Richard Pococke (18th century) was an avid traveler providing us with one of the earliest literary allusions to Halloumi. Though not the first reference (that honour may go to the Doge of Venice, Leonardo Dona, who lived in Cyprus for a period during the Venetian era), it does show that Halloumi was well known throughout the Levant. Next month, I invite Rafael Laoutari (Cambridge University) to discuss Halloumi as a lens in which to explore cheese-making in antiquity, and specifically, in Cyprus.
