Natural form

A block of fresh halloumi cheese showing its firm, springy white texture and layered rind.

Shows the raw cheese's distinctive firm, white, semi-opaque form and slightly ridged surface that distinguishes it from softer cheeses.

Dairy & Eggs

Halloumi

Firm, salty Cypriot cheese with a high melting point — grilled or pan-fried until golden without melting.

Halloumi is a firm, springy brined cheese from Cyprus made from sheep's and goat's milk. Its unusually high melting point lets it be grilled or pan-fried until golden and squeaky without collapsing. Salty and mild, it is served seared with lemon, in salads, or as the Greek-style fried saganaki.

Halloumi is a semi-hard, brined cheese originating from Cyprus that has earned Protected Geographical Indication (PGI) status in the EU. What distinguishes it from virtually every other cheese is its remarkable thermal stability — the curd is briefly cooked in whey during production, which denatures the proteins and raises the melting point to approximately 170°C (340°F). This means halloumi can be grilled, pan-fried, or even deep-fried without turning into a puddle, making it one of the few true grilling cheeses in the world. The texture transforms dramatically with heat: raw halloumi is firm and almost rubbery, slicing with a satisfying density, while cooked it develops a deep golden crust with a tender, yielding interior. The characteristic squeak against your teeth — caused by dense protein networks in the curd — is a reliable indicator of freshness. Traditionally made from a blend of goat's and sheep's milk (with up to 20% cow's milk in some modern versions), halloumi carries a mildly salty, slightly tangy flavor with clean milky notes. The high salt content in both the cheese itself and its brine solution acts as a natural preservative, extending shelf life significantly compared to other fresh cheeses.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Traditional Halloumi

Made with goat's and sheep's milk; original Cypriot style with robust flavor and firm texture

Hellim

Turkish Cypriot name for the same cheese; produced under similar traditional methods in Northern Cyprus

Reduced-fat Halloumi

Lower fat content, often using skimmed milk; slightly softer texture and milder flavor

Smoked Halloumi

Cold-smoked over wood chips; adds savory, smoky dimension; excellent for salads and charcuterie

Pre-sliced Halloumi

Convenience format; often thinner cuts; prone to drying out faster than whole pieces

The Science of the Squeak

That distinctive squeak when you bite into fresh halloumi is not a gimmick — it is a reliable freshness indicator. The sound occurs because the cheese's protein matrix, created during the cooking-in-whey step, forms a dense, elastic network. As your teeth compress the cheese, the protein strands rub against each other and vibrate, producing the audible squeak. This texture disappears as halloumi ages, so a squeak means the cheese is fresh and will hold its shape well during cooking. If your halloumi no longer squeaks but hasn't turned slimy or sour, it is still safe to eat but may be more fragile on the grill — reduce cooking time and handle gently.

Fresh halloumi squeaks; lack of squeak indicates age
Squeak disappears with cooking — it is not present in the finished grilled product
Spongy or crumbling texture after cooking suggests cheese is past its best

Controlling Saltiness

Halloumi's salt content varies significantly between brands and production methods. If your halloumi tastes too salty, a simple soaking technique brings it into balance: submerge slices or blocks in lukewarm water for 30 minutes before cooking. Pat thoroughly dry afterward — moisture is the enemy of a good crust. Conversely, if your halloumi tastes flat, skip the soaking and consider adding a pinch of salt to the cooking surface or using a brine-cured variety.

Soak 30 minutes in lukewarm water to reduce saltiness
Pat completely dry after soaking before cooking
Brands vary — taste a raw piece before deciding whether to soak

Common uses

Grilled or pan-fried slices as a main course or part of a meze spreadHalloumi and watermelon salad with mint and lime — a summer staple across Cyprus and beyondBurgers and sandwiches where it holds shape and adds savory-saltinessSkewered on grills or under the broiler alongside vegetablesBaked in the oven with honey and fresh herbs as a simple appetizerCrumbled into salads or grain bowls as a meat substituteFried alongside eggs for breakfast or brunchTempura-battered and deep-fried for a crispy bar snackStuffed into wraps and flatbreads with grilled vegetables and sauces

Tips & pitfalls

Pat the cheese completely dry with paper towels before cooking — moisture prevents browning and causes dangerous oil splattering
Use medium-high heat; high heat toughens the exterior before the inside warms through
Oil the cheese itself, not just the pan, to ensure even caramelization and prevent sticking
Cook undisturbed until a golden crust forms, 2–3 minutes per side, before flipping
For extra-charred results, press gently with a spatula during the last minute of cooking
Score a crosshatch pattern into the surface before grilling for pronounced grill marks
Store submerged in its brine at all times; air exposure dries and toughens the cheese
Freeze only when cooking is the end use — texture turns spongy when thawed, making it best suited for frying
For less salty halloumi, soak in lukewarm water for 30 minutes before cooking
Add to pre-made dishes in the last 5 minutes to warm through without overcooking and toughening

Nutrition

389kcal

Energy

1628 kJ · per 100 g

Where the calories come from

Protein 26%Carbs 2%Fat 72%

Protein

25.6g

51% DV

Carbs

1.6g

1% DV

Fat

31.1g

40% DV

Fiber

0% DV

Sugars

1.6g

of which

Sodium

800mg

35% DV

Notable micronutrients

Vitamin B1270% DV

Calcium42% DV

Zinc32% DV

Vitamin A29% DV

Phosphorus28% DV

Selenium26% DV

Source · USDA FoodData Central · approx. Cheese, fontina

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In the shops

Matched grocery products

Light Mozzarella
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Fresh Mozzarella
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€0.90
Galbani Light Mozzarella
GALBANI · kg · Bonpreu
€1.95
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Mini Mozzarella Balls
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GALBANI Mozzarella Maxi Fresh
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€3.99

Good to know

Origin: Cyprus — documented since the 13th century; Protected Geographical Indication (EU)
Primary milks: Goat's and sheep's milk; up to 20% cow's milk permitted
Style: Brined, semi-hard, unripened cheese; curd cooked in whey during production
Melting point: ~170°C (340°F) — significantly higher than most cheeses
Texture: Firm, dense, rubbery when raw; develops golden, caramelized crust when cooked
Flavor: Mildly salty, slightly tangy, with clean milky notes
Color: White when fresh; may show slight yellowing near the rind
Shape: Rectangular blocks, loaves, or rounds; typically 750g to 1kg pieces
Storage: Refrigerate submerged in original brine up to 6 months sealed, 2–3 weeks once opened
Fat content: ~25% full-fat; reduced-fat varieties available

Substitutes

Paneer — Indian fresh cheese; similar firm texture and high melting point; less salty; ideal for grilling and frying; closest functional match
Kefalotyri — Greek hard table cheese; similar high melting point; more aged and pungent flavor; suitable for grilling
Queso Panela — Mexican white cheese; soft texture raw, firms when cooked; good for frying; milder flavor
Low-moisture Mozzarella — Nearest supermarket substitute; browns similarly but lacks halloumi's rubbery chew and inherent saltiness
Feta (grilled block) — Crumbling prevents true substitution, but grilled feta offers similar char and saltiness in salad applications