Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture. Since the cheese has a high melting point, it can be easily fried or grilled. Its unusualness lies in the preparation of the cheese where no acid or acid-producing bacterium is required. Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many a times it is offered as an accompaniment with cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad.


34 ratings


a month ago

There is hardly any other cheese like Halloumi, it has a unique texture and a salty taste. It tastes amazing fried or made into fries.

Meghan Wyatt

a month ago

Irina C

2 months ago

Halloumi classic from Alambra producer. Grilled. Almost white colour covered in herbs (mint). Firm almost chewy texture. Milky creamy flavour, quite salty. Delicious on salads.

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