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All About Halloumi: Cyprus’s Famous Squeaky Cheese

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 

 

MORE HALLOUMI RECIPES:

 

 

 

 

 

 

 

 

 

 

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Elevate Your Holiday Charcuterie Board with Olives: Olives take Centre Stage!

The holiday season is the perfect time to gather loved ones, share stories, and indulge in flavours that delight and inspire. For us, olives aren’t just olives—they’re an invitation to elevate your festive spreads with layers of taste, texture, and tradition. This year, make a statement with a beautifully curated olives board that will transform your holiday charcuterie boards into something truly special!

 

Krinos Stuffed Cocktail Olives: A Classic Holiday Touch

Start with Krinos Stuffed Cocktail Olives – each olive is plump, firm, and generously filled with classic ingredients like pimento or garlic. Their briny, mildly tangy taste pairs perfectly with sharp cheeses or a crisp white wine. The stuffing adds a delightful surprise, offering bursts of flavour that complement the olive’s smooth texture.

Krinos Spicy Meze Olives: Spice Up the Celebration

For those who love a touch of heat, Krinos Spicy Meze Olives are a must. These olives are infused with a bold, spicy marinade that awakens the palate with every bite. Their slightly smoky and peppery kick makes them an exciting contrast to milder elements on your board. Pair them with a creamy hummus or mild goat cheese to balance their heat.

Krinos Kalamata Olives: Mediterranean Elegance

No olive board is complete without the richness and earthiness of Krinos Kalamata Olives. Sourced from only the finest olive groves in Greece, they are known for their slightly tangy flavour that carries notes of wine and vinegar, with a meaty texture. Kalamata olives shine when paired with crusty bread, marinated artichokes, or a drizzle of extra virgin olive oil.

Krinos Mt. Athos Olives: A Unique Gourmet Experience

Krinos Mt. Athos Olives offer a distinct and luxurious taste. These hand-picked, unusually large, fresh, crisp, and fruity-tasting olives are cultivated in the famous Halkidiki region. Pair them with aged cheese and red wine to enhance their gourmet appeal.

Bring It All Together

To assemble your board, start with a selection of Krinos olives as the focal point. Surround them with an array of complementary items like artisanal cheeses, cured meats, roasted nuts, fresh fruit, and crusty bread. For a festive touch, garnish your platter with sprigs of rosemary or holly.

TIP: To elevate the flavour of unseasoned olives in brine, such as Kalamata or Mt. Athos, rinse them under cold water and dry thoroughly. Then, toss them with extra virgin olive oil, salt, and your choice of herbs or seasonings. Our favourite combination includes salt, dried oregano, and fresh garlic slices!

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Meals in Under 20 Minutes with Palirria

March break is fast approaching, and we have some amazingly easy meal ideas using Palirria products that will become favourites for months to come!

With no artificial flavours, additives, or preservatives, Palirria products (imported by Krinos) use Authentic Greek Recipes and are Ready to Serve, right out of the packaging. Plus, they boast a clean and understandable ingredient list, which means you can feel good about what you’re eating.

Speaking of goodness, Palirria’s Greek Style Dolmas, Greek Island Chickpeas, Greek Style Eggplant and Gigantes Beans can be enjoyed straight up or prepared in endless recipes.

Here are a few of our favourites you can use for quick, easy dinners (and lunches!):

Deconstructed Dolmas Bowl: It doesn’t get any easier than this! Remove dolmas from the can and pat dry. Cut each dolma in 3 pieces and top with cherry tomatoes, crumbled feta and pepitas. Garnish with parsley and a drizzle of olive oil. Tip: this is great to pack for lunch, too!

See the recipe

15-min Bean & Sausage Stew: Simply add can of white buttery Gigantes beans to pan-fried sausage and wilted kale for a healthy and hearty, protein-packed meal made in minutes.

See the recipe

Chickpea Fritters: Who doesn’t love a fritter? Chop Greek Island Chickpeas in a food processor until chunky. Add 1 cup of flour, freshly chopped herbs, lemon juice and Krinos olive oil and create small patties. Fry for about 3-4 minutes per side and serve warm with tzatziki.

See the recipe

Eggplant Shakshuka: Greek eggplants are the base of this shakshuka dish. Great for breakfast or dinner, all you need to do is heat the Greek eggplants in a pan and crack 3 eggs while they simmer. Continue to cook on low heat covered for 5-8 minutes until eggs are cooked but still runny. Drizzle with olive oil and top with salt, pepper, and parsley.

