Halloumi

A cheese that doesn’t melt

The remarkable property of halloumi is its high melting point — over 90 °C (190 °F). Sliced halloumi can be directly grilled, pan-fried, or even barbecued without melting or losing shape. It develops a golden crust while staying firm inside.

This unique behavior comes from the cheesemaking process: the curds are heated in their own whey, then the formed cheese is heated again before brining. The double-heating denatures the proteins so they can’t re-melt at typical cooking temperatures.

A 700-year-old recipe

Halloumi recipes have been traced in Cypriot writings to the 16th century, with the technique likely older. The traditional recipe uses sheep or goat milk (or a blend), with mint leaves folded inside the cheese during the brining step — the mint is one of halloumi’s signature aromatics.

Cyprus successfully secured EU Protected Designation of Origin (PDO) status for halloumi in 2021 — meaning only cheese made on the island under specific conditions can be labeled “halloumi” within the EU.

How to cook

Standard preparation: cut into 1 cm slices, place on a hot pan or grill, cook 2 minutes per side until golden brown. The cheese exudes some moisture but stays firm. Serve hot — it gets rubbery as it cools.

Common pairings:

• Lemon and oregano — classic Cypriot
• Watermelon and mint — summer salad
• Pita and salad — Mediterranean wrap
• Grilled vegetables — alongside zucchini, eggplant, peppers

Vegetarian “meat”

Halloumi has become a popular vegetarian meat substitute in Western cooking — its grilling behavior, salty-savory flavor, and substantial mouthfeel make it a stand-in for grilled meat in vegetarian burgers, BBQ skewers, and “meat-and-three” plates.

The salt content (over 4% by weight) is high — more sodium per gram than processed cheeses or even some salt-cured meats. People watching sodium intake should portion carefully.

Squeaky cheese

Halloumi has a distinctive squeaky texture when bitten — the firm protein structure produces a noticeable squeak against teeth. The same squeak is found in fresh cheese curds (the basis of poutine) and in some other unmelted cheeses. Halloumi’s squeak is part of its appeal.