Our philosophy of producing natural, healthy and high quality dairy products dates back to 1978. Dairy products have many times been described as one of the most important and tasty “dishes” of our daily diet and they serve as the basis for our dietary requirements.
Remaining faithful in our mission to create a wide range of genuine and traditional Cypriot products, we strive to maintain an exemplary quality control in every element of our production, resulting in high quality products that help guide the lives and desires of today’s consumers.
Halloumi
Sheep-Goat Halloumi
Halloumi is a semi-hard cheese made principally in Cyprus. It has been produced in Cyprus since ancient times and it’s still an important element in the Cypriot diet. It didn’t gain popularity until many years later, when people realised it’s a type of cheese that doesn’t melt completely when cooked. Halloumi is an amazing appetizer and can be eaten raw, fried, grilled and barbequed.
The halloumi is made from: Pasteurised blend of cow’s, sheep’s and goat’s milk, salt, rennet (non-animal) and mint. In the case of our own halloumi, most of the cow’s milk comes from our own farms.
Anari
UNSALTED ANARI
Anari is a white, soft cheese that is a by-product of the halloumi making process. It is made of cheese whey and thus characterised as a low fat cheese by nutritionists. It resembles Greek mizithra and anthotyro depending on its salt content.
Anari can be salted or unsalted. The cheese can be consumed raw and it’s usually the main ingredient in traditional Cypriot dishes such as ravioli, anarokrema and bourekia. The unsalted anari is made from: whey from a mixture of cow’s, sheep’s and goat’s milk.
SALTED ANARI
The salted anari is made from: whey from a mixture of cow’s, sheep’s and goat’s milk, salt.
DRY ANARI
The salted anari can be dried in a specially designed dryer and turned into dry anari – a product that’s particularly tasty and slightly salted with a characteristic milky taste.
Dry anari is known for its grated use in pasta and salads. The dry anari is made from: whey from a mixture of cow’s, sheep’s and goat’s milk, salt.
Flaouna Cheese
FLAOUNA CHEESE
The flaouna cheese is a popular cheese in Cyprus as it is mainly used as the basic ingredient in making ‘flaounes’, a traditional cheese-filled pastry prepared for Orthodox Easter in Cyprus. It can also be grated on pasta. It’s available as salted and unsalted using a mixture of cow’s, sheep’s and goat’s milk. It can also be produced from exclusively sheep and goat milk, giving it a unique smell and taste.
The unsalted flaouna cheese is made from: pasteurized blend of cow’s, sheep’s and goat’s milk, rennet (non-animal).
SALTED FLAOUNA CHEESE
The salted flaouna cheese is made from: pasteurized blend of cow’s, sheep’s and goat’s milk, salt.
SHEEP AND GOAT FLAOUNA CHEESE
Kefalotiri
KEFALOTIRI
Kefalotiri is a hard cheese that comes with a wax outer coating. Its main characteristic is the little air holes throughout its body, the slightly yellowish colour, its sweet and salty taste with a pleasant aroma. The kefalotiri is made from: pasteurised goat’s milk, salt, cultures, rennet (non-animal).
Industrial Area Athienou , 7600
Athienou , Cyprus
Mon-Fri: 08.00 AM – 04:00 PM
Telephone Number:
+357 24 522 674