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Cheese from Cyprus, Tilliria region
Halitzia is a white brined cheese from the Tilliria region of Cyprus, made from heat-treated fresh goat milk, rennet and salt. The pressed curd is cut into small pieces, salted, and rested in salted whey, where the pieces swell into the pebble shapes that give the cheese its name. It matures at least 40 days in salted whey.
| Fresh goat milk | Filtered, then pasteurised or heated above 65 °C for at least 30 minutes, and cooled[cy-gastronomy][ec-cy2023] |
| Rennet | [cy-gastronomy][ec-cy2023] |
| Salt | Lightly salted over the surface of the pieces, and in the whey they rest and mature in[cy-gastronomy] |
| Salted whey | [cy-gastronomy] |
| Starter | In one study it was made from raw or pasteurised goat milk without added starters, and also from pasteurised milk with starters. |
Total time across the recorded steps: 42 days
What changes: Fresh goat milk is filtered and heated above 65 °C for half an hour, then cooled
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Halitzia is a white brined cheese from the Tilliria region of Cyprus, made from heat-treated fresh goat milk, rennet and salt. The pressed curd is cut into small pieces, salted, and rested in salted whey, where the pieces swell into the pebble shapes that give the cheese its name. It matures at least 40 days in salted whey. Made in 7 steps over 42 days. The longest step, mature in salted whey, takes at least 40 days (Cyprus Ministry of Agriculture 2025). Lactic acid bacteria, the main group, stable through ripening does most of the fermenting.
| Main step | at least 40 daysSet[cy-gastronomy][ec-cy2023] | Mature in salted whey |
|---|---|---|
| Temperature | at least 65 °CReported[cy-gastronomy] | Heat-treat the goat milk |
Most white brined cheeses are cut into blocks or slices. Halitzia is cut into small chunks that swell in salted whey into pebble shapes, and it matures in whey rather than in a plain salt brine.
The milk is pasteurised or held above 65 °C for at least 30 minutes. In a ripening study, coliforms and coagulase-positive staphylococci fell during ripening, and staphylococci were not found at the end.
Hazards the sources name: Coliforms and coagulase-positive staphylococci (fell during ripening; staphylococci not found at the end).
Every number is labelled with how it is known. How this atlas is made
The Cyprus Department of Agriculture says the art of making it was most probably passed to the area's inhabitants by conquering peoples towards the end of the 16th century. The Commission approved the name as a PGI on 7 December 2023. The making is still often passed down in families and done at home or in small businesses in Tilliria. A 2019 study called it a long-forgotten white-brined cheese.
