mezzomediHalloumi
Salty Cypriot cheese that doesn't melt, delicious when grilled until golden.
Semi-firm cheese of Cypriot origin, with a mild, slightly milky taste and a compact texture that melts slowly when cooked. Its high melting point makes it ideal for grilling or pan-frying without collapsing. A staple in Mediterranean cuisine, particularly in Greece and Cyprus, where it is enjoyed both hot and cold.
Best pairings
Lemon Classic84%Grilled halloumi and lemon, the acidity cuts through the saltiness.
Rosé wine Classic84%Grilled Cypriot cheese: its melting and salty texture naturally pairs with Mediterranean rosé.
Mint Classic82%Grilled halloumi and mint, Cypriot freshness.
Black olive Classic82%Black olives provide a salty bitterness that pleasantly contrasts with the melt-in-your-mouth texture of warm halloumi.
Basil Classic80%Fresh basil on grilled halloumi: a classic Mediterranean pairing, with herbaceous and floral flavors.
Watermelon Contrast79%Grilled halloumi and watermelon, savory on sweet.
Honey Contrast79%Grilled halloumi drizzled with honey, a melting sweet-salty delight.
Cherry tomato Classic79%Cherry tomato, sweeter and tangier than regular tomato: perfect in a salad with roasted halloumi.
Spinach Classic78%Roasted Greek cheese offers a salty, grilled flavor that contrasts with spinach's sweetness.
Tomato Classic78%Halloumi and tomato in Cypriot salads.
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Substitutes
FAQ
What goes with halloumi?
Halloumi pairs especially well with lemon, rosé wine, mint, black olive and basil. Grilled halloumi and lemon, the acidity cuts through the saltiness.
What can I substitute for halloumi?
If you don't have it, try: feta, kefalotyri, scamorza.