How to Grill Halloumi

AutopilotR
Estimated read time 3 min read



Summer isn’t over until you’ve had some Halloumi searing on the grill. That’s because this Cypriot cheese can withstand heat like no other. Its dense, chewy texture holds its shape as you cook it, remaining sturdy for flipping, stirring, or skewering. Meanwhile, its high pH (aka low acid) levels ensure a foolproof cook without melting. We love Halloumi in everything from  big-bite burgers to refreshing salads — here’s how to close out this year’s grilling season with a hunk of Halloumi. 

What is Halloumi?

Halloumi is a salty, semi-hard cheese from Cyprus made from unpasteurized sheep or goat’s milk (or a combination of the two) as well as animal rennet. Halloumi is prized for its distinctive chewy texture, obtained from a step in the cheese-making process where the curds are scalded in hot whey. This denatures the whey proteins and, after it’s pressed, lends the cheese its famous texture. This is also what gives Halloumi its signature squeaky sound when eaten.

Frequently Asked Questions

  • Where can I buy Halloumi?

    Halloumi is widely available in the specialty cheese section at most grocery stores due to its increased popularity. You can also find Halloumi at dedicated cheese shops or from food retailers online.

  • Why are some cheeses called “Halloumi-style”?

    As of 2021, the only cheeses that can be labeled “Halloumi” in the E.U. are those made by approved cheese-makers in Cyprus using specific guidelines. As such, these cheeses are classified with “Protected Designation of Origin” or PDO status. Most countries, including the United States, import both official PDO Halloumis and Halloumi-style cheeses produced in other parts of the Mediterranean. If you want to know what kind of Halloumi you’re buying, look for the red and yellow PDO seal on the package.

    That means “Halloumi-style” refers to semi-hard cheeses made in the style of Halloumi, but which are not official Cypriot Halloumi. While traditional Halloumi is made with sheep or goat’s milk, or a combination of the two, Halloumi-style cheeses are sometimes made with cow’s milk.

  • Can you eat Halloumi raw?

    You can eat Halloumi raw, but most recipes call for the cheese to be cooked. Halloumi is fantastic on the grill; it also holds up well to shallow or deep-frying.

How to grill Halloumi

Preheat a gas or charcoal grill to medium-high (about 400–450°F). While it’s difficult to melt Halloumi, you can accidentally burn it if the heat is too high. Before grilling, be sure to pat your Halloumi dry with paper towels or a clean dish towel. This helps the cheese get a more crisp exterior on the grill. As a general rule of thumb, you want to cut your Halloumi into slabs or cubes that are about an inch thick.

To prevent Halloumi from sticking to the grill, you can either oil your grill grates or brush the Halloumi pieces with a bit of oil before cooking. Cook the Halloumi for about three to five minutes per side for one-inch thick pieces. Depending on how thick (or thin) you cut your Halloumi, times can vary. Remove from the grill once the cheese develops a golden-brown crust or grill marks are visible on both sides.

What to serve with grilled Halloumi

Grilled Halloumi is hearty enough to be your main event, but it also goes great with a ton of different side dishes: with seasonal grilled vegetables, on salads, or in hearty grain bowls.



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