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14 Amazing Substitutes To Use For Halloumi Cheese For Unique Flavor

With its humble origins on the islands of Cyprus, Halloumi Cheese is a popular variety across the globe, usually made from sheep or goat milk and, in some cases, both. 

Halloumi is a white, tenderized, and semi-hard cheese with a unique flavor profile that goes well in sandwiches and salads, and you can also see them served with watermelons. 

During your next cookout session, if you find yourself out of Halloumi Cheese, Don’t fret! We’ve got you. To help, we have listed some of the best replacements for Halloumi Cheese that you can easily find lying around in your kitchen. 

1. Paneer 

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Cottage cheese, popularly known as a panner, is freshly made with texture and characteristics similar to Halloumi Cheese. Its flexibility and taste are a staple in many Indian households. 

People make paneer by adding an acid component to sour milk (usually buffalo milk or cow milk). 

Like Halloumi cheese, paneer’s high softening point makes it an ideal choice for frying. Also, they both don’t dissolve when heated. The smooth, gentle flavor of panner is identical to Halloumi Cheese, making it an excellent substitute. 

How To Substitute

You can fry or grill paneer, which makes an excellent substitute in any recipe that uses Halloumi Cheese. While replacing halloumi, you should take equal amounts of panner.

2. Feta

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Feta is a wide variety of cheese from Greece and made from goat or sheep milk or sometimes a mix of both. 

This curd cheese is tender and is smaller in size without a layer of skin, grouped into large squares, and matured afterward. Its flavor profile ranges from sharp to gentle. 

Due to its grainy and brittle texture, Feta cheese needs some time to get soft. 

Considering feta’s flavor, aroma, and other properties, it can serve as a decent substitute for Halloumi cheese. Likewise, you can use Feta instead of Halloumi in salads if you can handle its grounded and spicy taste. 

How To Substitute

Feta cheese works well with salads. However, you must remember that halloumi is more intense and grounded. Therefore, go for 1 is to 1 substitute while replacing Haloumi with Feta.

3. Manouri

Manouri is another variety of cheese from Greece that makes it to our list. It comes with a semi-delicate texture. It has a comparable taste and looks like Halloumi cheese. However, Manouri serves as an excellent substitute due to its mild flavor. 

Manouri has a unique flavor profile, and its versatility lets users bring out flavors such as oils and sometimes even dark pepper and lemon notes. 

How To Substitute

We can usually find Manouri as an ingredient in tasty and sweet recipes, making it a decent substitute for Halloumi cheese, especially when served with a bowl of green veggies.Since halloumi is commonly combined with mint, Manouri will also go well with mint, allowing the intense fragrance of mint to feel through the dish. You can go for a 1:1 substitute for Manouri with Halloumi.

4. Mozzarella

Nothing screams Italy more than Mozzarella. It is known for its low-moisture texture and makes an excellent garnish on pizzas.  

Although the new variety of Mozzarella isn’t matured, people usually eat the inside within a few hours of preparation, and it comes with a thick and creamy consistency.  

While Halloumi and Mozzarella don’t share similar properties, Mozzarella will serve as a gentle and fresh substitute for halloumi. 

How To Substitute

Since Mozzarella comes in different varieties, you can pick fresh Mozzarella or mozzarella di bufala while substituting it for halloumi. Mozzarella also goes well with a plate of mixed vegetable salad. You can easily replace Halloumi with Mozzarella in the same quantity.

RELATED: The 7 Best Velveeta Cheese Substitutes

5. Provolone

This Italian cheese usually has two varieties; Provolone piccante, which has a nutty, earthy taste, and Provolone dolce. 

The typical variety of Provolone has a fragile taste, making it an excellent substitute for halloumi. 

Provolone will be an excellent substitute for halloumi in sandwiches, barbeques, and other dishes packed with flavor if you’re a little careful with how you cook. While replacing Halloumi with Provolone, remember to take a few extra grams since Provolone softens quickly.

How To Substitute

Provolone is famous for its easy softening texture, so if you’re cooking with this, keep in mind that this cheese will not retain its shape when heat is applied. You may also find this cheese softening once it is out of the barbeque or dish. 

6. Queso Panela

Originating in Mexico, Queso Panela is white, fresh cheese made from cow’s milk. Its spicy, light taste and semi-delicate texture bring an assortment of flavors. 

Concerning dissolving features and taste, Queso Panela is very similar to Halloumi Cheese. 

This cheese maintains its shape when heated. When roasted and cooked, Queso Panela is very similar to Halloumi Cheese. 

However, there are slight differences; Halloumi is a little drier than Queso Panela and doesn’t get too brown after frying. 

How To Substitute

Queso Panela is a beautiful garnish on Mexican dishes with a sharp flavor, burgers and sandwiches. While substituting Halloumi with Queso Panela, take a few grams lesser due to Queso Panela’s dry nature.

7. Queso Para Freir

You can find Queso Para Freir in almost all the shops that locally produce American foods. Queso Para Freir, made from cow’s milk, has a much gentler texture than halloumi and is a fantastic substitute. 

It also retains its integrity at very high temperatures and maintains its shape when heated and fried. With Queso Para Frier, you can get a tasty scorched layer. 

Queso para Freir, unlike queso panela, gets a beautiful outside layer after grilling; however, it is similar in every other aspect. 

