Rafael Laoutari (Cambridge University) shares a lesser known aspect of archaeology, namely, that of ethnoarchaeology, using it as a lens to explore cheese-making in antiquity. We discuss cheese-making on Cyprus in the archaeological record and the earliest literary references to Halloumi that we know of. By studying how Halloumi is produced in rural settings and recreating its traditional methods, Rafael gives us insight into our past and helps us better understand the act of dairying culture in Cyprus and beyond.