The Panagrotikos Farmers Union of Cyprus visited Sydney for Fine Food Australia 2017 to launch the Halloumi Cheese campaign.

Financed with aid from the European Union and the Republic of Cyprus, the Halloumi Cheese campaign has been designed to showcase the traditional cheese of Cyprus to an international audience.

The Panagrotikos Farmers Union of Cyprus invited their guests, importers, media and cheese buyers to join them for a sit-down dinner at “Phoenix”, a restaurant with fine Greek cuisine.

Located in Woollahra, Phoenix showcases Head chef Theo Karvouniaris quality interpretations of classic Cypriot dishes and desserts, along with his flair for balancing spices and flavours.

Head chef of Phoenix, Theo Karvouniaris, developed an enticing halloumi-filled menu for the dinner with dishes including halloumi served with several ingredients in order to promote that halloumi can be cooked in so many ways….

Notable guests from Cyprus were Mr Georgios Parpas, a representative of the Cyprus Cattle Farmers Organization, Mr Georgios Kyprianou, a representative of “Kouroussis” Diary Industries, and Mr Spyros Bonatsos export sales manager of “Charalambidis Kristis” Dairy industry.

Mr Bonatsos made a short speech developing the exporting capacity of the dairy industry “Charalambidis Kristis” worldwide.

Halloumi is a typical Cypriot delicacy and an essential element of the country’s rich culinary tradition. It is a firm, semi-hard, unripened, brined cheese made mostly from sheep’s milk with the addition of goat’s and sometimes cow’s milk. Halloumi has a high melting point that makes it ideal for frying or grilling.

Halloumi is currently in the process of being registered as a product with Protected Designation of Origin (PDO) under the European Union’s quality schemes.