August 26, 2026
Halloumi: Cyprus Traditional Cheese - Complete Guide to Cooking & Buying
It squeaks when you bite it, it goes golden and crisp in a hot pan, and it refuses to melt. Halloumi is Cyprus's most famous export, and one of the very few cheeses in the world you can put straight on a barbecue.
This is everything worth knowing about it: how it is made, why it behaves the way it does, how to cook it properly, and what to look for when buying.
What Is Halloumi?
Halloumi (Greek: Χαλλούμι, Turkish: Hellim) is a semi-hard, unripened brined cheese from Cyprus, traditionally made from a mixture of goat's and sheep's milk, often with some cow's milk.
It is set apart from almost every other cheese by one property: an unusually high melting point. Where cheddar or mozzarella would collapse into a puddle, halloumi holds its shape, forms a golden crust and turns soft and squeaky inside.
It is sold in blocks, usually folded over in half with a mint leaf tucked inside — a traditional touch that both flavours the cheese and, historically, helped preserve it.
Why Halloumi Does Not Melt
This is the question everyone asks, and the answer is genuinely interesting.
During production, the fresh curds are heated in hot whey before the cheese is finished. That heating denatures the proteins and effectively "sets" the protein structure, in much the same way cooking an egg sets it permanently.
Once that structure is locked in, it cannot be undone. Reheating halloumi later softens it, but the protein network holds together instead of flowing. The result is a cheese you can grill, fry, barbecue or bake and still pick up with your fingers.
How Halloumi Is Made
- Milk is curdled using rennet, forming curds.
- The curds are cut and drained, then pressed to remove whey.
- The curds are cooked in hot whey at around 90°C until they float. This is the crucial step that gives halloumi its heat resistance.
- The cheese is salted, folded in half with fresh mint, and left to cool.
- It is stored in brine, which preserves it and gives it its characteristic saltiness.
Traditionally the leftover whey is not wasted — it is used to make anari, Cyprus's soft ricotta-style cheese.
The PDO: What Changed in 2021
In April 2021 the European Commission registered Halloumi / Hellim as a Protected Designation of Origin (PDO). It was a significant moment: the registration covers both the Greek Cypriot and Turkish Cypriot names, and recognises producers on both sides of the island.
The PDO means genuine Halloumi can only be produced in Cyprus, to a defined specification. That specification requires a minimum of 51% goat and sheep milk, with the remainder cow's milk.
In practice this is being phased in. Cyprus does not currently produce enough sheep and goat milk to meet demand at that ratio, so a transition period allows a higher proportion of cow's milk while the balance gradually shifts. It remains a live and much-debated topic among Cypriot farmers and producers.
What this means for you as a buyer: the higher the goat and sheep milk content, the more traditional — and generally the more flavourful and tangy — the cheese.
What Does Halloumi Taste Like?
- Raw: firm, salty and milky, with a distinctly squeaky texture against the teeth
- Cooked: the salt mellows, the outside caramelises into a savoury golden crust, and the inside turns soft and creamy
- Goat and sheep milk versions: noticeably tangier, richer and more complex
- Higher cow's milk versions: milder, softer and more approachable
How to Cook Halloumi Perfectly
Halloumi is very hard to ruin, but a few details make the difference between good and excellent.
Pan-frying (the classic)
- Slice into pieces about 1cm thick. Thinner and it dries out; thicker and the centre stays cold.
- Pat the slices completely dry with kitchen paper. This is the single most important step — wet halloumi steams instead of browning.
- Heat a dry or very lightly oiled pan over medium-high heat. Halloumi has plenty of its own fat.
- Cook 2–3 minutes per side, until deep golden.
- Serve immediately. Halloumi is at its best in the first few minutes.
On the barbecue
Cut thicker slices, around 1.5cm, so they do not fall through the grill. Brush lightly with olive oil and grill 2–3 minutes a side over medium heat. Halloumi is superb cooked over charcoal on a Cyprus foukou grill, alongside souvla.
In the air fryer
200°C for 8–10 minutes, turning halfway. Excellent for halloumi fries.
In the oven
220°C for 12–15 minutes. Ideal for baking a whole block on top of vegetables or a traybake.
