Hellim takes eight hours to make. The cheese specisliät from northern Cyprus can be eaten fresh. But is usually fried in a pan or grilled. In the village of Akdeniz, which translated means Mediterranean Sea, you get an impression of typical Cypriot country life. Every day the cheese woman Fatma Haloumi (Hellim), the most famous Cypriot specialty made from goat's milk and sheep's milk.


Size: 8569px × 5713px
Location: İsimsiz Yol, Akdeniz, Turkish Republic of Northern Cyprus (TRNC)
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: No

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