Halloumi

What is Halloumi?

Halloumi is a white, semi-hard cheese with a springy, dense feel. It is usually shaped into a half-moon and weighs about 220–270 grams. The cheese is known for its squeaky bite and a taste that is salty and sometimes faintly minty. Halloumi does not melt when heated, so it can be cooked on a grill or in a pan until golden on the outside. It is eaten both fresh and aged, with the mature version being firmer and saltier due to storage in brine.

Where does Halloumi come from?

Halloumi comes from Cyprus, where it has been made for centuries. Its roots may go back to Bedouin communities, who valued its ability to keep well without refrigeration. The cheese was first described in Cyprus in the mid-1500s, but similar cheeses were known in Egypt even earlier. Traditionally, it was made in small village groups, mainly from goat and sheep milk, as cows were rare on the island until the 20th century. Over time, the cheese became a major export and an important part of Cypriot food culture.

How is Halloumi made?

To make halloumi, milk is curdled with rennet, then the curds are cut and heated to firm them up. The curds are pressed into molds to remove extra whey, then boiled in hot whey to give the cheese its unique texture. After boiling, the cheese is salted and often sprinkled with mint, then folded and stored in brine for a few days or longer. Fresh halloumi is softer, while the aged version is firmer and saltier from longer brining.

How and when is Halloumi eaten?

Halloumi can be eaten straight from the package, but it is most often cooked. Slices are grilled or fried until browned, then served as part of salads, sandwiches, or alongside vegetables. Its chewy texture and savory taste make it a popular meat substitute, especially for vegetarians. The cheese is enjoyed year-round and is a regular part of meals in Cyprus and beyond.

Kinds of Halloumi

There are two main types: fresh and mature. Fresh halloumi is softer and less salty, while mature halloumi, stored longer in brine, becomes firmer and more intense in flavor. Traditionally, only goat and sheep milk were used, but modern halloumi often includes cow's milk, especially in exported versions. Some producers add mint for a distinctive note.

What Halloumi means

Halloumi is a symbol of Cypriot identity and a major export, making up a significant share of the country's overseas sales. It is widely eaten in Cyprus and has become popular in many other countries, especially the UK. The cheese is protected by naming rules in some regions, so only cheese from Cyprus can be sold under this name in certain markets. Halloumi also appears in Cypriot literature and family names, reflecting its deep roots in the island’s life.

Questions people ask about Halloumi

Good reading and sources

• How halloumi took over the UKBBC, Article
• Halloumi hell: how will we survive the cheese crisis?The Guardian, Article

• Halloumi on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data