Three Common Mistakes
- Not drying the cheese first. Surface moisture prevents browning entirely. Always pat it dry.
- Cooking it too slowly. Low heat dries halloumi out before it colours. You want it hot and fast.
- Letting it sit. Halloumi firms up and becomes rubbery as it cools. Cook it last and serve it straight away.
If your halloumi tastes too salty, soak the slices in cold water for 10–15 minutes before cooking and pat dry.
What to Serve With Halloumi
- Watermelon — the classic Cypriot summer pairing, and a genuinely perfect one
- Lemon — a squeeze over hot halloumi cuts the salt beautifully
- Warm pitta bread with tomato, cucumber and mint
- Honey and thyme — drizzled over while still hot
- In a salad with rocket, pomegranate and good Cypriot olive oil
- With souvla and grilled vegetables as part of a barbecue spread
Choosing Halloumi: What to Look For
Two things matter most:
1. The milk. Look at the label. Halloumi made predominantly from goat's and sheep's milk is the traditional style — tangier, firmer and more characterful. Cow's-milk-heavy halloumi is milder and softer, which some people prefer, especially for children.
2. Made in Cyprus. Thanks to the PDO, anything legitimately labelled Halloumi is Cypriot. Products labelled "grilling cheese" or "halloumi-style" made elsewhere are imitations — often perfectly edible, but not the same thing.
Our Halloumi Selection
We ship authentic Cypriot halloumi directly from the island, including traditional village varieties you will rarely find outside Cyprus.
A reliable, widely loved traditional halloumi. A good place to start if you are new to it.
Village-style, made with goat and sheep milk. Tangier and firmer — the traditional flavour.
Pure goat's milk halloumi in a larger block. Rich, distinctive and excellent on the grill.
Handmade village halloumi from a single Limassol producer. As traditional as it gets.
A traditional halloumi from Pissouri, in a convenient single-block size.
Browse all halloumi and Cypriot cheeses →
How to Store Halloumi
Unopened, halloumi keeps for a long time — often up to a year in its sealed brine packaging, refrigerated. Check the date on the pack.
Once opened, keep it submerged in its brine in an airtight container in the fridge and use within about two weeks. If you have discarded the brine, make your own with roughly one tablespoon of salt per cup of water.
Freezing works well. Slice it first, separate the slices with baking paper, and freeze for up to six months. You can cook it straight from frozen — just add a minute or two.
Frequently Asked Questions
Can you eat halloumi raw?
Yes. It is perfectly safe and quite pleasant raw — firm, salty and squeaky. But cooking transforms it, so most people grill or fry it.
Why is my halloumi rubbery?
Almost always because it has cooled down. Halloumi firms up quickly after cooking, so serve it immediately. Overcooking on low heat will also toughen it.
Is halloumi healthy?
It is high in protein and calcium, and being unripened it is relatively low in lactose. It is also high in salt and saturated fat, so it is best enjoyed in moderation.
Is halloumi vegetarian?
It depends on the producer. Traditional halloumi uses animal rennet, though some producers use vegetarian rennet. Check the packaging.
What is the difference between halloumi and feta?
Feta is soft, crumbly and matured in brine; halloumi is firm, springy and heat-resistant. Feta cannot be grilled — it breaks down. They are completely different cheeses.
Why does halloumi squeak?
The tightly bound protein structure rubs against tooth enamel as you chew. The same structure that stops it melting is what makes it squeak.
Can halloumi be made outside Cyprus?
Not under that name. Since the 2021 PDO, only cheese produced in Cyprus to the official specification may be called Halloumi or Hellim.
Where to Buy Authentic Halloumi
Supermarket halloumi outside Cyprus is usually the mass-market, cow's-milk-heavy style. The village varieties made with a high proportion of goat and sheep milk taste noticeably different, and are far harder to find abroad.
We ship authentic Cypriot halloumi directly from the island. Browse our halloumi range here, or explore the rest of our Cypriot and Greek pantry.
Planning a proper Cypriot barbecue? Take a look at our Cyprus foukou charcoal grills, and pour a glass of Zivania to go with it.