By Yiannis Adilinis
A farming family in Pachna is steadfastly continuing Cyprus's rich cheese-making heritage. Situated in an ideal location with its own microclimate of mild winters and relatively cool summers, their farm provides a natural grazing environment that yields top-quality milk. The Salata Farm was established in 2016, spurred by the acclaim for Mrs. Katerina's homemade halloumi cheese from their sheep and goats. Recognizing the value of their inherited cheese-making expertise and practical knowledge, her sons, Pambos and Tomazos Salatas, decided to establish a modern facility adhering to certified procedures. Over time, they expanded their herd, diversified their product line to include other traditional cheeses and even sultana raisins.
Despite their broader offerings, halloumi remains the flagship product of Salata Farm, with annual production reaching 50-60 tons from their own milk supplemented by small quantities from neighboring farmers. "We uphold tradition, and our customers appreciate knowing exactly what they're consuming," says Kostas Salatas, who oversees their 800 animals and plans to double their herd in the coming years to meet the growing demand for sheep and goat milk among traditional cheese makers.
The Salata family embraces a philosophy of minimal waste and takes pride in preserving and advancing local traditions, despite the challenges they face.
You can find Salata Farm's cheese products in select supermarkets and fruit shops in Limassol and Paphos, at the Saturday bazaar near the Limassol water supply, and through home delivery upon request.
For more information, contact: Pachna, Limassol district, Tel: 99688781, 99679957
[This article was translated from its Greek original]
