Halloumi
A salty cheese from Cyprus, made from goat and sheep milk, sometimes with added cow’s milk. Its high melting point lets it be fried on a grill or in a pan without melting. It is a star of warm appetizers and salads.
What Is Halloumi?
Halloumi is a semi-hard cheese from Cyprus, traditionally made from a mixture of goat’s and sheep’s milk (sometimes with cow’s milk added). Its high melting point is its most distinctive feature.
This allows it to be cooked on a grill or in a pan until golden brown on the outside without melting. It tastes salty and has a mild mint aroma, which comes from storing the cheese with mint leaves during traditional production.
Halloumi Nutrition Facts
Halloumi is a nutrient-dense cheese (approximate USDA brand data); 100 grams contains about 321 kcal of energy, 21.4 g of protein, and 789 mg of calcium.
What Are the Benefits of Halloumi?
Halloumi is a nutrient-dense cheese with high protein and calcium content; because it is also high in salt, portion control is important.
This is general information; halloumi is a food and is not a substitute for medical treatment. People monitoring their blood pressure should watch their intake because halloumi is high in sodium.
How to Choose Halloumi
When buying halloumi, choose a product sold in brine, with intact packaging and a distant expiration date.
- Check that the brine is clear.
- Do not buy it if the package is bulging or damaged.
- Traditional varieties with mint leaves add extra aroma.
How to Store Halloumi
Halloumi stays fresh for 3–4 weeks in the refrigerator in its own brine; after opening, prepare fresh brine for storage.
Using Halloumi in the Kitchen
Halloumi is grilled, pan-fried, or cooked on skewers and served in appetizers, salads, and warm snacks.
How to Make Grilled Halloumi
Cut halloumi into thick slices and cook each side in a hot, ungreased pan or on a grill for 2–3 minutes, until golden brown; serve hot with lemon and olive oil.
What Recipes Use Halloumi?
Grilled halloumi, halloumi salad, halloumi with watermelon, and vegetable-and-halloumi skewers are among the best-known recipes.
Frequently Asked Questions
What is halloumi good for?
It is a nutrient-dense cheese with high protein and calcium content and can be eaten in moderation as part of a balanced diet.
Why does halloumi not melt?
The high-heat stage during production changes the cheese’s protein structure and raises its melting point, helping it hold its shape on the grill.
How do you cook halloumi?
Cook each side in a hot, ungreased pan or on a grill for a few minutes, until golden brown; overcooking makes the texture tough.
Can halloumi be eaten raw?
Yes, but because it is quite salty and has a rubbery texture, it is usually preferred cooked.
How do you store halloumi?
It stays fresh for 3–4 weeks in the refrigerator in its own brine; after opening, prepare fresh brine.