Local fresh sheep and goat's milk is transformed into curds and whey.

When the cheese maker says it is ready, the curds are hand-filled into individual molds.

Each cheese is molded and turned by hand before being cooked.

Mt. Vikos^® Halloumi Cheese is cooked for at least one hour, packaged, then cooked again.

Cyprus cheese maker, Stellios, near his quality control equipment.