Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt. Haloumi makes a good cooking cheese thanks to its high melting point.
Feta is Greek brined curd white cheese made from sheep, goat, or cow's milk. Sometimes it can be a combination of two types of milk! Feta cheese is saltier than halloumi but holds its shape well when frying at high heat. Feta is crumbly and can be a good substitute for halloumi in salads.
Cottage Cheese
Milder and creamier and way less salty, cottage cheese will be better than nothing to replace your hunks of feta.
Being a brined cheese, halloumi has a very high salt content, therefore it's very salty when eaten raw. However, it is possible to eat it raw, but the chargrilling of the cheese helps to tone down the saltiness and gives a really complex smoky flavour. Because of its high salt content, halloumi doesn't need seasoning.
Feta cheese is lower in fat than many cheeses (around 20 per cent, 14 per cent saturated) but it's high in salt, so avoid adding additional salt when cooking with feta.
Higher sodium cheeses (980 to 1,375 mg of sodium/100 g of cheese) include blue, Romano, Parmesan, Roquefort, and feta (Johnson et al., 2009). Lower sodium cheeses (350 to 475 mg/100 g of cheese) include Swiss and fresh Mozzarella (Johnson et al. 2009).
A number of products (including Roquefort, Feta and Halloumi) were found to be saltier by concentration than seawater and, while less salty than these, Cheddar cheese was still found to contain more salt than a packet of crisps with an average of 0.52g salt per 30g portion.
Australian feta
The texture and flavour can vary, but it's generally a happy medium between the saltiness of Greek feta and the creaminess of Danish feta.
Mozzarella and Ricotta are two cheeses that do not require salt. All of the soft cheeses may be made without salt.
Halloumi is a particularly salty cheese because it is preserved in brine. This salt solution not only sits on the surface but penetrates into the cheese. This makes it challenging to remove all salt from halloumi. Unfortunately, the high salt levels may make it unsuitable for those on a low-sodium diet.
Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!
Halloumi cheese is another Greek cheese that can be used in place of feta. Halloumi is a little different, though. It is a little bit harder and has a salty flavor. Like feta, though, halloumi can be pan fried or even grilled and will keep its shape.
Swiss, brick, goat cheese, mozzarella and cream cheese have the least amount of sodium.
Lemnos Reduced Salt Haloumi – 180g | Retail & Export Range.
Nutritionally haloumi cheese contains slightly less fat (26 per cent) than regular cheddar cheese but more than double the sodium content thanks to the brine used to preserve it. Haloumi is delicious, and as such one of the biggest issues it poses is the risk of overeating.
High Blood Pressure Patients Should Avoid Halloumi
The salt content of halloumi is relatively high. It contains a whopping 1250 g of sodium per 100g. Hence, it is best to avoid eating halloumi if you have high blood pressure issues. Even if you eat it, you should ensure that you do not add salt to the dish.
Is halloumi cheese vegan? Now, to the question at hand: is halloumi cheese vegan? The straightforward answer is no. Halloumi cheese is typically made from goat or sheep milk, and can sometimes be made with cow's milk.
Akawi White Cheese has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit. The surface can be compared to mozzarella, feta, or a mizithra since it does not melt quickly.
Taste and Texture
The taste of goat cheese has been likened to cream cheese and is considered to be saltier than feta. It is also worth noting that goat cheese does develop a deeper flavor when it ages. In terms of texture, feta cheese tends to be chunky, while goat cheese takes on a crumbly or chalky feel.
Pecorino Romano
Pecorino is made from sheep's milk, which contains more fat than cow's milk. But most importantly, Pecorino is a tad sharper than Parmesan and a hell of a lot saltier.
Mozzarella is packed with minerals and vitamins, low in both fat and sodium. One ounce of mozzarella contains 99 calories, 5.8 g of fat and 200 mg of sodium.