As a vegetarian and self-proclaimed cheese connoisseur, I am a huge fan of halloumi. It's salty, chewy, satisfying, and a slightly more grown-up way to eat mostly cheese for dinner. Halloumi is well seasoned, but essentially a blank slate. No matter what's in your fridge or what you're in the mood for, halloumi can bring your dinner together.
What Is Halloumi?
Halloumi is a semi-firm, fresh cheese historically made from sheep or goat's milk, hailing from the island of Cyprus. Similar in texture to a cheese curd, halloumi has a salty taste with a slight tang — similar in flavor to feta. In American grocery stores, you'll most commonly find halloumi made from cow's milk, which yields a slightly softer (but just as delightfully squeaky and chewy) texture, compared to the traditional varieties.
All About Halloumi, the Cheese Perfect for the Grill (and So Much More)
Similar to other fresh cheeses like paneer, halloumi doesn't melt when heated which makes it perfect for things like grilling, frying, or baking. Since halloumi is a dense cheese, it's packed with protein and can easily hold its own as a vegetarian-friendly protein option. That said, it's important to note that some halloumi cheese is produced using animal rennet — an ingredient many who follow a vegetarian diet consider off limits. If animal rennet is a product you (or your vegetarian dinner guests) avoid consuming, you'll want to be mindful when shopping and seek out a brand that uses vegetable rennet to curdle the milk used for their halloumi.
How to Cook Halloumi
Halloumi is the perfect protein to add into your dinner rotation because it is so incredibly easy to cook. It requires almost no prep-work beyond just cutting it into whatever shape you like; and from there, it's a breeze. The possibilities for this versatile cheese are truly endless. Halloumi naturally plays well with Mediterranean flavors so serving it skewered with veggies on kebabs, as a part of a loaded hummus plate, in a grilled zucchini and eggplant sandwich, or in your favorite salad are all wins.
On the Grill
Because it doesn't melt, halloumi is a match made in heaven for the grill. It retains its firm texture, but develops a wonderful charred exterior, with deep, smoky flavor. Cut the cheese into planks and toss it on the grill as-is. If you're feeling like doing slightly more, cube it and put it onto skewers or brush your halloumi planks with your favorite marinade first (my go-to combination is olive oil, lemon juice, oregano, and salt and pepper).
In the Pan
When grilling season is over, halloumi is delicious simply seared in a pan. It's the perfect weeknight preparation because it's done in about 6 to 8 minutes. In a non-stick skillet, halloumi forms the dreamiest, crispy brown crust without any oil. Just toss it into your favorite non-stick pan for 3 to 4 minutes per side and you'll have a glorious protein that tastes reminiscent of the crispy brown cheese that oozes out of a grilled cheese sandwich and gets caramelized on the pan. (If you're not familiar, that's a very good thing.
17 Delicious Ways to Eat Halloumi
Halloumi's high salt content makes it super flavorful on it's own, but in the last minute or two of cooking, I love to drizzle on a teaspoon or so of hot honey, a few picked sprigs of thyme, and a pinch of sumac (if you have it). Finish it on the plate with the zest of half a lemon and a crack of fresh pepper, and you'll have your new favorite cheese delivery system — perfect for a last-minute appetizer, nestled onto a mound of couscous, or wrapped up in a pita.
Deep-Fried
I was once working at a restaurant and we had a few slices of halloumi leftover from a special we'd been running. I was hungry, so I did what anyone with access to a deep-fryer would do — I cut the cheese up into chunks and dropped it into the fryer. On that day, I achieved one of my greatest accomplishments in life thus far: the discovery of halloumi croutons. I dropped those crispy little hunks of salty deliciousness onto a plain green salad with a bracing vinegary dressing, and I was in heaven. If you don't happen to have a commercial deep-fryer at home, this can easily be achieved by pan frying in enough vegetable oil to come at least halfway up the side of the halloumi cubes. Halloumi definitely achieves a nice crust in a pan without any oil, but for croutons, you want that extra crunch and frying them is the best way to do it. Top your next Greek salad with a handful of halloumi croutons and you'll never look back, I promise.
FAQs
It's very high in protein – 7 grams in every 28-gram serving, in fact – which could suggest that halloumi is a healthy addition to that veggie kebab. You probably already know this, but protein is essential for loads of bodily functions, including hormone production, immune function, and tissue repair.
Is halloumi a good substitute for meat? ›
A useful meat replacement. Being high in protein, halloumi makes a valuable dietary inclusion, especially for those following a lacto-vegetarian diet. Although, be aware not all halloumi cheese is vegetarian-friendly some are produced using animal-derived rennet, so check labels.
Does halloumi have meat in it? ›
It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute.
What is halloumi cheese made from? ›
Halloumi is a semi-hard cheese made principally in Cyprus from sheep or goat milk or mixture of the two. The raw milk is coagulated as for Feta cheese. The blocks of the cheese (10 × 10 × 3 cm) are heated at 92–95°C in the whey extracted during draining.
Is halloumi a protein substitute? ›
Not to mention, for all the vegetarians out there, halloumi's firm texture makes it an excellent, and protein-filled, meat substitute.
Can I eat halloumi every day? ›
It's best to eat it in moderation as part of a balanced diet. Halloumi is a semi-hard cheese typically made from the milk of goats, sheep, or cows. It's known for its tangy taste and firm, chewy texture. It's been enjoyed for hundreds of years in Cyprus and has recently surged in popularity.
Should you soak halloumi in water before cooking? ›
Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).
Why is halloumi so expensive? ›
Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.
What is halloumi called in the USA? ›
Many Halloumi-style cheeses are prepared by dairy and goat farmers in Canada and the United States. For legal proprietary reasons, these cheeses are usually called Halloumi-style or grillable cheeses. Sometimes they are called grilling cheese or frying cheese, or queso de freír in Spanish.
Can you eat halloumi on its own? ›
Halloumi could be eaten raw, but it typically isn't as its flavour and texture is enhanced when cooked. A big part of enjoying halloumi is the crisp, browned outside and soft inside when cooked, and this would be lost if eaten raw.
Halloumi will keep in the refrigerator for as long as a year, if it's unopened. Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks. Or wrap it tightly in waxed paper, parchment paper or cheese wrap.
Can you eat halloumi raw? ›
You can definitely eat halloumi raw. However, you don't often see uncooked halloumi served in a meal. It's definitely tastier when it's been cooked, as it's just irresistible when it's warm and squidgy – not to mention, you get those lovely crispy bits around the edges.
What is a healthy alternative to Halloumi cheese? ›
Making your own vegan alternative to halloumi at home couldn't be easier. To substitute the dense and chewy texture of halloumi, we're using firm tofu. Silken tofu is far to wet for this recipe – you'll want to use the firmest tofu you can find. It's also a good idea to press your tofu to make it even firmer.
Is halloumi good for building muscle? ›
This salad is rich in protein, from the chicken and the halloumi cheese, which not only supports muscle repair and development, but is an important nutrient for bone health and the immune system. The halloumi contains calcium, which is a key nutrient involved in building strong bones.
Is halloumi healthier than cheese? ›
It has 40% of the Daily Value for calcium and as much protein as an egg in one serving. However, it is not the healthiest cheese available; cottage cheese, ricotta cheese, feta cheese, etc., are a few more nutritious cheese variants than halloumi cheese.
Is feta or halloumi healthier? ›
Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt. Haloumi makes a good cooking cheese thanks to its high melting point.
