Halloumi Cheese: What Makes It So Popular Today?

Though halloumi cheese might be unfamiliar to some, this savory dairy delight, cherished across the Mediterranean and Middle East, is now gaining global popularity in modern kitchens.

For insights into halloumi's history and culinary uses, we consulted Nancy Waldeck, a health-focused chef from Atlanta, Georgia, who founded Taste and Savor Travels. Known for her enthusiasm for both cuisine and exploration, she considers halloumi cheese a top ingredient.

"During my stay in Serbia, close to Greece, my hostess frequently prepared it on the grill," she recalls. "What I appreciate about it is its ability to replace meat and deliver rich flavor even in small portions."

The Origin of the (Cheese) Species

Halloumi originated on Cyprus, an island in the eastern Mediterranean, during the Byzantine period (395 to 1191 B.C.E.). Farmers at the time used sheep's or goat's milk, heating it in a large pot with rennet, an enzyme from the stomachs of herbivores. This process separated the milk into curds and whey. The curds were pressed into blocks, cooled, and then boiled again in the whey. To preserve the cheese, the blocks were soaked in salty brine and wrapped in mint leaves.

Although modern food production has evolved, halloumi is still crafted using the same traditional ingredients and methods. Today, it’s often made with vegetarian rennet and cow's milk. Despite the availability of refrigeration, halloumi is typically stored in brine with dried mint leaves for freshness.

Waldeck explains that the unique two-step process of making halloumi – cooking the milk, pressing out the whey, and then cooking the cheese again in the whey – is what makes it so beloved by many.

"The second cooking process intensifies the cheese's properties and raises its melting point," she explains. "That's the key to its uniqueness."

Cooking Halloumi Enhances Its Flavor

Thanks to its higher melting point, halloumi retains its shape when heated. Waldeck notes that heat transforms the cheese, enhancing both its internal texture and external flavor.

Halloumi is now widely available in the specialty cheese sections of most supermarkets. If unavailable, try international food markets or Middle Eastern delis. It typically comes in 8-ounce blocks. Waldeck advises patting the cheese dry before slicing it into 1 to 1.5-inch (2.5 to 3.8 cm) pieces, which can then be grilled, pan-fried, or cooked on a griddle. For recipe ideas, check out resources like this one from Bon Appétit for a warm winter vegetable salad featuring halloumi.

"I prefer cooking it in a cast iron skillet," Waldeck shares. "This method creates a deliciously crispy, browned crust. While halloumi can be eaten raw, its texture is chewy and rubbery. When cooked, it resembles paneer, the soft Indian cheese, but with a richer texture and flavor."

Some Pairings and Flavor Notes

Waldeck often reflects on the unique flavor of halloumi. She remembers visiting Greek, Turkish, and Cypriot restaurants in Brooklyn, New York, where she was served a salad combining watermelon and toasted halloumi. Inspired by the blend of sweet fruit and salty cheese, she developed her own version of the salad, adding her personal touch.

"I created a recipe featuring watermelon and beets – which might sound unusual – topped with grilled halloumi, green onions, and a citrus vinaigrette," she explains. "In the Mediterranean, grilled halloumi is often paired with strawberries or other fruits."

What sets halloumi apart from feta, another beloved Mediterranean cheese? Waldeck explains it comes down to the production process. Feta is cooked only once during manufacturing, resulting in a softer, crumblier texture. Unlike feta, halloumi can be grilled directly, making it stand out.

"I frequently use feta, much like halloumi, because a small amount delivers a big flavor punch," Waldeck notes.

How Healthy Is Halloumi?

While grilling or frying cheese might sound indulgent, it raises questions about heart health. Waldeck acknowledges, "It’s quite salty," but adds, "it’s also rich in calcium."

A standard serving of halloumi is 1 ounce (28 grams), containing 90 calories, with 70 calories from fat. On the positive side, it offers 6 grams of protein and 20% of the daily calcium requirement. However, it also packs 297 milligrams of sodium and 20 milligrams of cholesterol. For those on low-sodium or low-fat diets, fried halloumi might not be the best choice.

An Economic Powerhouse

For Cypriots, halloumi is more than just cheese—it’s a major economic driver, ranking as the country’s second-largest export. Dairy farmers refer to it as "white gold," contributing over $270 million annually to the national economy. Halloumi holds a Community Collective trademark in the EU, ensuring its geographical origin and preventing other products from using the name within EU markets.

For years, Cypriot authorities have sought EU recognition of halloumi as a traditional Cypriot product under the "Protected Designation of Origin" (PDO). This designation would restrict the use of the name to halloumi produced exclusively in Cyprus. However, the application faces challenges, partly due to restrictions on cow’s milk usage, which could impact exports and employment.

Luckily, halloumi continues to be crafted, cooked, and savored by delighted consumers globally, including Waldeck, who fondly remembers a street vendor in France’s Provence region grilling halloumi on skewers.

"They would place the skewered halloumi into a pita pocket, sliding the cheese off the skewer," she recalled. "Instead of lettuce, they added a mix of fresh herbs, drizzled it with olive oil, and warmed the pita on the grill. It was absolutely delightful. For just a euro, you could pair it with a plastic cup of Rosé—a perfect lunch."