What is Halloumi?

The First Time I Tried Halloumi

The first time I tried halloumi was at a summer dinner party with friends. Someone brought out a platter of grilled halloumi with a side of chilled watermelon, and I was instantly intrigued. The cheese was golden and crisp on the outside, soft but pleasantly firm on the inside. Paired with sweet, juicy watermelon salad and a drizzle of olive oil, it was a combination that felt both surprising and timeless. I had to know more.

What Is Halloumi?

So, what is halloumi? Originating from Cyprus, halloumi is a semi-hard, brined cheese traditionally made from a mixture of goat’s and sheep’s milk (though cow’s milk versions are now common). What sets it apart is its high melting point, which means it can be grilled or fried without losing its shape. This makes it one of the few cheeses you can actually throw onto a hot grill without ending up with a gooey mess.

Why It’s So Loved

Halloumi has a distinct, salty flavor with a chewy bite that squeaks slightly between your teeth—an odd but strangely satisfying feature. It’s versatile and hearty, which is why vegetarians especially love it as a protein-rich meat substitute. Whether layered into sandwiches, skewered with vegetables, or tossed into a salad, halloumi holds its own and elevates just about any dish.

A Cheese with Cultural Roots

Halloumi is deeply woven into the culinary heritage of Cyprus, where families often pass down traditional methods of making it by hand. In recent years, it’s gained protected designation of origin (PDO) status in the European Union, meaning authentic halloumi must be produced in Cyprus using specific ingredients and techniques. It’s a cheese that tells a story—of culture, geography, and shared tables.

How to Cook with Halloumi

Cooking halloumi is refreshingly simple. Slice it about half an inch thick, sear it in a hot, dry pan or grill for 1–2 minutes per side until golden. It won’t melt but will soften slightly, developing a crisp exterior and creamy center. Serve it warm, it’s best right off the heat. Try pairing it with citrus, honey, or fresh herbs. One of my favorites? Halloumi and watermelon salad with mint and lime zest.

Where to Find Halloumi

You can find halloumi at most well-stocked grocery stores, often near feta or other Mediterranean cheeses. Look for the traditional Cypriot brands if you can. While the real deal may cost a bit more, the quality is unmistakable, especially when grilled to perfection.

How to Store Halloumi

Halloumi is a semi-hard cheese with a high melting point, and it stores surprisingly well. If it’s unopened, simply keep it in the fridge in its original vacuum-sealed packaging until the best-before date. Once opened, transfer any leftover halloumi to an airtight container and submerge it in lightly salted water to maintain its moisture and texture, this mimics the brine it’s usually sold in. Stored this way, it can last up to two weeks in the refrigerator. If you’d like to keep it longer, halloumi also freezes well. Just wrap slices tightly in plastic wrap or foil, place them in a freezer-safe bag, and use within three months for best quality.

Substitutes for Halloumi

If you’re looking for a halloumi alternative, there are several great options depending on your recipe. For grilling or pan-frying, paneer is a top choice, this Indian cheese holds its shape well under heat and has a similarly mild, milky flavor. Queso panela or queso blanco can also work in a pinch, especially for salads or light grilling. For a vegan option, try extra-firm tofu, pressed and marinated, it offers a comparable texture and can be seared to a crisp golden edge. While no substitute offers halloumi’s exact squeaky chew, these options can come close in texture and function.

Final Thoughts

If you’ve ever asked yourself, “What is Halloumi?”, now you know: it’s a cheese that sears beautifully, adapts easily, and delights nearly everyone who tries it. From my first bite at that summer dinner party to countless grilled cheese moments since, halloumi has earned a permanent place in my kitchen, and likely, it will in yours too.
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