Halloumi is a fresh, semi firm cheese. Slightly tangy and salty, halloumi can be grilled, fried or broiled and won’t melt. Similar to India’s non-melty cheese, Paneer, halloumi softens when warmed but instead of melting can attain a crispy crust.

The secret to halloumi's sturdy structure is that the whey is heated before the cheese is formed. The protein bonds are broken before forming into curds which is the opposite of most cheeses.

Halloumi is a fun cheese to cook with. It pairs especially well with mint which brings out its flavor and acts as a preservative. Some cooking suggestions follow.

Summer 2017 Mag Cover

Summer 2017 Mag Cover

Subscribe to our magazine to get the recipe for Halloumi Kebobs as featured on the cover. 


Cut halloumi into 1-inch cubes and string onto soaked wooden skewers with peppers, onions and tomatoes. Brush with olive oil and grill until deep brown crust has formed and the vegetables are caramelized. Drizzle with a mint vinaigrette.


Pan Fried

Cut halloumi into ½ inch cubes. Heat a small pan, lightly coated with evoo, over medium heat. Cook halloumi until golden brown on all sides, about 2-3 minutes per side. Serve over a salad or as croutons for a tomato soup.