Aphrodite Halloumi was originally created by Cypriot shepherds as a unique and very practical way of preserving surplus milk during the spring, but today most examples are made throughout the year using cow’s milk. Will came across this authentic handmade halloumi while filming in Cyprus and immediately fell for its delicious texture and flavour, which is quite different to its mass-produced industrial cousins. Aphrodite Halloumi is one of the few examples of halloumi still formed into pockets by hand, the traditional old-fashioned way. It is made from a combination of goat’s and ewe’s milk. Ewe’s milk is high in fat, which causes a delicious brown crust to form when the cheese is grilled or fried, while the goat’s milk provides a firm yet elastic texture, and a subtle lingering lemony tang. Aphrodte halloumi is handmade and a random weight product.