been part of the island’s cultural heritage since ancient times and is closely linked to rural life through the production of fresh milk by local farmers.

Cypriot PDO halloumi cheese is made from a blend of cow, sheep and goat milk. Halloumi is a semi-hard, white cheese known for its unique texture and for not melting easily at high temperatures—ideal for grilling and frying.

Why you’ll love it

• Doesn’t melt easily: keeps its shape when cooked

• Versatile: enjoy it fresh, grilled, fried, grated, or in soups

• Great anytime: from breakfast to dinner

• Traditional Cypriot speciality with strong cultural roots

Suggested uses

Grill or pan-fry slices until golden, then serve with salads, vegetables, pasta, or in sandwiches and baked dishes.

Ingredients

Pasteurised milk (cow, sheep and goat), salt, rennet (non-animal), dried mint.

Allergen information

Contains milk. Not suitable for people with milk allergies.

Nutrition (per 100 g)

• Energy: 1384 kJ / 333 kcal

• Fat: 25.1 g (saturates 15.1 g)

• Carbohydrates: 2.4 g (sugars 2.4 g)

• Fibre: 0 g

• Protein: 24.4 g

• Salt: 2.0 g

Crispy Breadcrumb-Coated PDO Halloumi
Made with 100% authentic PDO halloumi and coated in crispy breadcrumbs. A tasty, vegetarian-friendly snack—perfect as an appetizer, side dish, or to share.

Cooking instructions

• Air fryer: 200°C for 12 minutes

• Deep fry: 1.5 minutes

• Oven: 200°C for 15 minutes

Serve hot with your favorite dipping sauce.

Anari is a traditional Cypriot white, soft cheese made from whey, a by-product of the halloumi-making process. Because it is whey-based, it is often considered a lower-fat cheese. Depending on its salt content and texture, it can resemble Greek cheeses such as myzithra or anthotyro.

UNSALTED ANARI

A mild, creamy anari made from whey of a blend of cow’s, sheep’s and goat’s milk.
How to enjoy: eat it fresh, or use it as a key ingredient in traditional Cypriot recipes such as ravioli, anarokrema, and bourekia.

Ingredients: Whey (from cow’s, sheep’s and goat’s milk).

SALTED ANARI

A slightly salted version with a richer, more savoury taste.

Ingredients: Whey (from cow’s, sheep’s and goat’s milk), salt.

DRY ANARI

Salted anari can be carefully dried to create Dry Anari—a firm cheese with a gently salty, milky flavour.
How to enjoy: grate over pasta, salads, or baked dishes.

Ingredients: Whey (from cow’s, sheep’s and goat’s milk), salt.