Newsroom
Cyprus’ beloved halloumi is having a moment, and it’s not just on the grill. The country’s signature cheese is drawing serious attention from international investors, as Greek dairy giants plough hundreds of millions into Cypriot facilities, betting big on the future of the PDO-certified export star.
At the heart of the boom is halloumi’s Protected Designation of Origin (PDO) status, which guarantees that only cheese made in Cyprus using traditional methods and a specific mix of sheep, goat, and cow’s milk can bear the name. That certification, along with halloumi’s global popularity and culinary versatility, has made it an attractive investment for international players.
Big Greek cheese moves in
According to Kathimerini's Dorita Yiannakou, one of the biggest moves came from Omiros, a leading Greek dairy company known for its feta exports. Through its local subsidiary, Omiros Dairies Cyprus Ltd, the company acquired A. Hadjipieris Ltd and is planning to invest more than €30 million in the Cypriot market over the next five years.
Christos Giannitsis, executive director of Omiros, told Kathimerini Cyprus that the company plans to build a new €12,000-ton halloumi production plant in Larnaca, open new departments, hire local workers, and even launch an educational farm focused on sustainability and modern agriculture.
Another major player, Olympus, completed a €70 million investment with the acquisition of 49% of the historic N.T. Kouroussis Ltd. Their new production facility in Tseri has been up and running since October and aims to boost halloumi exports using Olympus’ existing feta and yogurt distribution networks. The facility expects to process 18,000 tons of milk annually, or about 40% of Cyprus’ total exports.
Meanwhile, Dodoni, a Greek dairy brand with a presence in Limassol (Ypsonas), is in the process of being acquired by the Hellenic Dairy Group, the same group behind Olympus. The €200 million deal is still awaiting competition authority approval in both Greece and Cyprus but signals further consolidation and expansion in the halloumi market.
Local champions and PDO fears
While Cyprus’ family-run dairies continue to be a backbone of PDO halloumi production, some are raising red flags about the integrity of the label.
Companies like Charalambides Christis, Alambra Dairy (Pittas), Papouis Dairies, and smaller producers across the island have built reputations for quality and exports. But with foreign money flowing in, the Cyprus Cheese Makers Association is calling for strict enforcement of PDO rules.
“It’s great to have competition,” said the association’s president and Charalambides Christis CEO. “But everyone, local or foreign, must stick to the EU’s technical standards. Otherwise, we risk undermining the very product that made us famous.”
Boosting milk production
To meet rising halloumi demand, Cyprus is also looking to ramp up raw milk production, especially from goats and sheep, which are required under PDO rules. A new €4 million-per-year aid package has been approved for the 2025–2027 period. Unlike previous years, the funds will now be tied to milk productivity per animal, not just herd size, a move aimed at making local farming more efficient and sustainable.
What’s next?
The flurry of investments suggests Cyprus is well on its way to becoming not just the spiritual home of halloumi, but a major global hub for its production. But as more big names move in, the spotlight is also shining on what it means to protect authenticity, support small producers, and maintain control over the island’s most famous export.
With money, milk, and pride on the line, the next few years will determine whether this halloumi gold rush helps Cyprus thrive or dilutes the very identity of the cheese that put it on the map.
