Authentic Cypriot Halloumi — One Tradition, Made Well.

Six formats, one recipe. Retail packs are sized for chilled display; foodservice blocks are sized for portioning in a working kitchen. The cheese in a 200 g pack and the cheese in a 1 kg block are the same halloumi, made in the same production run.

Choosing between them is usually a question of channel rather than preference. Retail packs suit chilled fixtures and a price-marked range; blocks suit kitchens that portion to order and buyers who prefer to minimise packaging per kilo. Most partners take a combination, and there is no recipe difference to manage between the two.

Case counts, barcodes and pallet configuration are confirmed per format when we open a trade account, so the figures you plan against are the ones on the shipping documents.

The specification is common to the whole range, which simplifies listing work: one product record, six pack weights. What follows is what we state publicly today.

Product name

PittaS Halloumi

Type

Cypriot halloumi cheese

Origin

Made in Nicosia, Cyprus

Milk

Cypriot milk

Formats

200 g, 225 g, 250 g packs; 650 g, 750 g, 1 kg blocks

Supply condition

Chilled

Declared net weights, composition analysis, case counts, pallet data and commodity codes are supplied as a completed specification sheet for the format and market you are planning. Send an enquiry and we will return the current figures with the shipping documents they apply to.

Halloumi is a dairy product and therefore contains milk. The exact ingredient wording, milk source and allergen statement for the pack you receive will match the label on that format and market.

If your listing process requires a signed declaration before samples, say so in your enquiry and we will send it with the specification.

Nutritional values are taken from laboratory analysis of our own product and issued per format with the specification sheet, so that retail labelling and menu declarations match the cheese in the pack.

General background on the nutritional profile of the cheese itself is covered under halloumi nutrition.

Halloumi is supplied chilled and kept in its brine until use, which is what preserves its texture through the supply chain. Declared shelf life, storage temperature range and the remaining life you can expect at delivery are stated per format on the specification sheet and printed on pack.

Practical handling guidance for the cheese sits under halloumi storage and shelf life, and cooking guidance for kitchens under how to cook halloumi.

PittaS operates an ISO certified, HACCP compliant and BRC certified facility, with batch traceability on every shipment. Current certificates, issuing bodies and validity dates are supplied on request so that what you file is up to date.

On the protected status of the name itself — what it covers, who may use it and how a buyer verifies a producer's position — see our explanation of PDO halloumi. The register of certified production establishments maintained by the Cypriot Department of Agriculture is the authoritative reference for any producer's certification status.

For supermarket, grocery and specialist-food buyers, the retail question is usually provenance and consistency rather than novelty. Halloumi from a named Cypriot family dairy with a date on it answers the first; a single specification across 200 g, 225 g and 250 g answers the second, since the three pack weights let you build a price-architecture without introducing a second product to manage.

The category also sells on understanding. Shoppers who know that halloumi holds its shape in a pan buy it more often, which is why we maintain a public reference on what halloumi is and why it does not melt that retailers are welcome to draw on for shelf-edge and online copy.

Restaurants, hotels, caterers and the distributors who serve them work to different constraints: consistent portion yield, predictable behaviour on a hot surface, and a block that a chef can cut down without waste. The 650 g, 750 g and 1 kg blocks are supplied for exactly that, carrying the same recipe as the retail packs.

Halloumi earns its place on a menu because it grills, fries and skewers without collapsing, which makes it unusually forgiving during service: it can be seared to order, held briefly, and plated hot or cold without changing form. For distributors, the same firmness is why a chilled brined cheese survives a multi-drop route better than a soft cheese of similar freshness.

Kitchens new to the cheese can start with our cooking guidance, and the reason behind its behaviour in a pan is explained in why halloumi does not melt.

PittaS supplies international markets from Cyprus. Rather than publish a country list, we confirm at enquiry what we can serve for a specific destination: shipping terms, documentation, labelling language and lead time all depend on the market and the channel, and a buyer needs those confirmed in writing rather than implied on a webpage.

Halloumi travels well for a fresh cheese. It is shipped chilled and kept in brine, and because the cheese is firm rather than soft-ripened it tolerates the handling of a long route better than most cheeses of comparable freshness. That is one reason a product made on a small island became a category in northern Europe, the Gulf, North America and Australia in the first place.

A useful enquiry tells us the destination market, the channel — retail, foodservice or further distribution — the formats you are considering and the volume you are planning for a first order. With that we can confirm what applies to your route, what documentation the destination requires, and how the labelling needs to read.