Making Mt. Vikos Halloumi Cheese
in Pafos, Cyprus
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.
© 2004 Mt Vikos, Inc. 1291 Ocean Street, Marshfield, MA 02050 –
info@mtvikos.com
