From aged Italian cheeses and famous cured meats to Scottish salmon and premium Japanese Kobe beef, some regional foods have developed into globally traded products.
Among them is Cyprus’ halloumi, which ranks fifth in TasteAtlas’ list of the world’s most exported gourmet products.
The ranking is particularly notable given Cyprus’ size and relatively limited production base compared with countries such as Italy, France and Spain.
According to the figures presented by TasteAtlas, halloumi accounts for 42.43 million kilograms of exports, with an estimated value of $350 million.
It ranks behind Grana Padano, Scottish farmed salmon, feta and Parmigiano Reggiano.
Halloumi outpaces historic European products
The fifth-place ranking means the Cypriot cheese exceeds several products with long-established reputations in international markets, including Gorgonzola, Mozzarella di Bufala Campana, Prosciutto di Parma, Pecorino Romano, Gruyère, Manchego, Comté and Roquefort.
Based on the figures, halloumi has an average value of around $8.25 per kilogram.
While this is lower than the value of several aged cheeses and cured meats, its strength lies in its export volume, versatility and growing presence across international markets.
Halloumi is no longer consumed solely as a Cypriot cheese cooked on the grill. It has become a popular ingredient in burgers, salads, sandwiches, vegetarian dishes and contemporary restaurant recipes.
Its identity also received significant protection when halloumi/hellim was registered as a Protected Designation of Origin (PDO) in the European Union on 13 April 2021.
Italy dominates the ranking
Italy is by far the strongest presence in the list, accounting for 10 of the 20 products.
Grana Padano tops the ranking, with 104.49 million kilograms exported and an estimated value of around $1.45 billion. Parmigiano Reggiano is fourth, with 77.92 million kilograms worth approximately $1.07 billion.
The other Italian products included are:
- Gorgonzola – 26.19 million kg, around $230 million
- Mozzarella di Bufala Campana – 18.94 million kg, around $205 million
- Prosciutto di Parma – 16.19 million kg, around $324 million
- Pecorino Romano – 14.98 million kg, around $223 million
- Mortadella Bologna – 7.85 million kg, around $173 million
- Speck Alto Adige – 4.38 million kg, around $58 million
- Prosciutto di San Daniele – 3 million kg, around $82 million
- Taleggio – 2.62 million kg, around $42.5 million
- Bresaola della Valtellina – 632,000 kg, around $15 million
The figures highlight how effectively Italy has turned geographical indications and culinary heritage into powerful export brands.
Scottish salmon and feta complete the top three
Scottish farmed salmon ranks second and is the only seafood product in the top five. Its exports reach 101.47 million kilograms, with a value exceeding $1 billion.
Greek feta ranks third, with 97 million kilograms and an estimated value of $850 million.
Together with halloumi, the two Eastern Mediterranean cheeses occupy two positions in the top five, competing with Italy’s much larger cheese industry.
Lower volume does not always mean lower value
The ranking also shows that export volume does not necessarily correspond to the highest value per kilogram.
Prosciutto di Parma, for example, accounts for 16.19 million kilograms worth $324 million, while Manchego reaches $250 million from just 12 million kilograms.
Roquefort and Prosciutto di San Daniele provide further examples. Roquefort exports total 3.64 million kilograms, valued at $83 million, while San Daniele accounts for three million kilograms worth $82 million.
At the bottom of the ranking is Kobe beef. Only 54,000 kilograms are exported, but the product is valued at $2.2 million. Based on these figures, its average value exceeds $40 per kilogram, the highest among the 20 products.
The full top 20
- Grana Padano – 104.49 million kg
- Scottish Farmed Salmon – 101.47 million kg
- Feta – 97 million kg
- Parmigiano Reggiano – 77.92 million kg
- Halloumi – 42.43 million kg
- Gorgonzola – 26.19 million kg
- Mozzarella di Bufala Campana – 18.94 million kg
- Prosciutto di Parma – 16.19 million kg
- Pecorino Romano – 14.98 million kg
- Le Gruyère AOP – 13.04 million kg
- Manchego – 12 million kg
- Emmentaler Switzerland – 7.94 million kg
- Mortadella Bologna – 7.85 million kg
- Comté – 6.50 million kg
- Speck Alto Adige – 4.38 million kg
- Roquefort – 3.64 million kg
- Prosciutto di San Daniele – 3 million kg
- Taleggio – 2.62 million kg
- Bresaola della Valtellina – 632,000 kg
- Kobe beef – 54,000 kg
A major ambassador for Cyprus
The ranking underlines the international reach of halloumi, which has evolved from a traditional Cypriot food into one of the world’s most significant exported gourmet products.
Its global popularity also makes it one of Cyprus’ strongest culinary ambassadors, placing the island’s food heritage prominently in international markets.
TasteAtlas notes that it uses the latest available annual data, while some quantities and dollar values are estimates. The ranking should therefore be viewed as a comparative picture of international commercial strength rather than as a single official customs database.
Also read: When David Bowie sang “Cyprus is my island”
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