Our family business is dedicated to producing the finest halloumi cheese in Cyprus, rooted in farming traditions and a deep respect for quality. From the beginning, we’ve valued freshness, using milk from farms that share our commitment to high standards and animal care. Following the same recipe our grandparents used—milk, salt, rennet, and mint—we ensure uncompromising quality: if it’s safe for our children, it’s safe for you. Today, we operate two state-of-the-art facilities in Athienou, with a daily production capacity of 18,500 kg of halloumi and the ability to process 140 tons of milk. Currently, we process 102 tons daily, leaving room for growth. We also slice 12 tons of halloumi per day for food service clients in the UK and Sweden and produce Cyprus Anari cheese, similar to Italian ricotta. Tradition, quality, and innovation define everything we do.