Halloumi, Competition for Mozzarella
Marty Martindale

Halloumi is a semi-hard, unripened, brined cheese from the island of Cyprus and nearby Middle Eastern countries made from goat, sheep and sometimes cow’s milk. The name “Halloumi” comes from the Greek word “almi” meaning brine, essential for its preservation.

Like mozzarella, Halloumi is set with rennet, but unlike mozzarella, no acid-producing bacterium is added. Both are stored in salt-water. Both have a high melting point which means it can be fried or grilled.

Halloumi is mild, yet tangy. It also has long keeping qualities. An unopened package will keep for a year in the refrigerator. Halloumi also freezes well.

This cheese favorite originated on the now divided, Greek/Turkish Island of Cyprus back in the Medieval Byzantine period. In true Greek tradition, Halloumi is often flavored with mint leaves.

Halloumi cheese is rich in protein and calcium.


Grated, marinated

Salads, sandwiches

Breakfast with eggs

Mix with watermelon, other fruits

Mix with vegetables

Other serving ideas:  Halloumi Cheese Recipes

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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