Halloumi is a semi-firm, brined cheese originating from Cyprus, traditionally made from a mixture of goat’s and sheep’s milk, though cow’s milk is also used in modern versions. It’s famous for its high melting point, which allows it to be grilled, fried, or baked without melting completely.
Nutritional Highlights (per 100 g)
- Calories: ~300 kcal
- Protein: 20–22 g
- Fat: 25 g (mostly saturated)
- Calcium: ~700 mg
- Sodium: High, due to brining
Characteristics
- Texture: Firm, slightly rubbery, squeaky when eaten fresh.
- Flavor: Mild, salty, and slightly tangy.
- Cooking: Retains shape when grilled or fried, making it ideal for salads, sandwiches, or appetizers.
Cooking Ideas
- Grilled or Pan-Fried: Slice ½-inch thick, brush with olive oil, and grill or fry until golden. Serve with lemon juice.
- Salads: Combine grilled halloumi with tomatoes, cucumbers, olives, and fresh herbs.
- Skewers: Alternate halloumi cubes with vegetables for kabobs.
- Baked: Bake with roasted vegetables or drizzle with honey for a sweet-savory dish.
💡 Tips:
- Pat dry before grilling or frying to reduce splattering.
- Halloumi is naturally salty—usually no additional salt is needed.
- Can be frozen, but texture may become slightly firmer after thawing.
I can also give you a quick grilled halloumi recipe with a Mediterranean twist that’s easy and delicious.
Do you want me to provide that recipe?
