Halloumi
A firm, brined cheese from Cyprus, traditionally made from sheep and goat milk, now often with cow's milk. Its high melting point makes it a cheese for frying and grilling.
| Category | Cheese |
|---|---|
| Maker / Origin | Cyprus |
| Storage | Keep in its brine in the fridge, sealed. Once opened, keep it submerged in fresh lightly salted water. |
| Shelf life | Weeks unopened in brine; about 1 to 2 weeks once opened. It freezes well for up to 3 months. |
| Best uses | Grilled or fried in slices, salads, wraps, skewers, and breakfast plates. |
| Substitutes | Paneer, queso de freír, or firm mozzarella in a pinch. |
| Pairings | Watermelon, lemon, mint, honey, and grilled vegetables. |
| Last checked | October 18, 2026 |
About it
Halloumi is kneaded, folded with mint, and stored in brine, which keeps it for months unopened. Heated, it softens and browns without melting away, squeaking slightly against the teeth. In 2021 it gained protected status in the European Union.
Storing it
Brine is its preservative; dry storage shortens its life and toughens it. Pat slices dry before frying so they brown instead of steaming.
Using it
Slice halloumi about a quarter inch thick and sear in a dry or lightly oiled pan until golden on both sides. Serve at once; it firms as it cools.
Swaps & pairings
Paneer fries the same way with a milder taste. Queso de freír is the closest Latin match. Firm, low-moisture mozzarella browns but will spread more.
More from this maker: Cyprus