Common Name: Halloumi

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Halloumi is a semi-hard, brined cheese originating from the island of Cyprus. There are written references to the cheese that date back to the Byzantine era (10th century). By the end of the Middle Ages (5th-15th centuries), it had become a household staple in Cyprus.

Traditionally, it was made from a mixture of sheep and goat milk; however, modern commercial production often includes cow milk as well. The practice of storing cheese in brine helped preserve it for longer periods in hot Mediterranean temperatures without modern refrigeration. It’s also delicious.

During the Ottoman Empire (16th-19th centuries), halloumi spread beyond Cyprus and into surrounding areas. By the 20th century, Cypriot immigrants introduced the cheese to Australia and the U.K., where it quickly became a cookout favorite.

Interesting Facts: Halloumi has a unique ability to withstand high heat without melting. This is due to the way the curds are heated during production.

Uses: The most common preparation for halloumi is grilling or frying. However, it is also good on its own and a natural pair to watermelon.

Selection & Storage: Authentic halloumi has Protected Designation of Origin (PDO) status. It should be firm and springy and hold its shape. Unlike feta, it shouldn’t crumble easily.

Store unopened halloumi in the fridge. Once opened, continue to keep it refrigerated and submerged in brine.

Taste Rating: ★★★☆☆

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