Bryan McAllister’s personal reference notebook
August 1, 2026Short & citedBlog
Civic Viewpoint.
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Kept by Bryan McAllister — short guides, clear facts, and the Canadian angle when it matters.
Everyday Life • Food & Drink

Halloumi

Halloumi is a semi-hard, brined cheese that originated in Cyprus and is traditionally made from goat’s and sheep’s milk, though cow’s milk is also used in some modern versions.

Updated August 1, 20261 min readCited sources

Halloumi is a semi-hard, brined cheese from Cyprus, prized for its firm texture and high melting point that makes it ideal for grilling or frying.

What it is

Halloumi is a semi-hard, brined cheese originating in Cyprus. It is traditionally made from goat’s and sheep’s milk, though modern versions sometimes include cow’s milk. Its firm, springy texture and salty, mildly tangy flavour set it apart from most other cheeses.

Why it matters

Halloumi’s unusually high melting point means it holds its shape when heated, making it a versatile cooking cheese. It can be grilled, fried, pan-seared, or barbecued without melting away, which is rare among cheeses. This property has made it a popular ingredient in salads, sandwiches, and cooked dishes worldwide, including in Canada.

Key details

Halloumi has protected designation of origin status in the European Union for cheese produced in Cyprus. It is also known as hellim in Turkish. In Canada, halloumi is widely available in grocery stores and restaurants, often used in grilled dishes and Mediterranean-inspired cuisine.

In short

  • Halloumi is a Cypriot cheese that does not melt when heated.
  • It is traditionally made from goat’s and sheep’s milk.
  • Commonly grilled, fried, or barbecued for a browned exterior.
  • Protected origin status applies to Cypriot halloumi in the EU.
Canadian angle

Halloumi is widely sold and used in Canada, especially in grilled dishes and salads, and it is often found in grocery stores, restaurants, and Mediterranean-inspired cuisine.

Quick questions

What is halloumi?
Halloumi is a semi-hard, brined cheese from Cyprus, known for its firm texture and high melting point.
How to cook halloumi?
Halloumi is commonly grilled, fried, pan-seared, or barbecued because it keeps its shape when heated.
Is halloumi vegetarian?
Not always. Some halloumi uses vegetarian rennet, but other versions may use animal rennet, so check the product.

Sources

  1. Wikipedia — https://en.wikipedia.org/wiki/Halloumi
    Supports: Origin in Cyprus; traditional milk sources; modern use of cow’s milk
  2. Healthline — https://www.healthline.com/nutrition/what-is-halloumi
    Supports: Description as semi-hard cheese; taste and texture; Cyprus origin
  3. Britannica — https://www.britannica.com/topic/Halloumi
    Supports: Cyprus origin; cheese description; protected name; historical context
  4. Fork in the Kitchen — https://www.forkinthekitchen.com/halloumi-cheese/
    Supports: Vegetarian rennet claim; cooking uses
  5. Murray's Cheese — https://www.murrayscheese.com/wom/journal/behind-the-rind/all-about-halloumi-the-unique-cheese-that-grills-perfectly-every-time
    Supports: High melting point; grilling and frying use; milk types
  6. Wisconsin Cheese — https://www.wisconsincheese.com/about-cheese/halloumi
    Supports: Origin, flavour, texture, cooking properties, history
  7. Allrecipes — https://www.allrecipes.com/article/what-is-halloumi-cheese/
    Supports: Cyprus origin; traditional milk sources; alternate name
  8. BBC Good Food — https://www.bbcgoodfood.com/glossary/halloumi-glossary
    Supports: Taste, texture, cooking methods, and milk sources