Skip to content
FriendsPantry
Halloumi

Eggs & dairy · Fresh cheeses

Halloumi

Firm, salty, squeaky Cypriot brined cheese that browns on a grill or pan without melting.

Also called: hellim

A kind of cheese

1 recipe with it

Photo: Halloumislicefresh.jpg : J.P.Lon derivative work: Zlerman ( talk ), via Wikimedia Commons (public-domain)

What it is

Halloumi is traditionally made from sheep's and goat's milk (often with cow's milk) and heated in whey, which gives it a high melting point. It is white, firm and layered, with mint sometimes folded in, and squeaks between the teeth. It is saltier than paneer.

How it’s used

  • Grilled or fried slices with lemon
  • Skewered with vegetables
  • In salads and wraps
  • Breakfast with eggs and tomatoes

Characteristics

Taste
Salty, milky and mildly tangy.
Texture
Firm and squeaky raw; golden-crusted and soft when cooked.
When cooked
Holds its shape on direct heat and develops a crust; it turns rubbery as it cools, so serve hot.
Sold as
fermented
Cooking uses
Commonly cooked, Suitable for grilling, Suitable for frying

Storage

Refrigerated. Unopened packs keep well in the fridge; once opened, keep in brine or salted water and use within a few days.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Nutrition per 100 g

Energy
295 kcal
Protein
23.75 g
Carbohydrate
5.58 g
Fat
19.78 g
Fibre
0 g
Sugars
1.9 g

USDA FoodData Central: Cheese, mozzarella, low moisture, part-skim (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Paneer — 1:1; season with salt.
  • Queso para freír or Greek kefalotyri — Firm frying cheeses that also hold their shape.

Related ingredients

Recipes with halloumi

More fresh cheeses