A. P. Polycarpou and Sons Farm is well known for its traditional Cyprus Halloumi cheese production from their farm. 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.
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.