Substitute for Halloumi Cheese: Taste and Substitution Ratio

A variety of cheeses may be used as a halloumi cheese replacement. Kefalotyri, tofu, mozzarella, manouri, and queso para freir are all common choices.

However, these are not the only alternatives. Feta, queso panela, kasseri, and paneer are further alternatives. While there are several alternatives, the selection should not be overwhelming.

When looking for Halloumi cheese substitutes, flavor and application are the most crucial elements to consider. Some cheeses are best cooked, while others are better eaten raw. Another influencing aspect is how much saltiness one like.

We considered all of this while selecting our top 5 halloumi cheese replacements.

What is Halloumi Cheese?

Halloumi cheese is a Cyprus-based Mediterranean cheese. It is often prepared from goat or sheep milk, however a mix of the two is not unusual. Pasteurized or unpasteurized milk may be used. Cheesemakers may sometimes utilize cow milk instead of sheep or goat milk.

It is a white artisan cheese with a semi-soft consistency that has been brined to give it a salty taste. The texture is described as firm, springy, chewy, and creamy. It is a fragrant cheese with no rind. It belongs to the pasta filata cheese family. The texture is similar to that of mozzarella.

Halloumi, like any other kind of cheese, is a good source of calcium and protein. A serving of 80 grams has 250 calories, 19.1 grams of protein, and 18.8 grams of fat. There is also 2.4 g of salt.

It is prized for its salty taste and, because to its high melting point, is ideal for grilling or frying. It will obtain superb grill marks due to the solid exterior texture, but the middle will stay soft and springy. When fried, the middle of the cheese remains melty while the exterior becomes crunchy (similar to a toasted marshmallow).

This cheese grills so beautifully because of the salt. Brining the cheese produces the ideal grill marks on the exterior of the cheese. However, the salt level in Halloumi cheese is considerable, which may be an issue for those on a low-salt diet.

If salt is a concern, halloumi’s salt levels may be reduced. Fine Cooking recommends simmering the cheese in water for approximately 5 minutes before eating to leach some of the salt out of the cheese, lowering the salt level.

If you want to cook the cheese later (either grilling or frying), refrigerate it until it returns to its original firmness before cooking.


Kefalotyri, like halloumi, has a salty taste and is prepared from sheep, goat, or a mix of the two. This cheese may be yellow or white depending on the milk blend used.

Kefalotyri, unlike halloumi, is a hard cheese with a strong taste and a dry texture. The intense taste is the result of a one-year maturing procedure before it is ready to consume. It is a common cheese used in saganaki.

Kefalotyri, like halloumi, grills nicely. Kefalotyri has a saltier flavor than halloumi. As a consequence, using kefalotyri in lesser amounts or adding a tiny quantity of lemon juice to decrease the salty taste is advised.


Are you seeking for a milder alternative to halloumi? Mozzarella might be just what you’re searching for. This cheese has a taste and texture comparable to halloumi. It is also a member of the pasta filata cheese family.

Mozzarella has less calories, carbohydrates, and fat than halloumi. It also has 28% more protein. When it comes to nutrition, it’s a win-win halloumi cheese alternative. To cut the salt even further, use unsalted mozzarella.

Another benefit this cheese has over halloumi is that it makes a far better pizza topping. When heated, it dissolves and does not keep a solid shape with a melty interior like halloumi.


While tofu is not a form of cheese, it has a similar texture to halloumi. It has a crispy surface and a creamy middle when cooked. Tofu is a protein produced from mushrooms that is ideal for pan-frying.

Tofu is a low-fat, low-calorie, low-carb, high-protein substitute for halloumi. Halloumi has 322% more calories and 498% more fat than tofu. Excellent for leading a healthy lifestyle!


Manouri is another cheese that cooks wonderfully. Manouri, which comes from the same location as halloumi, is an excellent halloumi substitute. Unlike halloumi, which may become rubbery as it cools after cooking, manouri is crumbly, making it ideal for serving at room temperature.

Unlike halloumi, which is made straight from milk, manouri is made from the leftover whey from the production of feta cheese. We make Manouri cheese by combining whey with pasteurized sheep’s milk.

Manouri cheese has a distinct texture from halloumi. It’s a softer, milkier cheese than halloumi, with a texture closer to ricotta.

Queso Para Freir

Unlike many of the other cheeses on our list, queso para freir is not produced in Cyprus or Greece. Mexico and the Caribbean are the origins of queso para friar.

Queso para freir, like halloumi, is a creamy white cheese with a somewhat salty taste. Queso para freir, like queso blanco, is a soft cheese of the cottage cheese family. It’s a terrific raw cheese to crumble over a salad like feta. It is similar to halloumi in that it is a fantastic cheese for frying since it has a high melting point and offers a golden-brown surface with an unmelted creamy inside.

