Halloumi has travelled far beyond Cyprus, but eating it on the island where it originates is still worth doing. In Larnaca you will encounter the cheese in restaurants, tavernas, bakeries and shops, served in more ways than the familiar grilled slices.
Why halloumi grills so well
Halloumi has a firm texture and a high melting point, which means it can be grilled or fried without immediately collapsing into the pan. Heat gives the outside colour while the inside remains pleasantly chewy.
How to eat it
Grilled halloumi works beautifully with salads, vegetables, bread and other meze dishes. It can also appear in sandwiches, pastries and more traditional combinations.
In warmer weather, the salty cheese pairs particularly well with fresh, cooling ingredients.
Look beyond the tourist version
If you already eat halloumi at home, use your visit to try it in a more traditional Cypriot setting rather than simply ordering the same halloumi burger you could find elsewhere.
Ask how a restaurant serves it locally or look for it as part of a meze.
Take some home?
Halloumi is widely available in Cyprus, but if you plan to take food across borders, check the current customs and import rules for your destination before packing it.
For me, halloumi is best treated as one part of a larger Cypriot meal. Order it with several other dishes, put everything in the middle of the table and share. That is much closer to the spirit of eating in Cyprus.