Halloumi is a semi-hard cheese from Cyprus, traditionally made from a blend of sheep and goat milk and folded with mint leaves before packing. Its defining property is a high melting point, achieved by heating the curd during production, which sets the proteins so they will not flow under heat.

Flavor Profile

Halloumi is salty and milky with a firm, dense, distinctly squeaky texture against the teeth. The flavor is mild but the salt is assertive, a result of brine storage. Mint is traditionally folded in, adding a fresh herbal note. When grilled, the exterior caramelises and turns nutty while the interior softens.

How to Use

Slice half an inch thick and grill or pan-fry until deep golden on both sides, then serve immediately while hot and tender. Excellent in salads, in pita with vegetables, on skewers, or drizzled with honey and lemon. Soaking briefly in water first reduces the saltiness if desired.

Pairing Suggestions

Pair with a Cypriot or Greek white such as Assyrtiko, a dry rosé, or a crisp lager. Serve with watermelon, mint, lemon, olives, and grilled vegetables.

Storage

Keep refrigerated in its brine. Unopened halloumi keeps for months; once opened use within a week.