Instant Cyprus delicatessen originated in Cyprus in the Medieval Byzantine period. Made from blend of cow, goat and sheep milk. Equally great for grill and to eat fresh.

Halloumi is a Cypriot semi-hard, unripened brined cheese that has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.

The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) before sale. It is often garnished with mint. In accordance with this tradition, many packages of halloumi contain fragments of mint leaves on the surface of the cheese.

The cheese can be fried until brown without melting and served with vegetables, or as an ingredient in salads. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza – a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.