Cheese Spotlight: Halloumi

Originating from the sun-drenched island of Cyprus in the Eastern Mediterranean, Halloumi is a semi-hard, unripened brined cheese traditionally made from a blend of sheep’s and goat’s milk—and occasionally cow’s milk. Its roots trace back to the Byzantine era (AD 395–1191), and over the centuries, it has become a beloved staple across the Levant, Greece, Turkey, and more recently, the United Kingdom.

What makes Halloumi so unique? Its remarkably high melting point. Thanks to a distinctive technique where fresh curd is cooked before being brined, Halloumi retains its structure under heat—meaning you can grill or fry it without fear of it melting. The result? A satisfyingly crisp exterior, a warm chewy center, and a characteristic "squeak" when you bite into it.

Halloumi’s versatility makes it a standout in kitchens worldwide. It can be served fresh, pan-fried, grilled, or skewered for kebabs—and it shines just as brightly in salads as it does alongside grilled meats or Mediterranean spreads.

Pairing Suggestions

Wine Pairing:
Try Halloumi with a dry Rosé or light-bodied white wine like Sauvignon Blanc or Vermentino. The crisp acidity balances the saltiness of the cheese and refreshes the palate.

Beer Pairing:
Pair with a light Cypriot lager or a citrusy pale ale for a refreshing contrast to its rich, savory bite.

Serving Ideas:

• Pan-fry and serve with grilled vegetables or a drizzle of lemon and herbs.

• Slice fresh into a summer salad or pair with watermelon for a sweet-and-salty twist.

• Serve as Cypriots do: alongside smoked pork or spiced lamb sausage.

• Plate with hummus, falafel, and meze for a Mediterranean feast.

• Fry in olive oil and serve with crackers for a warm, savory snack.

Pro tip: Halloumi is best served warm, just off the grill or skillet, with a squeeze of lemon and a glass of something chilled.