The flavour of sheep and goats' milk is a good deal affected by the herbage or shrubs on which they feed, and thus varies according to locality. A characteristic odour is imparted, for instance, by the alnifolia oak (_Quercus alnifolia_) and the cistus, which are common in many parts of the Island, and the cheese and butter produced from such milk are in better demand in the local markets. The places in which this quality of milk is chiefly produced are the Paphos District, the neighbourhood of Kykko and Troöditissa in the Troödos mountains, and Akanthou to the north-east of the Island. A considerable impetus has been given to the production and consumption of fresh cows' milk by the establishment of a herd of Devon dairy cows at the Government Farm, Athalassa. Cows of Athalassa strain fetch high prices, as much as £80 having been given recently for a cow and several others have changed hands at £50 to £60. _Cheese_ The Cypriot is a great cheese eater. The most popular and commonly made cheese in Cyprus is that known as Halloumi; the next in order being the Paphos and Akanthou cheeses, and then, in imitation of the Greek cheeses, the Agrafa, Kefalotyri and Kaskaval, all of which are of a hard kind, while there is a small production of the Greek soft cheeses Fetta and Telemés. There are no statistics as to production; the export figures in recent years as given in the official trade returns are as follows: Year. Quantity. Value. _Cwts._ £ 1904 5,606 8,040 1905 4,705 7,245 1906 2,511 4,238 1907 2,200 4,559 1908 2,786 5,824 1909 2,367 4,927 1910 3,345 6,564 1911 3,647 6,624 1912 3,335 7,203 1913 3,699 9,268 1914 4,582 10,132 _Halloumi._--This cheese, though rather insipid, is very popular, and forms a large part of the dietary of every household. It is easy to make, needs no special appliances, and is almost entirely made by the shepherds themselves. It is made either from sheep's milk only, or, in the hills where goats are numerous, from sheep and goats' milk mixed, or in some places from goats' milk only; especially is this so in the mountains where sheep are not found. The two kinds of cheese, _i.e._ that made from sheep's milk and that from goats' milk, are easily distinguished, as the former is rather soft and crumbly, while the other is hard and separates out into flakes. This cheese as it comes from the mould is in the form of a slab called "kefali." This is then divided into four or more pieces. There are two kinds of halloumi: one called "mona" (single), the other "dipla" (double). The latter is most in demand. It differs from the first in being finished off by being well hand-pressed, and then doubled or folded over, salt and spearmint being sprinkled between the fold.