Halloumi Cheese Guide: 4 Tips for Cooking With Halloumi

From the Greek “khalloúmi,” halloumi is a semi-hard cheese from the Mediterranean island of Cyprus, consisting of layers of pressed curds sold in firm, rubbery bricks. For halloumi production, producers add a vegetarian rennet (a mixture of enzymes that facilitates the cheesemaking process) to boiling milk to separate the curds and whey. Next, they drain the whey off, leaving the curds behind to be pressed, before gently heating the molded cheese in either a brine solution or whey, creating a protective skin.

Fresh halloumi is often packaged with fresh mint leaves, which helps preserve the brined cheese. Popular ways to consume halloumi include raw with a squirt of lemon juice, and fried or grilled for a quick meze (appetizer) or snack.

Here are some tips to help you achieve great results when cooking with halloumi cheese:

1. 1. Embrace the heat. Halloumi has a high melting point, which makes it ideal for cooking over high temperatures. This heat turns the exterior golden brown and crispy while transforming the insides to grilled cheese levels of gooey perfection. Sear it in a nonstick pan with a bit of olive oil, grill it straight on the grates, or lightly bread it for fried halloumi.
2. 2. Lightly grease the cooking surface. Just like searing fish, meat, or vegetables, halloumi crisps up best when there’s a little fat in the pan (or on the grill), like a tablespoon or two of olive oil.
3. 3. Pair it with fruit. The soft, smoky, creamy sweetness of grilled halloumi is a natural fit for grilled stone fruits like peach, pan-fried slices of pear, or even watermelon.
4. 4. Store it in the fridge. Store unopened halloumi in the refrigerator. Unused halloumi slices will keep in the refrigerator in an airtight container of salted water for one to two weeks.

Few cheeses can mimic the unique, snappy texture of cooked halloumi, but depending on the preparation, these options might suffice:

1. 1. Mozzarella. Mozzarella is made from cow’s milk and doesn’t feature the tangy, bright undertones you’ll find in halloumi. The soft, stretchy texture of fresh, pulled mozzarella can be a close second to raw halloumi.
2. 2. Paneer. Halloumi’s doppelgänger can withstand high temperatures just as well, so it can be grilled and fried. Paneer is a bit firmer and springier than halloumi, but it gets the job done, especially in a dish like barbecued skewers.
3. 3. Panela. Panela is a semi-soft, white cow’s milk cheese from Mexico made from skim milk and vegetarian rennet, in much the same way as halloumi. Also known as queso panela, this Mexican cheese is firm, flexible, and will not melt when heated.

While halloumi and paneer often share a shelf at the grocery store, there are some distinctions between these two types of cheese. While both these chewy, compacted cheese curds make a signature squeaky sound when cooked—caused by the curdling agents used in the base milk—they come from different sources. Indian paneer comes from cow’s milk curds, while halloumi is made of either sheep's milk or goat's milk, or a combination of the two (though cow’s milk halloumi does exist).

Paneer is an unaged, fresh, farmer-style cheese that is not commonly consumed when raw. Conversely, halloumi is often consumed raw, though some recipes call for grilling or frying it.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.