Halitz̆ia (halitzia) from Tylliria

Halitz̆ia are produced from fresh sheep's or goat's milk, or a combination of these, in the region of Tillyria, a mountainous peninsula of Cyprus in the north-western part of the island between the Gulf of Chrysochous and the Gulf of Morphou, and in Tsakkistra, a community of the Nicosia district,. 

Chrysanthos St. Kyprianou, in his publication "Some Cypriot food of the village of Tsakkistra", notes that the farmers would use the milk produced during the summer months, when the sheep were grazing on the remains of the harvest (Kyprianou 1970).

Sotiris Economides, in his «Το γάλα και τα γαλακτοκομικά προϊόντα της Κύπρου με ιδιαίτερη αναφορά στο τυρί χαλλούμι» (milk and dairy products of Cyprus with special reference to halloumi cheese), notes after the curd was prepared, it was squeezed in talarka (s. talarin = woven basket , pl. talarka) so that the whey could be drained off. Then, it was removed from the talarin and cut it into slices (about 2cm thick), and salted before placed in a basin to cool. On the following day, the pieces were placed in a container with salted whey, where the halitz̆ia could be stored for up to a year (Economides 2004, 90).