Halloumi cheese originated in Cyprus and is most popular in Cyprus, Greece and the Middle East, but in recent years, halloumi has become a worldwide phenomenon.
As people discover halloumi cheese, it is becoming increasingly more popular… and it is no wonder why! Known to some as vegetarian bacon, halloumi cheese is a magical combination of salty and, when fried to perfection, crispy!
Halloumi does NOT melt when heated, making it perfect for frying.
It is also sometimes compared to a toasted marshmallow because when it is fried, its outside becomes puffy and crunchy, while its insides are soft and gooey. Unlike almost all other cheeses, halloumi does NOT melt when heated. Instead, it holds its shape enabling you to cook it in ways that other cheeses simply cannot be cooked.
You can grill it, deep-fry it, sauté it, and more! Halloumi will stay firm and squeaky, another one of its signature qualities!
Halloumi is a layered cheese, like mozzarella, and is considered semi-hard in the world of cheeses. It is also unripened and has no rind. It is pure white in color and has a springy, sometimes spongy texture. When cold, it can be slightly rubbery, but when heated, it keeps its shape while becoming softer and almost creamy-like in texture.
Like its Greek cheese cousins, halloumi is always preserved in brine. Because of this, some people find it quite salty, and it does contain more salt than a lot of other cheeses, so use caution if you’re on a low-salt diet. Halloumi is often marinated, so steer clear of added salts in your marinade as well.
In Greece, where this cheese originates, halloumi is always made from sheep or goat’s milk (or a combination) but in North America, most cheeses sold as halloumi are actually ‘halloumi-like’ cheeses, and are made from cow’s milk. In some places, halloumi can still be hard to find, so we’ve compiled this short list of substitutes if you can’t find any.
Halloumi is pretty special though, so we recommend that if you have a chance to eat the real thing, you give it a try. Here are some good halloumi alternatives.
1. Paneer
In India and other regions of the world, paneer is often made with buffalo milk but in the west, it is most commonly made from cow’s milk. Like halloumi, it is heated, curdled, and then strained and pressed.
Paneer is slightly sweet, is not aged in any way, nor does it melt. Because of this, it is ideal for deep frying, grilling, and stewing; it is often found in Indian street-food culture. Paneer soaks up marinades and broths well and because of its mild and slightly sweet nature, it goes great with spicy sauces, soups, stews, gravies, and curries.
Paneer is also much drier than other cheeses like it, as it is pressed and strained multiple times, and even shocked in cold water, during the production process. Because paneer is not aged and only contains a few ingredients, it is often very affordable. It makes a great substitute for halloumi so will likely not get the same crispy outside unless it is deep-fried.
2. Queso de Freir
Frier cheese makes a great alternative to halloumi because it has a high melting point and is used in fried cheese tapas all over Spain and neighboring regions. It is important to note that this Spanish cheese will melt eventually, so it is not exactly the same as halloumi.
It will, however, work at a pinch and if you’re in Europe, it’s likely quite easy to find. In North America, this cheese is probably less available than halloumi, so you may want to try one of the other choices on this list!
3. Kefalotyri or Kefalograviera
Either one of these popular Greek cheeses will work in place of halloumi as they both fry up nicely, and stay firm while they take on a crispy, brown outer layer. (Are you drooling yet?!?) Saganaki is fried cheese dish and it’s also used for other Greek dishes made in a specific frying pan (e.g. shrimp saganaki).
The cheese dish saganaki is a real spectacle when served, as it is first fried in oil and then lit on fire using a shot of ouzo! People chant and sing, and sagakani is often served instead of cake for specific celebrations. Either one of these cheeses will work as a replacement for halloumi if you can find them!
4. Cheese Curds
Another squeaky cheese! Cheese curds, especially from Quebec, Canada, have a very similar texture to raw halloumi because they are slightly rubbery, chewy, firm, and let out a squeak when you bite into them! For this reason, cheese curds make an acceptable alternative to halloumi!
Cheese curds, however, do melt, which is part of their charm (especially when they’re being tossed with hot French fries and gravy, as with the Canadian delicacy poutine!). But it does mean they will not make an ideal substitute for some halloumi dishes.
Here’s a tip: freeze cheese curds for an hour or two before using them in your halloumi recipes. This will ensure the outside has time to cook but the inside stays chilled and doesn’t get too gooey! This works especially well with deep-frying!
5. Mozzarella
Although they may not seem very similar, mozzarella and halloumi are made in very similar ways! Both are stretched and set to chill in a cold bath, giving them a layered texture. Mozzarella, however, is known for its meltiness, meaning it will not work in certain recipes as a replacement for halloumi.
Similar to cheese curds, you can try slicing your mozzarella and freezing it for an hour or two before using it in your halloumi recipes. If doing this, you can then bread it and deep-fry it, which will give a similar crispy coating that halloumi lovers crave!
6. And Finally… Tofu!
While tofu isn’t cheese and certainly isn’t halloumi, it does have one important thing in common with this beloved cheese… it won’t melt! If you’re looking to create a vegan or dairy-free version of halloumi, try marinating slices of firm tofu in a mixture of olive oil, lemon juice, salt, and nutritional yeast. This will give it a bit more of a tangy, salty, and cheesy flavor.
Always remember to press your tofu before marinating it, too! Next, you can grill the tofu so that it looks like halloumi and use it to top platters or salads. Again, it isn’t quite halloumi, but it is a good option!
When it comes down to it, halloumi is really difficult to replace. It is beloved by so many across the world, especially in Greece, Turkey, Iran, and North America, for its deliciously crunchy, salty outer crust and its creamy, dreamy, ooey, gooey filling that we all love.
Halloumi is an excellent cheese for putting in salads or in anything that is slightly boring that needs a little excitement… pizza, pasta, stir fry… or better yet, serve as an appetizer and have all your friends wondering what IS this delicious cheese marshmallow? Either way, you look at it, halloumi is one of our favorite cheeses, and replacing it isn’t easy!
The post 6 Substitutes for Halloumi a.k.a. the Squeaky Cheese appeared first on Chef's Pencil.
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