We are excited to share that Agathangelou was recently featured in the leading U.S. Dairy Journal, Cheese Market News®, where our Sales Manager, Panagiotis Christoforou, contributed insights on the evolution of Halloumi production. The article explores how our team worked closely with a dairy producer to establish a high-capacity facility in Cyprus that stays true to the traditional Halloumi, making process while meeting growing global demand. It is a story about more than just production. It is about preserving authenticity through smart engineering.
Few dairy products carry as much cultural and commercial weight as Halloumi. Originating in Cyprus, this firm, brined cheese has carved out a unique place in the global market thanks to its ability to hold its shape when grilled or pan-seared. As Halloumi grows in popularity across Europe, North America, and beyond, dairy producers are increasingly faced with the same challenge: how to scale production without compromising tradition.
At Agathangelou, we recently had the privilege of addressing this very challenge. Working alongside a visionary producer in Cyprus, our team developed and installed a highly efficient, medium-to-large capacity Halloumi production facility capable of outputting 2,000 kilograms per hour, all while preserving the artisanal character that makes Halloumi so beloved.
Bridging Tradition and Innovation
The goal from day one was never just to automate — it was to engineer a tradition. That meant designing a system that honored every step of the Halloumi-making process, from sourcing local milk to preserving the distinctive texture, taste, and structure of the final product.
Our collaboration involved sourcing milk from local sheep, goats, and cows, in line with PDO (Protected Designation of Origin) standards. Every step was carefully replicated using automated systems that emulate traditional methods. These systems were fine-tuned to ensure that the cheese produced would be firm yet elastic, briny yet balanced, with that unmistakable squeak that defines true Halloumi.
Measurable Gains Without Compromise
The outcome was not only authentic in flavor but also impressive in terms of operational results:
- Personnel needs were reduced by 74%, thanks to automation.
- Cheese yield improved by 2.4%, contributing to better resource efficiency.
- Handling errors and waste were significantly reduced, enhancing sustainability and profitability.
Consistency is a hallmark of this system. Uniform shape, carefully controlled cooking and brining cycles, and reduced variation from batch to batch all contribute to product reliability, which is a key requirement for both local and international markets.
Sustainability Built In
Just as important as efficiency and quality was our commitment to sustainability. The facility features:
- A biogas production system that transforms dairy waste into energy.
- An advanced brine system that disinfects efficiently and reduces environmental impact.
These measures not only shrink the plant’s environmental footprint but also align with global trends toward climate-resilient food production. Hygiene is improved, waste is minimized, and producers can meet rising demand without adding unnecessary strain to the environment.
A Model for the Global Market
What makes this project especially relevant is how easily its core principles can be applied elsewhere. Whether you are scaling Halloumi in California, exploring grilled cheese production in Canada, or upgrading a plant in South America, this experience offers a real-world example of how to grow while staying true to tradition.
One of the most telling outcomes was the speed of implementation. The producer’s team reached full production capacity within just two weeks — a testament to both the intuitive design of the system and the readiness of the operational team. This rapid ramp-up is critical for producers working under tight timelines or responding to surges in demand.
Preserving the Past, Preparing for the Future
This Halloumi project showcases how it is entirely possible to maintain product identity while adopting modern production methods. The cheese that comes out of this facility can be the same in Cyprus and anywhere in the world.
From the start, this was about more than just machines. It was about protecting a food heritage and making it viable at scale. The results speak for themselves: rich, firm, elastic Halloumi that respects the past while embracing the needs of today’s global market.
To explore this story in even more detail, check out our feature in Cheese Market News®.