In the mid-1980s, the family business Fontana brought halloumi to Sweden. At that time, Frixos and Maro Papadopoulos had already enriched Swedish cuisine with Greek olive oils, olives and feta cheese since the 1980s. But they hadn’t really dared to hope that halloumi would become a Swedish food habit. Now, the protected cheese from Cyprus is celebrating 40 years in Sweden, and we are celebrating by launching Hej Halloumi as a tribute to Halloumi.

Our own master chef Maro Papadopoulou has handled halloumi her entire life, from Cyprus to Tyresö outside Stockholm. Along the way, she has collected tips from many cooking friends, both kitchen professionals and ordinary gourmets. Many of them can be found at our family business Fontana.

Most of the time, we are content with slicing halloumi and putting the slices on the grill or in the frying pan. It’s a wonderful start. Now it’s time to take the halloumi life further, from breakfast through brunch and lunch to drinks and dinner.