Is feta cheese similar to halloumi?

Feta hails from the same general area as halloumi. Feta has a stronger taste and is saltier than halloumi, therefore it would not be used in the same proportions. Feta is great for salads and when a crumbly white cheese is required to round out a dish.

The production of feta cheese is identical to that of halloumi. Feta is traditionally prepared from sheep’s milk, although it may also be manufactured from goat or cow’s milk. This cheese may be made from any combination of the three.

Feta will not withstand the heat of cooking as halloumi would. As a result, it is not advised for fried cheese.

What Mexican cheese is like halloumi?

Queso panela is a delicious Mexican cheese that may be used in place of Halloumi. Queso panela, like halloumi, can withstand pan or grill heat. While it may be cooked with because of its increased moisture content, it does not brown as effectively as halloumi.

Unlike halloumi, which is traditionally produced with sheep or goat milk, queso panela is prepared using pasteurized skim milk from cows. It’s a semi-soft cheese with a salty taste, similar to halloumi. Queso panela is a kind of cheese often used in quesadillas.

Is kasseri cheese like halloumi?

Kasseri cheese, like halloumi, is made from sheep’s milk. While halloumi is made from either sheep or goat milk, or a mixture of the two, Kasseri utilizes around 20% goat milk and 80% sheep milk.

Kasseri also has a high melting point, making it ideal for grilling. It’s a common cheese in saganaki. Kasseri originates in the same area as halloumi. Kasseri is a semi-hard cheese with a chewy feel, as opposed to halloumi, which is semi-soft.

Can paneer be substituted for halloumi?

Paneer cheese is an excellent halloumi cheese alternative. Paneer, often known as Indian cottage cheese, is comparable in texture and quality to halloumi. Halloumi is a semi-soft cheese, while paneer is a hard cheese.

It is created by gently combining cow or water buffalo milk and lemon juice until it separates into curds. It has a moderate taste and, like halloumi, a high melting point, making it ideal for cooking.


What cheese is comparable to halloumi cheese?

1. Feta. While feta has a more dry and crumbly texture than halloumi, they are both salty and cheesey. Feta will not squeak or melt in the same manner, but it is the closest substitute.

What is a salty cheese like halloumi?

Kefalotyri is a firm white cheese made in Greece from sheep or goat milk. It has a salty, bitter flavor and a sharper flavor than halloumi. It is similar, though, in that it has a high melting point and works well as a grilled cheese. In comparison to halloumi, kefalotyri has a stronger scent and flavor.

Does halloumi taste similar to feta?

When compared to feta, halloumi is a mild-flavored Greek cheese with a somewhat sweet flavor. It also has a very different texture. So, if you don’t like the flavor of feta, halloumi may be the solution.

What Greek cheese is similar to halloumi?

Mastelo is a kind of cheese.

Mastelo, which is similar to halloumi but creamier and less squeaky and salty, may also be prepared from sheep’s milk and has a somewhat more yellow color and elastic texture.

What is the American version of halloumi?

What exactly is Halloumi? In the United States? If you’re having trouble finding halloumi, it’s possible that you’re hunting for the incorrect item! Halloumi is sometimes known as grilled cheese in the United States. Although historically manufactured in Cyprus, it is also popular in Turkey and may be found under the name hellim.

Is halloumi cheese similar to mozzarella?

Halloumi is a white, layered cheese made from sheep’s milk on the Eastern Mediterranean island of Cyprus. It is comparable to mozzarella. It has a little spongy feel and is semihard, unripened, and brined. It has a tart and salty taste and no rind.Traditionally made using goat’s and

How would you describe the taste of halloumi?

Halloumi has a distinct taste that is unlike any other cheese: mellow but not dull, faintly feta-like, noticeably acidic, and never overpowering. It may be eaten in practically any manner you would consume other cheeses: sliced for a quick snack, cubed in salads, or melted in or on casseroles.

What is halloumi taste and texture?

Halloumi is a firm, brined, somewhat springy white cheese from Cyprus, historically prepared from a combination of goat and sheep milk, however cow’s milk is now widely used. It has a texture comparable to mozzarella or thick feta, but it has a distinct, salty flavor from the brine preserve.

What’s the saltiest cheese?

serving) Edam (about 276 mg sodiumserving)
Processed cheeses (such as string cheese) (200-300 mg per serving)
Feta (about 323 mg salt per serving)
Blue cheese from another country (about 325 mg salt)The five most sour:
Halloumi (about 330 mg sodium)

Is provolone the same as halloumi?

Provolone is another excellent replacement for Halloumi cheese, however it lacks the thick texture of Halloumi and melts quickly at high heats. This distinct property of Provolone Cheese enhances its flavor when used in sandwiches and burgers.

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