See the recipe

Fast food doesn’t have to mean junk food. Palirria products are a handmade taste of home; all products are Vegan and can be stocked in your pantry for meals at your fingertips.

To learn more about Palirria and where to find a store that carries the products, visit the product page and enter your postal code.

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KRINOS HALLOUMI – Your New Favourite

Hello, Halloumi! If you’ve never tried this traditional semi-hard cheese from the island of Cyprus, put it on the list! Its versatility is endless – as an appetizer, atop a salad, on the grill – and we promise, Halloumi will be your new favourite thing.

Halloumi is made from a blend of cow, goat and sheep’s milk, seasoned with mint leaves and then soaked in brine. And you could say it has a split personality – uncooked, it’s a salty, robust cheese, but once it’s grilled, fried or even BBQ’d, Halloumi melts to a creamy consistency with a crunchy shell. Often compared to paneer, Halloumi has no acidity, yet it’s high in protein – perfect for vegetarians and meat-lovers alike.

Here are 3 ways we love to cook and serve Halloumi:

Krinos Grilled Pesto Halloumi Skewers: Love vegetarian skewers on the BBQ but looking for a new protein option? –OR– Love skewers on the BBQ but looking for a new protein option? Layer halloumi cubes with ribboned zucchini and cherry tomatoes, baste in basil pesto and grill for a couple minutes on each side for a heavenly Halloumi appetizer on a stick. Quick and easy to prep the skewers in advance and then pop them onto the grill when your ready to go.

Krinos Smoky Halloumi Tacos: Seasoned, spiced and fried Halloumi takes centre stage in these smoky, vegetarian tacos. Coated in smoked paprika, cumin and coriander, cubed, fried halloumi acts as the main protein and is then combined with a colourful cabbage and carrot slaw and topped with a chili lime crema. Light and fresh, these tacos are ideal for a summer fiesta. Tip: assemble a small buffet and allow everyone to customize their own tacos.

Krinos Rainbow Buddha Bowl with Grilled Halloumi: The Rainbow Buddha Bowl packs a punch – of flavor, colour and protein. For those who want a filling, but healthy salad, we love this combination of lemon couscous with baby bok choy, pink pickled onions, carrots, avocados and edamame. Topped with 2 inch slices of Halloumi (pan-fried) and tossed together with a creamy, tahini dressing made with Krinos tahini, Attiki Greek liquid honey, garlic, cumin, lemon juice and mustard, and you’ve got a salad that hits all the notes: salty, sweet, bitter, sour, and umami.

Hungry for Halloumi? We can’t blame you! For more Halloumi favourites, visit www.krinos.ca

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2020 Meal Planning

If you’ve made a New Year’s Resolution and commitment to healthy eating and living a healthier lifestyle, you’re not the only one.

Krinos wants to help kickstart your 2020 in the right direction with some recipe ideas you’ll love – and it all starts with meal prepping. Meal prepping or planning will help you save time and still allow you to eat many of the foods you and your family enjoy.

Chicken & Green Apple Wrap with Spicy Mayo: This may be your next go-to meal and we’ll tell you why. Firstly, it’s so simple! Grilled Chicken is amped up with a kick of cayenne heat and tangy green apples and served up in a wrap. Want to go Gluten Free? Ditch the wrap and enjoy as a salad. Make-ahead tip: batch cook the grilled chicken and store for a variety of meal ideas.

Lentil & Feta Tabouleh: Lentils are a meal-planner’s best friend. You can use them in salads, as a side dish, or in a soup. Dress lentils up with a variety of herbs and spices to always get a different flavor profile. Our Lentil & Feta Tabouleh can be a snack, a salad, or a side dish.

Honey & Nut Chewy Squares: Healthy eating doesn’t mean you can’t have healthy sweets. Our Honey & Nut Chewy Squares are made with all-natural sweeteners like Liquid Attiki Honey. And because they’re loaded with protein and nuts, it’s a sweet indulgence you never have to feel guilty about. Make 36 squares in one shot, and freeze for convenience.

Pasta Salad with Feta Cheese & Olives: Prep it once, enjoy it all week. This delicious pasta salad, complete with artichoke hearts, kalamata olives, hearts of palm and crumbled Feta gets better day after day. Full of flavor, it’s a perfect lunch choice or an excellent complement to a protein for dinner.

Salad Dressing Trio: Speaking of salads – did you know there are all kinds of hidden sugars in store-bought salad dressing? Control your sugar and maximize the taste with our favourite 3 dressings that you can make in minutes. They pair well with quinoa, rice bowls or salads.

Happy New Year! What are your favourite meal-prepping recipes?