The history of halloumi is deeply intertwined with the heritage of Cyprus, reflecting the island’s culture and its people. As an iconic element of authentic Cypriot cuisine, halloumi is often referred to as the “white gold” of the island. It is one of the oldest cheeses in the world, with a legacy that stretches back centuries.

Historical references to halloumi date as far back as the 16th century, when the historian Florio Bustron mentioned “calumi” in his writings: “Li calumi per tutto Mazzo” (meaning “Halloumi is made throughout May”). Another significant reference appears in 1556 AD in a document by the Venetian Doge Leonardo Donna.

In its early days, halloumi production was a communal effort, with Cypriots working together to collect the required amount of milk to produce enough halloumi for their neighborhoods. Over time, this tradition grew into an industry, with the first dairies emerging to supply halloumi for both local consumption and export.

By 1928, halloumi had become a sought-after export product. M.T. Dawe, the Director of the Department of Agriculture in Cyprus, noted that it was exported to a wide range of destinations, including Egypt, Syria, Greece, Turkey, Palestine, France, Sudan, the Dodecanese, the United Kingdom, America, Western and Eastern Africa, Australia, and China.

These historical accounts underscore halloumi’s deep roots in Cypriot culture and its enduring legacy as a global cheese. Through the centuries, Cypriot cheesemakers have preserved and refined the art of halloumi production, transforming it from a traditional local delicacy into a globally recognized and beloved product.