Cheesemaking in Cyprus is deeply rooted in the island’s history and forms an integral part of its cultural identity. Over the centuries, it has evolved from a home-based agricultural and livestock practice into a cornerstone of the Cypriot economy. Today, the sector significantly contributes to GDP, exports, and employment, establishing itself as a vital player in both industry and primary production.

The Cyprus Cheesemakers Association, along with its member companies, has been instrumental in this transformation, with over 30 years of active participation and leadership. Their dedication to promoting Cypriot dairy products, particularly halloumi, through global food exhibitions and international initiatives, has yielded impressive results.

Cypriot dairy products now rank among the island’s top exports. Halloumi, in particular, is the second-largest export product of Cyprus, with over 41,000 tons exported annually, valued at more than €350 million, and reaching over 50 countries worldwide. The sector supports the livelihoods of more than 15,000 people and contributes nearly 2% to Cyprus’s GDP.

Today, the Cyprus Cheesemakers Association continues to leverage the expertise and knowledge of its members to tackle challenges within the cheesemaking sector. The Association works tirelessly to improve the legal framework governing the industry, always prioritizing the sustainability and prosperity of cheesemaking, its products, and the broader Cypriot economy.