Written by: Irene Matys
Halloumi, known as the squeaky cheese, has become a beloved staple around the world, and for good reason. Its satisfying texture, high melting point, and unique salty tang make it one of the most versatile cheeses. But beyond its taste and texture lies a rich cultural heritage that’s deeply rooted in the island of Cyprus.
Let’s go back in time to learn more about this iconic cheese, how it’s made, how to enjoy it, and how to store it.
The Origins of Halloumi
Halloumi is a traditional Cypriot cheese, semi-hard and is made from a blend of goat’s and sheep’s milk. Unlike most cheeses, Halloumi is not made with acid-producing bacteria, but instead with non-animal rennet, a complex set of enzymes that curdles the milk. This unique process, along with its high protein content, is what gives Halloumi its signature squeak when you bite into it.
Traditionally, raw Halloumi was preserved in its own brine and wrapped with fresh mint leaves, which helped to keep it fresh and added a burst of cooling flavour. Today, Krinos, continues to preserve it in its own brine and use mint as a nod to this tradition.
On March 30, 2021, Halloumi earned Protected Designation of Origin (PDO) status from the European Union. This was a historic milestone for Cyprus. This means that only cheese made in Cyprus under specific traditional methods can be sold as Halloumi within the EU. A proud moment for the island and its people!
Taste & Texture
When made traditionally with goat and sheep’s milk, Halloumi has a tangy, briny flavour and a dense, chewy texture. Eaten raw, it’s firm and slightly rubber, perfectly refreshing in a summer breakfast alongside watermelon. But when you pan fry or grill it, magic happens: the outside turns golden and crisp, while the inside becomes soft and creamy, without ever melting.
Delicious Ways to Enjoy Krinos Halloumi
Thanks to its versatility, Halloumi can be used in countless dishes—from traditional to modern. Here are just a few ideas but the ideas are endless.
Raw: Sliced and served with watermelon or in sandwiches with tomato and cucumber.
Pan-fried or Grilled: Enjoy hot with a drizzle of honey or grape syrup for a sweet twist, or with lemon and oregano for savoury.
Grated: Over pasta, in omelettes, béchamel sauces, or in savoury pies and gratins.
Creative Uses: Toss it into salads, stuff it in tacos, layer it on burgers or pizza, bake it into breads, or coat it in sesame seeds or breadcrumbs and roast until golden on the outside and soft and creamy on the inside.
In Cyprus, you’ll often find it served with loukaniko or lountza (traditional Cypriot sausage and smoked pork loin) for breakfast or as part of a meze platter and even in the famous Grilled Halloumi and Lountza sandwich, accompanied by wine, cold beer, or a shot of zivania (a Cypriot spirit).
How to Store Halloumi
One of Halloumi’s hidden talents is its long shelf life when stored properly. Here’s how to keep your Krinos Halloumi fresh:
Unopened: Store in the refrigerator for up to one year.
Opened: Keep in an airtight container in the fridge for up to two weeks.
Frozen: Halloumi can be frozen for up to 6 months. To thaw, leave it overnight in the refrigerator.
Less Salty Tip: Halloumi is naturally salty due to its brine. For a milder flavour, rinse it in cold water, pat dry with a lint-free cloth, or soak it in water for an hour and pat dry before using.
How to Cook Halloumi
Pan-Fried Halloumi
Pan-frying brings out the golden crust and gooey centre we all love.
Instructions:
1. Slice Krinos Halloumi into ¼ or ½-inch thick pieces.
2. Heat a non-stick pan over medium-high heat (no oil needed!).
3. Fry each slice for 2–3 minutes per side until golden and crisp.
4. Remove and enjoy immediately.
Grilled Halloumi
Perfect for summer barbecues or indoor grilling.
Instructions:
1. Slice into ½-inch thick pieces.
2. Preheat grill or grill pan over medium-high heat.
3. Lightly oil the grill to prevent sticking.
4. Grill Halloumi for 1–2 minutes per side, until grill marks appear and it’s slightly softened.
5. Remove and enjoy immediately.
Warm Lemony Pasta with Fresh Mint and Grated Halloumi Cheese
Serves 4
Ingredients
450 g gemelli pasta
5 1/2 cups water
2 vegetable bouillon cubes or 2 tablespoons of vegetable bouillon paste
1/2 tsp sea salt
Juice of 1 medium lemon, 1/3 cup of lemon juice
1/4 cup of fresh mint finely chopped or 3 tbsp dried mint
1 cup or more grated halloumi cheese
In a large pot, add 5 1/2 cups of water and vegetable bouillon cubes. Bring to a boil and stir to dissolve bouillon cubes. Season with salt and add in pasta.
Cook pasta for 8-10 minutes until al dente and broth has slightly thickened. Turn off heat and stir in lemon juice and mint.
Plate and top with a generous amount of grated halloumi cheese. Serve immediately while hot.
Tip
Add in leftover roast chicken for protein for an even more fulfilling meal.
Click here to find out where to buy Krinos PDO Halloumi near you
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