Halloumi is the cheese most closely tied to Cyprus, a firm, salty, squeaky cheese that holds its shape on a grill and appears on almost every menu on the island. It has been made here for centuries, traditionally from sheep’s and goat’s milk, and has protected status in the European Union. This workshop takes you to the source: a day in the Troodos foothills where you learn how halloumi is made by doing it yourself, from heating the milk and cutting the curds to shaping, pressing and boiling the finished cheese in whey. It is practical, messy and enormously satisfying. The day is wrapped around the workshop with visits to mountain villages and a generous Cypriot lunch, which usually features the cheese you have just made alongside meze dishes, local bread and wine or soft drinks. The all-inclusive format means transport, food and the lesson are rolled into one, so you can relax and focus on the experience. Visitors who enjoy cooking, families who want a hands-on activity and anyone curious about Cypriot food culture will find it a highlight, and it combines culture, countryside and cuisine in a single day.
How it works
You reserve a place for your date and are collected from a meeting point or hotel in the Paphos area. The group drives into the foothills, with stops in villages on the way, and spends the central part of the day at the workshop, where a local cheesemaker or family leads the session.
Lunch follows, and the group returns in the afternoon. Because the trip is all-inclusive, the price covers transport, the lesson, lunch and drinks, but check the details for your date, including any dietary needs, which should be mentioned when you reserve.
What to expect
The lesson begins with fresh milk, which is warmed and curdled with rennet before being cut and stirred. You then press the curds, shape them into blocks and cook them in hot whey, which gives halloumi its firm texture. You may add herbs such as dried mint, the traditional flavouring. Instructors explain the history and the difference between handmade and industrial halloumi, and you taste the product at different stages. Wear clothes that can get splashed and closed shoes, and bring a light jacket for the cooler mountain air.
Making the most of it
The workshop runs through the year, and each season has its charms, from blossom in spring to harvest colours in autumn. Come hungry, because the lunch is generous, and ask about the cheese you can take home, since freshly made halloumi keeps for several days if stored properly. Children can usually join in, which makes it a good family activity. If you are vegetarian, the menu is easy to adapt, though animal rennet is typically used in cheese making, so ask the host if this matters to you.
Combine it with the Troodos mountains day trip or the wine villages tour for a wider look at highland life. Remember to tell the host about allergies, particularly to milk products, which are of course central to the day, and about any mobility needs, since some village lanes are steep. Cyprus cheese makers are proud of their craft and love questions, so ask about the difference between young and aged halloumi, and how it is best grilled or fried at home.
What to expect
The experience
A hands-on cheese-making lesson in the Troodos foothills, with village stops and a Cypriot lunch, all arranged as one day.
Best time
Any season; spring and autumn have the mildest weather in the mountains.
How long
A full day, usually around eight hours including travel.
Tips
Wear clothes that can get splashed, bring a light jacket and come hungry; mention dietary needs when you reserve.
Quick picks
- Best for
- Food lovers and curious travellers who like to learn by doing.
- Families
- Children can usually take part in the cheese making, which makes it a lively family activity.
- Couples
- A fun, relaxed day with great food and mountain scenery.
- Pair with
- The Troodos mountains day trip or the Troodos wine villages tour.
- Time needed
- A full day from Paphos.
Good questions
What is halloumi made from?+
Traditionally from sheep’s and goat’s milk, sometimes mixed with cow’s milk. It is firm enough to grill without melting.
Do I take the cheese home?+
Often you can take some of what you make. Ask the host, and note that fresh halloumi keeps for several days when stored properly.
Is lunch included?+
Yes, the all-inclusive format normally covers a Cypriot lunch with drinks. Check the details for your date.
Is it suitable for children?+
Yes, children can usually join in the hands-on parts under supervision.
Can vegetarians take part?+
Yes, though traditional cheese making often uses animal rennet. Ask the host if this matters to you.
