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.
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.
Cottage Cheese
Milder and creamier and way less salty, cottage cheese will be better than nothing to replace your hunks of feta.
Halloumi and Feta, are commonly made from a mixture of sheep's and goat's milk, but there are variations in production as in many milk-based products. Feta can be made either with only sheep's milk or only goat's milk and sometimes halloumi includes cow's milk in the mixture.
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.
Halloumi is high in salt so if you've been advised to watch your salt intake it may not be the best option for you. Some supermarkets offer a 'light halloumi' which has a reduced total fat content, but the saturated fat and salt levels may still be high.
1. Feta. While the texture of feta is more dry and crumbly than halloumi, they are both salty and cheesey. Feta won't squeak or melt in the same way but it's the closest option.
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.
Ricotta is one of the best substitutes for feta cheese, but here are the main differences: -Ricotta has a higher moisture content. -It also has less sodium and a slightly sweeter flavor than feta.
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.
Bulgarian Feta
This is the saltiest type of feta, with a firm yet creamy texture. We're all about slicing it up and dressing it with good olive oil, salt, and pepper.
Cheese is a great source of protein and calcium but is often high in saturated fat and salt. This means eating too much could lead to high cholesterol and high blood pressure, increasing your risk of cardiovascular disease (CVD).
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.
The traditional Greek feta cheese that matures in brine and contains 3.50-7.00 % of salt, stands out as a cheese with the greatest salt amount.
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.
What you'd get would be nablusi, a semi-hard, brined Palestinian cheese made of sheeps' or goats' milk.
Feta Cheese
It closely resembles halloumi cheese. Feta is made from sheep's milk, or a combination of sheep's milk and goat's milk, and Is lovely in salad. Feta can also be cut up into cubes the way halloumi cheese often is, making it one of the best halloumi cheese substitutes.
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!
Mastelo cheese
Similar to halloumi – although it's creamier and less squeaky and salty – Mastelo can also be made from sheep's milk, which has a slightly more yellow colour and elastic texture.
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.
1. Processed meat and meat dishes: 19% Bacon, sausages, ham, meat pies, sausage rolls and other meat dishes are among the foods that are adding the most salt (and saturated fat, too) to our diet. It's also recommended that we cut down on processed meats to reduce our risk of cancer.