Food Ingredients Dairy Cheese 8 Ways to Fry, Grill, and Sear Halloumi, the Hottest Cheese of Summer These tangy, salty dishes will have you stocking halloumi all season. By Khushbu Shah Khushbu Shah Khushbu Shah is a freelance writer and contributing editor for Food & Wine, having previously been the magazine’s restaurant editor. Her debut cookbook, AMRIKAN: 125 Recipes from the Indian American Diaspora came out in June 2024. Food & Wine's Editorial Guidelines and Ashley Day Ashley Day Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and contributed to The Food Institute, The Daily Meal, and the recipe app meez. Food & Wine's Editorial Guidelines Published on June 12, 2024 Close Photo: Photo by Cedric Angeles / Prop Styling by Stephanie Bohn Firm and salty, Halloumi cheese is best when cooked and can stand up to countless preparations, from grilling to frying. This white cheese originated on the Mediterranean island of Cyprus, and is traditionally made with sheep’s milk, though you’ll also find cow’s and goat’s milk versions, or ones that are made with a combination. Halloumi is extremely popular in Europe, particularly in the U.K., where it’s the number-one imported cheese. Although most of the Halloumi in the U.S. is also imported, there are a few American producers like Yaya’s Cheese in Boise, Idaho. Halloumi has a salty and milky flavor, somewhat like feta — but it may be most well-known for its high melting point and ability to hold its shape when grilled or seared. “It develops a beautiful caramelized outer crust and a squishy, squeaky interior,” says cookbook author and former F&W restaurant editor Khushbu Shah. “This unique texture makes it incredibly versatile. Grilled Halloumi cubes, which act as salty ‘croutons,’ are my favorite way to elevate any salad,” says Shah. “They are also satisfying threaded onto skewers with vegetables, and they make a great filling for tacos or a topping for focaccia. Or cut the cheese into slabs, then cook them and stuff them into a sandwich — Halloumi works particularly well in a vegetarian riff on a BLT or seared with hot honey for Mediterranean-inspired Hot Honey Halloumi Sliders.” Read on for more ideas on how to use this versatile cheese. 01 of 08 Grilled Halloumi Burgers with Citrus Tapenade Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn Halloumi develops a charred crust that yields to soft cheese inside when it's grilled or sautéed. Make it the centerpiece of a vegetarian burger, seasoning with cumin, salt, and pepper. Top with a citrusy olive tapenade and crushed red pepper flakes for tang and heat. Get the Recipe 02 of 08 Greek Kale Salad with Fried Halloumi Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva Add crispy halloumi cheese, kalamata olives, and a spicy Mediterranean dressing to classic Greek salad for a piquant, hearty variation from Marve McClain. Get the Recipe 03 of 08 Citrus, Beet, and Arugula Salad with Halloumi Croutons Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Adeena Sussman elevates a peppery arugula salad to special occasion status in 35 minutes with crispy halloumi croutons, mixed citrus, and jewel-toned roasted beets. Get the Recipe 04 of 08 Hot Honey Halloumi Sliders Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Sandwich Calabrian chile–marinated Halloumi, peppery arugula, and roasted red peppers between Hawaiian rolls for these bright, punchy, spicy, and fruity sliders. Get the Recipe 05 of 08 Saganaki Halloumi (Cypriot Fried Halloumi) Photo by Cedric Angeles / Prop Styling by Stephanie Bohn Fry halloumi cheese in clarified butter, then brush in a spiced honey and serve with lemon yogurt, brandy-basted nectarines, and fresh tomatoes for a sweet and savory appetizer from Christian Hernandez, chef de cuisine of March in Houston. Get the Recipe 06 of 08 Halloumi Schnitzel Salad Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Pieces of crunchy, gooey fried halloumi upgrade this salad to an irresistible main course in an hour. Get the Recipe 07 of 08 Halloumi-and-Vegetable Skewers with Pomegranate-Tahini Sauce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Marinate halloumi and vegetables in an earthy, punchy, sweet pomegranate-tahini marinade with fresh orange juice for a pleasant depth of flavor. Get the Recipe 08 of 08 Mango-and-Halloumi Fritto Misto Victor Protasio F&W's Justin Chapple forms a light but dippable crust on sturdy halloumi and firm mangoes with a batter of fizzy club soda, flour, and cornstarch for this cheese and fruit mixed fry. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit