There are so many things to love about cheese. It’s rich and creamy and can be used in plenty of delicious ways (we’re looking at you, mac and cheese, grilled cheese and fancy pants cheese plates). It’s also an expansive international category of food, which means that there’s an entire world of cheese to explore and always more types of cheese to try.
I grew up eating paneer, but didn’t think about other cheeses that could hold their shape on a pan or grill, turning golden-brown and crispy on the outside yet staying soft on the inside. That is, until I learned about halloumi. Confused? You’re not alone if you’re wondering, “What is halloumi, exactly?”
The squeaky, semi-firm cheese from the island of Cyprus has been loved for centuries and is finally receiving the global spotlight that it deserves. Salty and firm, halloumi doesn’t melt or crumble like other cheeses when you add heat. Instead, it holds up to heat like a champ, making it the perfect addition to skewers, mezze platters, salads, wraps, sandwiches—you name it!
To dig deeper and learn more about what makes halloumi so special, as well as how best to enjoy it, I asked Cyprus-born Arie Pavlou, Chef/Owner of Bistro Ete in Water Mill, NY, and John Montez, Training and Curriculum Manager at Murray’s Cheese to share their halloumi insights with Parade.
They share info on everything from the cheese’s traditional production methods to pro tips for cooking it perfectly every time. After talking to them, one thing is clear: halloumi is a game-changer and definitely something you need to try ASAP.
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What Is Halloumi?
Halloumi hails from Cyprus, an island in the Eastern Mediterranean Sea located southeast of Greece. The semi-hard cheese is made from sheep or goat milk and is so closely tied to the island that, in 2021, the EU granted halloumi a protected designation of origin (PDO), which means that only cheese that’s produced on Cyprus using the traditional recipe can legally be called halloumi. (It’s similar to Champagne, which can only be called Champagne if it comes from the Champagne region of France.)
“Traditionally, halloumi is made from the especially rich milk of a specific breed of Cypriot sheep whose lush flavor gives the cheese its unique character,” Pavlou tells Parade. Now that more people have been introduced to halloumi, the popularity of the cheese has grown. To keep up with growing global demand, some halloumi producers blend in some cow’s milk, creating a slightly milder version.
Halloumi has a semi-firm, springy texture that famously squeaks when you bite into it, similar to cheese curds. According to Pavlou, you can find two main forms of halloumi in Cyprus: fresh and mature. Fresh halloumi is the semi-hard version that you’ll likely find at your local cheese shop or supermarket. The lesser-known mature halloumi is allowed to sit in brine for a longer period, which turns it into a hard cheese that can be grated.
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How Is Halloumi Made?
While modern halloumi is made with a blend of pasteurized milk, traditionally it is made with high-fat, unpasteurized sheep milk, explains Pavlou. The milk is heated, then rennet is added to help it curdle. The curdling process causes the milk to split into curds and whey. The whey is strained off, and the curd is packed and weighted down in a mold.
After it is completely cooled, the cheese is cut into the desired shape and cooked again in the whey. This is the crucial step in the halloumi production process that allows for the cheese to retain its shape and not melt when cooked.
To make fresh halloumi, the cheese is placed in a brine overnight to let it absorb the salt. For mature halloumi, it’s left in the brine for several days until it turns hard. “There is a bonus byproduct of the halloumi-making process, called anari,” shares Pavlou. “It is a fluffy, ricotta-like cheese that is crafted from the whey that is drained off while making halloumi.”
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What’s the Best Way To Cook Halloumi?
Montez says that traditionally, halloumi is cut into 1/4-inch thick slabs and either grilled or fried. When it’s cooked just right, halloumi gets a deep, golden crust on the outside and stays soft and chewy on the inside. To be able to achieve this amazing combination of textures, start by removing the cheese from the brine and patting it dry. Removing excess moisture will help create the browned, seared crust you’re looking for. If you find halloumi to be too salty (which some people do), you can soak the cheese in cold water for 30 minutes before draining it and patting it dry.
When you’re ready to cook the halloumi, drizzle some olive oil in a heavy skillet or grill pan, and sear the cheese for about two minutes on each side. Or, if you prefer, throw it on an oiled grill and get a nice, smoky char. Because halloumi won’t melt into a puddle like other cheeses, you can also fry or roast it, and it will stay satisfyingly firm and chewy.
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What Are the Best Ways To Serve Halloumi?
“I love snacking on halloumi just as is or eating it with a drizzle of honey after grilling it,” shares Pavlou. That sweet and salty combination hits all the right notes, especially when the cheese is hot and straight off the grill. Honey-drizzled halloumi is a fun party appetizer and is also a great way to get people talking at your next tailgate.
But that’s just the beginning. Pavlou mentions that he also enjoys making a watermelon and halloumi salad in the summer, which is a great combination of salty and sweet flavors. For something heartier, he recommends tossing halloumi with roasted Brussels sprouts and tahini or stuffing them in zucchini flowers. And when he wants to keep things simple, he loves adding a few pan-fried slices of halloumi on top of fried eggs for a quick breakfast upgrade.
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Where Can You Buy Halloumi?
According to Montez, halloumi can be purchased at some supermarkets, many specialty Greek or Mediterranean stores and at Murray’s Cheese. “We carry an excellent, rich halloumi made of 100% sheep’s milk, which is what I recommend looking for when shopping for this cheese to stay as true to the real deal as possible,” he shares.
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What’s the Best Way to Store Halloumi?
Just like many cheeses, halloumi should be refrigerated before and after opening. It typically comes packed in brine and can last for several months if refrigerated unopened.
“Once the package is opened, it can be wrapped in plastic and kept in the refrigerator for up to a week,” says Pavlou. If you’re not planning to use it within a week, halloumi also freezes well. Wrap it up tightly in plastic wrap, stash it in a zip-top freezer bag and freeze for three to six months.
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Do You Have To Soak Halloumi?
This comes down to personal preference. It’s not necessary to soak halloumi, but halloumi is a brined cheese, so it can be quite salty. To reduce the salty flavor, you can soak the cheese in cold water for as little as 30 minutes or as long as 24 hours. Many people skip the soaking step, especially if they’re making a dish where the saltiness can be balanced out by other ingredients. Give the halloumi a taste and see what you prefer.
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What Can You Substitute for Halloumi?
“Any low-acid, fresh cheese can serve as a good substitute for halloumi. Paneer, queso panela or Finnish bread cheese are great alternatives,” Montez suggests. In a pinch, tofu can also serve as a dairy-free replacement.
However, it’s worth noting that while these alternatives can mimic halloumi’s firm texture, its rich, briny flavor is truly one-of-a-kind. So, while you can’t perfectly replicate halloumi’s unique salty bite, these alternatives come close in texture and cooking versatility.
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Sources:
• Chef Arie Pavlou, Chef/Owner of Bistro Ete
• John Montez, Training and Curriculum Manager at Murray’s Cheese
