The history of the Polycarpou family in cheese and livestock goes back in time for more than 5 generations. Ever since, the family was occupied with the animals and the preparation of traditional Cypriot cheese products from its own milk. The art of cheese-making has passed on from generation to generation and with the same technique we continue producing our products until today.
The area of Prastio (Avdimou), which is the birthplace of the Polycarpou family and where our dairy and our farm are situated, is famous throughout Cyprus for its dairy products, the cheese-making techniques and in particular for the Halloumi cheese and its flavor. Along with this, the vegetation of the area, the altitude, the weather conditions in the area and the breeds of animals used for milk production are the additional features which make the difference.
With our sheep farm in modern facilities and grazing the animals in the rich Cypriot flora available in the area, we have as a result a high quality of raw material which is the milk. Milk deluged by the scents and flavors that come from the Cypriot, and transferred to the products we manufacture, which gives them this unique and special flavor.
We offer you pure and premium products by using our own milk from our dairy farm, carefully selected fresh mint and processing it in our own dairy with love and care. The products we produce are all handmade and based on the traditional recipe. We offer you 100% sheep Halloumi Cheese, 100% Sheep Halloumi Cheese with fresh mint, 100% Sheep Halloumi Cheese with dry mint and mature 100% Sheep Halloumi Cheese. We also produce traditional sheep's yoghurt, trahana, Anari and ‘Pafitiko’ cheese.
Halloumi cheese is the best known traditional Cyprus cheese, whilst it is also known in the surrounding area of the Middle East. Halloumi cheese has a particularity in color which is white, compared to most cheeses which have a yellowish color. Also, except from its uniqueness in color, it also has the peculiarity that it does not melt, you can fry it, cook it on the grill, boil it, and use it in soups, especially in trahana soup which is very popular in Cyprus. It can also be eaten fresh, like all the other kinds of cheese. Halloumi cheese is packed one by one in vacuum bag in order to keep it fresh until consumption.