For the uninitiated, halloumi is a Cypriot cheese made from goat's and sheep's milk, which is made in such a way that it can not melt. Somewhat like paneer, but with a saltier taste, a firmer bite and a signature “squeaky” texture. Because it doesn't melt, it is fry-able, grill-able and oh so lovable.
You may be thinking this sounds messy, but Halloumi is a cheese that won't melt so it retains its texture and shape. If heated, the surface caramelizes slightly and the inside softens. The flavor is incredible, especially when still warm, and it's a really cool cheese to grill.
You can definitely eat halloumi raw. However, you don't often see uncooked halloumi served in a meal. It's definitely tastier when it's been cooked, as it's just irresistible when it's warm and squidgy - not to mention, you get those lovely crispy bits around the edges.
Halloumi is best enjoyed hot and freshly grilled, but it can be eaten cold the following day and remains edible when refrigerated for up to two days. After cooking, cool and store in an airtight container in the fridge. Add herbs, oil, or lemon juice before serving.
Can you reheat halloumi? While you can reheat cooked halloumi, I'd advise against it. Plain halloumi (either fried or grilled) is best when it's served immediately. It tends to become rubbery when cooled after cooking, and I haven't found great results when microwaving it.
If you want to microwave halloumi it's good as a quick fix for a speedy sandwich – simply cut into slices and microwave on high for around 30-40 seconds.
Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks. Or wrap it tightly in waxed paper, parchment paper or cheese wrap. Rewrap in fresh paper whenever you unwrap it. The cheese can also be frozen for a few months.
My halloumi melted
Since legitimate Cypriot halloumi can't melt / won't melt, the likely problem is that you're using an imitation which didn't follow all the rules of Cypriot halloumi making and therefore does have a melting point.
Frying this cheese brings out a beautiful, salty (some would say briney) flavour in the cheese. It's great for salads and side dishes because you can serve it cold or two days old, and it will still taste nice. You can add this tasty cheese to salads as well as serve it on its own.
Other methods of reheating halloumi include using the oven, a skillet, or an air fryer. None of these give perfect results, but it's better than throwing the leftovers away! Of course, cooked halloumi can be eaten cold up to two days later if stored in a refrigerator.
Soak the halloumi in water for 30 minutes or up to 24 hours to remove the salty taste. I love the salty taste of halloumi, so I prefer not to soak it. However, if you find the kind you have to be too salty, the soak will help alleviate that. Allow the halloumi cheese to grill without touching it.
Bake it. Halloumi is also great baked – add slices to an ovenproof dish and drizzle with olive oil and herbs or spices. It'll need about 10-15 minutes in a 200C/fan 180C/gas 6 oven. The halloumi soaks up the flavours whilst baking so it's an easy way to add extra welly to your dishes.
This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.
Halloumi doesn't melt, but it gets deliciously crispy. I recommend using a non-stick skillet so it's easier to flip. Just a few minutes on each side will give you golden brown halloumi that is crispy on the outside and gooey on the inside. What is this?
Melted cheese is just as healthy as unmelted cheese. Current evidence shows that while heating cheese alters its structure, this doesn't impact it's nutritional quality or digestibility. Like with any food, applying heat to dairy products such as cheese, results in structural changes.
There are many cheeses that don't melt, including Lithuanian white cheese, queso fresco, juustoleipä (often called bread cheese), halloumi, and Indian paneer. Let's look at two different cheesemaking processes that result in a nonmelting cheese.
'Halloumi is high in protein (to help you maintain and grow your lean muscle mass), contains calcium (for healthy bones and teeth), phosphorus (for bone health), zinc (for cognitive, immune and fertility functions), iodine (for thyroid and cognitive function) and vitamin A (to support your immunity, vision and skin),' ...
Yes, you can eat halloumi raw, and here's how
There are many, many recipes in which halloumi is much better fried. Golden-delicious grilled or fried halloumi creates a texture and flavour which pairs so well with both cooked and raw vegetables, meats, in burgers, wraps or for breakfast.
An unopened packet of halloumi can actually remain edible for up to a year if stored in a refrigerator. Once opened, the shelf life is approximately two weeks but can be extended by placing the halloumi in a saltwater solution. Halloumi is also suitable for freezing.
Put the halloumi into a bowl and boil a kettle of water. Pour the boiling water over the halloumi and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked.
The dry curds come together when they're heated at up to 90°C in purified whey, then the resulting cheese is sprinkled liberally with salt. The heating step is the secret to halloumi's heat resistance, causing protein networks to retract and strengthen.
What is halloumi? A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or sheep's milk, or a combination. It has a mild salty flavour and lends itself beautifully to cooking due to its firm texture which is retained even when cooked and exposed to high temperatures.
If you wrap the cheese in parchment paper or cheese paper before placing it in an airtight container, you can store the halloumi in the fridge for up to two weeks.
To ensure that you don't accidentally eat bad Halloumi, check the date on the package before using it. This will help you avoid eating meat that has been thawed and then refrozen in your refrigerator. Thawed frozen foods should be consumed within two days. There are other ways to tell if the Halloumi is bad.
Reheat: you can enjoy leftover crispy halloumi straight from the fridge or warm it back up in the air fryer. I love when the halloumi is warm and crispy but when in a rush, I just eat it cold.