Hugh Thomas for culture: the word on cheese
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Hugh Thomas writes about food, beer, and sustainable farming for magazines and blogs. Based in Somerset, UK, he has contributed to Time Out, Ferment, Great British Chefs, Zagat, and more.

Changing Times for Britain’s Beloved Halloumi

Halloumi, though synonymous with Cyprus, is—depending on which survey you consult— about as popular in the British Isles as its own darling cheddar, and even more so than Stilton.