All About Halloumi, the Cheese Perfect for the Grill (and So Much More)

Halloumi might just be Cyprus' most famous export, increasingly loved and enjoyed all around the world. Let's get to know more about this popular cheese and its origin.

What Is Halloumi?

Originating from Cyprus, halloumi is a traditional Cypriot semi-hard pasteurized cheese traditionally made with a mixture of goat and sheep milk. Eventually, some producers started to add cow milk to the mix. Halloumi is known to most of us by its Greek name, but is also known by its Turkish name, hellim.

Halloumi is an unripened cheese that is white in color with a slight firm and creamy texture. When the cheese is raw, halloumi is stored in its natural juices and traditionally wrapped in fresh mint leaves to preserve it. Today, in commercially produced halloumi, the cheese is not wrapped in mint but mint is typically added for flavor. When halloumi is raw, it has an elastic and firm feel but when cooked, it becomes softer in texture. Halloumi is not only a delicious cheese but it is also a good source of protein and calcium.

How Does Halloumi Get Its Squeak?

If you've tried halloumi, you are familiar with its characteristic squeak, similar to cheese curds. That squeak starts with rennet, which is used to curdle the milk during production. The protein and rennet in halloumi are what give it its signature squeak, a result of the long protein strands rubbing against the enamel of your teeth.

Halloumi's Protected Status

March 30, 2021 was a significant milestone in halloumi's long history, and a moment many Cypriots had been waiting for for decades. The European Union announced its decision to recognize halloumi cheese as a product unique to Cyprus, awarding halloumi Protected Designation of Origin, or P.D.O., status. This means that halloumi can only be produced in Cyprus under specific guidelines and that no other product can be marketed as halloumi within E.U. borders under the same name.

What Does Halloumi Taste Like?

Now that we have been educated on what halloumi cheese is and its origin, let's talk about how it tastes and how it's enjoyed. When made the traditional way using goat and sheep milk, halloumi has a slightly tangy and salty flavor with a spongy texture.

Since halloumi is sold in packages with a salty brine, some may find the cheese on the salty side. You can reduce halloumi's saltiness buy rinsing it in cold water and patting it dry with a paper towel or cloth. To reduce salt even further, you can soak halloumi in water for up to an hour prior to drying it.

How to Use Halloumi

Halloumi can be eaten raw or cooked. With its firm texture and high heat tolerance that prevents it from melting, halloumi is often fried or grilled. Here are just some of the ways halloumi is traditionally used:

Raw
In Cyprus, halloumi is enjoyed raw for breakfast paired with watermelon during the summer months, or added raw to a sandwich with cucumbers and tomatoes.

Grated
Halloumi is also used in Cyprus as a grating cheese, perfect served on pasta tossed with chicken and lemon juice.

Fried
Cypriots also enjoy halloumi fried for a hearty breakfast served with eggs, cucumber, tomatoes, and traditional Cypriot sausages like loukaniko or lountza (smoked pork marinated in red wine).

Grilled
Because it can withstand high heat, halloumi is perfect for the grill. It won't melt through the grilling grate and can be enjoyed plain or dressed with lemon for a bright finish.

How to Cook Halloumi

Halloumi is easy to both grill on the BBQ and fry in a skillet. Our How to Cook Halloumi article shows you how to pan fry and grill halloumi, step by step.

How to Serve Halloumi

Whether its raw, fried, or grilled, in Cyprus halloumi often accompanies cold beer, wine, or zivania (Cypriot tequila) and is always a part of a traditional Cypriot meze spread.

When grilled or fried, halloumi is delicious drizzled with honey or grape molasses for a sweet contrast, or topped with dried oregano and lemon for a savory finish.

As halloumi cheese has gained popularity beyond Cyprus' shores, cooks all over the world have recognized its versatility and experimented with different ways to enjoy halloumi. Today, you will see halloumi enjoyed in a seemingly endless variety of dishes, from omelettes, quiches and frittatas to tacos, curries, burgers and more.

How to Store Halloumi

Halloumi will last in the refrigerator for up to one year if unopened. Once the packaging has been opened, halloumi will last for two weeks in the refrigerator if kept in brine in an airtight container.

You can also wrap halloumi tightly in waxed paper, parchment paper, or cheese wrap, but ensure you rewrap in fresh paper once unwrapped.

Can You Freeze Halloumi?

Halloumi cheese can be frozen for up to 6 months. Wrap well in plastic wrap and then in aluminum foil for best results. When thawing, let the halloumi defrost in the refrigerator overnight.

Halloumi Substitutes

Halloumi is truly a unique cheese, making it hard to replicate its texture and flavor. In a pinch, substitute halloumi with cheeses that have a high melting point like paneer, queso fresco, firm mozzarella, or cheese curds. Depending on the recipe, you can also try substituting halloumi with Greek cheeses like feta, graviera, kefalograviera, and kasseri, though these will not have as high a melting point.

Where to Buy Halloumi

Now we need to get you some halloumi! The main thing to remember when buying halloumi is that you check the label to ensure it is produced in Cyprus. With its recent rise in popularity, halloumi is now carried in many major grocery stores, specialty markets, and even cheese stores. Additionally, you can almost always find it at a local Middle Eastern or Greek market.

Halloumi Recipes and Inspiration

We have many halloumi recipes to tempt you! Try halloumi saganaki with lemon juice and oregano for a simple appetizer, or make it into a light meal with some bread and a salad. Check out our round-up of halloumi recipes for even more ideas.