Everything You Need to Know About Halloumi, the Grill-Friendly Cheese (and Beyond)

Halloumi is perhaps Cyprus' most famous culinary export, gaining popularity across the globe. Let’s explore more about this beloved cheese and its roots.

What Is Halloumi?

Halloumi, hailing from Cyprus, is a semi-hard, pasteurized cheese traditionally crafted from a blend of goat and sheep milk. Over time, some producers have also started using cow’s milk. While known widely by its Greek name, it is also referred to as ‘hellim’ in Turkish.

Halloumi is an unripened cheese that has a white color with a firm yet creamy texture. When fresh, it’s kept in its natural juices and often wrapped in mint leaves for preservation. In commercially produced versions, mint is typically added for flavor rather than as a preservative. While raw, halloumi feels elastic and firm, but once cooked, it softens in texture. Not only is it tasty, but halloumi is also packed with protein and calcium.

What Makes Halloumi Squeak?

If you’ve ever tasted halloumi, you’ve probably noticed its signature squeak, much like cheese curds. This distinctive sound is created by rennet, which is used to curdle the milk during production. The proteins and rennet in halloumi interact in a way that produces the squeak as the long protein strands rub against your teeth enamel.

Halloumi’s Protected Status

On March 30, 2021, halloumi reached a pivotal moment in its history, one that many Cypriots had eagerly awaited for years. The European Union granted halloumi Protected Designation of Origin (PDO) status, officially recognizing it as a product uniquely tied to Cyprus. This means halloumi can only be made in Cyprus following specific regulations, and no other product can legally bear the name ‘halloumi’ within the EU.

What Is the Taste of Halloumi?

Now that we know what halloumi is and where it comes from, let’s dive into its taste and how it’s enjoyed. When traditionally made with a blend of goat and sheep milk, halloumi has a mildly tangy, salty flavor and a spongy, chewy texture.

Since halloumi is often sold in brine, it can be quite salty for some. To lessen the saltiness, simply rinse the cheese under cold water and dry it with a paper towel or cloth. For even less salt, you can soak the halloumi in water for up to an hour before patting it dry.

How to Enjoy Halloumi

Halloumi can be eaten both raw and cooked. Thanks to its firm texture and high melting point, it’s perfect for grilling or frying. Here are a few traditional ways halloumi is commonly used:

Raw
In Cyprus, halloumi is often enjoyed raw, especially for breakfast, paired with sweet watermelon during the summer. It can also be added to sandwiches with fresh cucumbers and tomatoes.

Grated
Halloumi is also used as a grating cheese in Cyprus, commonly sprinkled on pasta dishes with chicken and a drizzle of lemon juice for extra flavor.

Fried
In Cyprus, halloumi is often enjoyed fried as part of a hearty breakfast, served alongside eggs, cucumber, tomatoes, and traditional Cypriot sausages like loukaniko or lountza (smoked pork marinated in red wine).

Grilled
Thanks to its ability to withstand high heat, halloumi is an ideal choice for grilling. It won’t melt through the grate, and can be enjoyed on its own or with a squeeze of lemon for a refreshing touch.

How to Prepare Halloumi

Halloumi is simple to cook, whether on the BBQ grill or in a skillet. Our guide on How to Cook Halloumi will walk you through the steps to pan-fry and grill this delicious cheese.

How to Serve Halloumi

Whether raw, fried, or grilled, halloumi in Cyprus is often paired with cold beer, wine, or zivania (Cypriot firewater) and is always a key component of a traditional Cypriot meze spread.

When grilled or fried, halloumi is fantastic drizzled with honey or grape molasses for a sweet contrast, or garnished with dried oregano and lemon for a savory kick.

As halloumi’s popularity has spread beyond Cyprus, chefs around the world have embraced its versatility, experimenting with various ways to enjoy it. Today, halloumi can be found in an array of dishes, from omelettes, quiches, and frittatas to tacos, curries, burgers, and much more.

How to Store Halloumi

Unopened halloumi can be stored in the refrigerator for up to a year. Once opened, it will stay fresh for two weeks if kept in brine and stored in an airtight container.

Alternatively, you can wrap halloumi tightly in waxed paper, parchment paper, or cheese wrap, but be sure to rewrap it in fresh paper each time you unwrap it.

Can You Freeze Halloumi?

Halloumi can be frozen for up to 6 months. For best results, wrap it securely in plastic wrap, followed by aluminum foil. When ready to use, let it thaw overnight in the refrigerator.

Halloumi Substitutes

Halloumi is a one-of-a-kind cheese, with a distinct texture and flavor that’s difficult to replicate. If you need a substitute, try cheeses with a high melting point like paneer, queso fresco, firm mozzarella, or cheese curds. Depending on the dish, Greek cheeses such as feta, graviera, kefalograviera, and kasseri might also work, though they won’t melt quite the same way.

Where to Find Halloumi

Ready to buy some halloumi? The key is to look for a label that confirms it’s made in Cyprus. With its growing popularity, halloumi is now available in many large grocery stores, specialty markets, and even cheese shops. You can also find it at most Middle Eastern or Greek markets.

Halloumi Recipes and Ideas

We’ve got plenty of delicious halloumi recipes to inspire you! Try halloumi saganaki with lemon and oregano for an easy appetizer, or turn it into a light meal by pairing it with some fresh bread and salad. For even more tasty ideas, check out our collection of halloumi recipes.