What is Halloumi? Find out right here! How to use it, how to cook with it and of course, halloumi recipes too!
Previously published in 2018. Republished with updated content, August 2023.
Estimated reading time: 7 minutes
What is Halloumi?
Halloumi is an unripe, semi hard white cheese that originated in Cyprus but is now popular all over the Middle East and the Mediterranean. It’s believed to have been produced on the island as early as the 4th century, and is very much a national institution there.
Traditionally, it is made from sheep milk or a combination of sheep and goat milk. However, these days, it is fairly common to find cow’s milk halloumi, as dairy milk is cheaper and easier to find.
However, after much wrangling amongst farmers, in 2012, the Cyprian government mandated that to be called authentic Cyprian halloumi, it had to be made with at least 51% sheep or goat milk.
This Middle Eastern and Cypriot cheese doesn’t melt when it’s cooked, no matter what you do to it. So it’s perfect for grilling, frying, barbecuing and just about anything else!
How is Halloumi Made?
Modern halloumi production starts with heating milk up. Rennet is then added, helping the milk coagulate into curds and whey. Notice that no acid is added, unlike with many other cheeses, like in this homemade paneer recipe.
These curds are pressed to remove more liquid. The original whey is then heated to over 80℃ to dispel its proteins which form little pieces of curd, just like ricotta and cottage cheese. These curds are called anari and are a delicious fringe benefit of making halloumi.
So now we’ve got the original curds and the twice heated whey. Right? These are boiled together to over 90℃. This boiling of the curds further hardens the halloumi. When done, the halloumi cheese is salted and may be flavoured with mint leaves.
These halloumi pieces are then placed in brine for 1-3 days before being packed in airtight containers for selling. Mature halloumi is kept in brine for up to 40 days.
What does Halloumi taste like?
Halloumi is a pretty mild cheese. It is creamy, yet slightly tangy and a little salty. It is often compared to feta but its flavour is pretty unique and its aroma is nowhere near as strong as feta cheese. The more sheep or goat milk it contains, the stronger its aroma.
Its flavour, as described above, is somewhere between feta and mozzarella.
Halloumi is a semi hard cheese and when raw, has a chewy, springy and squeaky texture. Once it’s cooked, its texture softens but will tighten up and become squeaky again as it cools.
When you grill, barbecue or pan fry halloumi, the middle relaxes, but it doesn’t melt, while the “skin” caramelises and take on a delicious golden and caramelised colour and flavour.
Does Halloumi Melt?
Not in the regular kitchen, it doesn’t. It has a high melting point, so give it your best shot and it’ll still remain standing. This is why it’s often advertised as a grilling cheese. Remember I mentioned boiling the Halloumi curds in the twice heated whey?
This boiling of the pressed curds in the purified whey is what ensures halloumi doesn’t melt when cooked. The cheese cooks inwards, much like poaching an egg. The proteins tighten and strengthen, making them heat resistant when cooked later.
Where to Buy It?
In many parts of the world, Halloumi is a fairly common cheese. It will be found in the cheese aisle in your supermarket, along with all the regular cheese sold. However, what’s regular depends on where in the world you are!
Here in the UK, we tend to have a section for lots of cheddar, mozzarella and the like. Halloumi is usually next to it, along with cheese that share similar characteristics, like feta and paneer.
How to Cook Halloumi?
The first thing you have to bear in mind is that it doesn’t melt when heated. So whatever you are cooking it in, it will retain its shape.
The most popular way of cooking halloumi is to pan fry, grill or barbecue slices of this Cypriot cheese. But you can also bake it in the oven or grate it like you would your favourite cheese, whether leaving it raw or before cooking.
But if truth be told, the first 3 methods are done in minutes and are definitely the best way to cook halloumi. Recipes below.
In the last 5 years or so, halloumi fries have become so popular that it feels like you can’t dine anywhere without seeing them on the menu.
Difference between Halloumi and Paneer
While they are both semi hard cheeses that don’t melt when cooked, halloumi and paneer are not all similar. For one thing, the former is a low (or no) acid cheese, while the latter is made with the introduction of some form of acid.
Paneer is pretty bland (unless flavoured) and is like eating solid milk, according to my kids! Because let’s face it, that’s all it is, milk, boiled and split for the curds.
Halloumi, on the other hand, as we’ve discussed, is slightly tangy and salty.
Fancy an easy homemade paneer recipe? Here you go.
How to Store
Once opened, store halloumi in an airtight container, covered in water (it doesn’t have to be salt water). It will keep for a week this way.
If you’re too lazy, like me, just wrap it up in clingfilm and use within 2 days. You can also freeze it by triple wrapping it in clingfilm for up to 6 months.
Halloumi Substitutes
There are quite a few semi hard cheeses that you can use as substitute if you can’t find this Mediterranean cheese. Some examples are:
- feta
- South Asian paneer
- Mexican queso panela and fresco
- Greek Kasseri
- Greek Kefalotyri
- Finnish Leipäjuusto
To me, Kasseri is the best substitute for halloumi, with feta a close second, given their tangy flavour.
However, it all depends on what you can get where you live. If you’re struggling to find this Middle Eastern cheese and any of the substitutes mentioned above, make my homemade paneer recipe. You just need milk, lemon juice and salt.
Halloumi Recipes
You can serve it in so many different dishes; its firm texture is amazing for endless recipe ideas. Use a little olive oil or butter to fry. Once fried or grilled, use halloumi:
- in salads
- as a starter or appetiser
- in sandwiches, whether regular or pita bread (or any bread for that matter)
- as a kebab, cutting them into cubes first, perfect as a meat substitute
- in tacos
- in curries, like you’d use paneer
- as part of your tapa, buffet or mezze table
I adore fried halloumi with just some cucumbers and fresh tomatoes. The freshness of the vegetables cuts through and complements the tangy and salty cheese very, very well.
Halloumi has a special relationship with honey, and I almost always use it when cooking with this tangy cheese. Here are 2 halloumi recipes on LinsFood. Look out for a new one in a few days.
If you enjoyed this article and found it useful, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating! 😉Thank you!
If you make any of my recipes, post them on Instagram or Facebook and tag me @azlinbloor and hashtag it #linsfood.
Lin xx
What is Halloumi and How do you Cook It?
Equipment
- frying pan
- Spatula
- Knife
- Chopping board
- kitchen paper
Ingredients
- 400 g halloumi
- 2 Tbsp EV olive oil
- 1 Tbsp runny honey
- freshly ground black pepper
Instructions
- Drain the halloumi and cut into thin slices, about 1cm in thickness (just less than ½"). Pat the slices dry with the kitchen paper.
- Heat the oil in a large frying pan on medium-high heat and fry the halloumi slices for 60 – 90 seconds each side. You'll know they're done when they're a lovely golden brown.Do this in 2 batches, if necessary.
- Dish up immediately, with a drizzle of the honey and some pepper.This is the simples way to cook halloumi. Look out for my Za'atar and Honey Halloumi in a couple of days.
This was very helpful, thank you!
My pleasure.
That the best explanation of halloumi I’ve read. I didn’t realise you can get just the dairy version. Will look for it here.