How To Substitute

Queso Para Frier will get you a beautiful brown layer outside when grilled and compliments very well with fried food items such as fries, sandwiches, and burgers. It should be replaced with halloumi in a 1:1 ratio.

RELATED: The Best 6 Manchego Cheese Substitutes

8. Kefalotyri

Kefalotyri is made from goat or sheep milk or a combination of both and is very similar to halloumi. It comes in yellow and white color depending on the milk blend. 

Due to similar preparation techniques, Kefalotyri has a similar taste to halloumi. 

Halloumi is a cheese that tastes wonderful when grilled, and if you’re looking for the same, you’ll find that Kefalotyri is an attractive choice. 

Both Kefalotyri and Halloumi have similar taste profiles. However, Kefalotyri is complex and more intense but less tangy.

How To Substitute

You can use barbequed Kefalotyri as an appetizer, a dash of pepper, and freshly squeezed lemon juice. Although this is a simple dish, it is full of flavor. Go for a 1:1 substitution while replacing Halloumi with Kefalotyri. 

9. Tofu

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Tofu is a delectable and nutritious option. Since it is similar to Halloumi cheese, it has an identical flavor profile. 

You can substitute Tofu with Halloumi Cheese in almost all the recipes due to its creamy and hearty flavor. 

How To Substitute

Due to the acrid flavor, Tofu can hold several flavors when mixed with other ingredients. However, it requires some level of preparation to get the flavors tight. Tofu works well with soups and continental dishes.Cubed Tofu is a healthy option, however, while preparing, you should soak the Tofu in vegetable stock. Since they are similar, you can add equal parts of Tofu to any dish containing halloumi.

10. Queso Blanco

Queso Blanco (Spanish White Cheese) is commonly used as a blanket term to refer to all kinds of Cheeses with the color white. However, due to its short maturation period, the gentle and mildly spicy tone of Queso Blanco makes them a great addition to many dishes. 

If you’re looking for a decent substitute for halloumi that maintains its integrity when warmed, then Queso Blanco is a good alternative due to its similar liquefying nature.

How To Substitute

Queso Blanco is almost identical to halloumi. You can use it in nearly all dishes interchangeably, whether grilling, frying, or even garnishing, to take your sandwiches and salads to the next level. Take equal parts of Queso Blanco while replacing it with halloumi. 

11. Anari

This is a fresh and delicious dish popular in Cyprus and usually made by mixing different cheeses like Kefalotyri and Halloumi cheese. 

Although its grilling properties are not as good as Provolone cheese, Anari is still a worthy contender. 

Made from Sheep’s milk, Anari cheese has a spicy and mild tart flavor with its not-so-hard texture. However, compared to other Halloumi substitutes, Anari cheese is not that popular. 

How To Substitute

Since Anari is fresh and similar to ricotta, you can use it either dry or fresh. Anari dramatically improves the overall taste when used in salad-like dishes. Remember to take a slightly higher portion of Anari while replacing it for halloumi. 

12. Graviera 

Graviera is another famous cheese coming from Greece with a hard texture, light color, and a flavor profile ranging from nutty to sweet.  

Although it is usually mistaken for gruyère (a cheese from Switzerland) because, in some local regions, gruyère is pronounced the same as Graviera.  

Graviera cheese is produced by different methods depending on the region; for instance, in Greece, cow’s milk is used, and in some other places, people use Sheep’s milk or sometimes a mix of goat’s milk or sheep’s milk.  

How To Substitute

Like Kefalatyri, Feta Cheese, and Halloumi, Fired Graviera Cheese is a staple in almost all tidbits that use scorched cheese. It would make a great combination with bread, lemon, and pepper. They are also widely substituted in salads and can be used in the same ratio as halloumi.

13. Saganaki 

Although Saganaki sounds identical to the Japanese city, this cheese has a Greek origin. Its taste is very similar to Halloumi cheese, making it an excellent substitute for Halloumi cheese. 

When compared to Halloumi Cheese, Saganaki cannot be called ‘squeaky’ due to its high moisture content, which also prevents Saganaki from browning while cooking. It is also melt-proof.  

How To Substitute

If you’re looking for similar-tasting Halloumi cheese alternatives without a spongy feel and taste, Saganaki is a beautiful choice. Saganaki is consumed fried, boiled, or sometimes served with a piece of bread and a dash of lemon juice. It is recommended to take equal parts of Saganaki while replacing it with halloumi.

RELATED: Want A Substitute For Ricotta Cheese? We Have 5 Options!

14. Tempeh 

Tempeh is a fermented food that is similar to Tofu but has a more robust flavor and may not be what you’re looking for. 

How To Substitute

Tempeh would work perfectly if the meal also included other intense flavors that can mask the taste of Tempeh. However, you should cautiously substitute Halloumi with Tempeh. Both can be replaced with similar quantities.  

Additional Recipe

15. 3-Minute Fried Halloumi Cheese Bites 

Calories Per Serving: 145 

Total Preparation Time: 5 mins

Heat a non-stick frying pan very quickly. Use a paper towel to wipe the halloumi cheese slices until they are completely dry. Slices should be placed on a dish and gently brushed with olive oil to evenly cover each side.

On a big platter, place the thin slices of halloumi cheese that have been gently oiled.

For about a minute on the first side and one to two minutes on the other, sear the cheese in the hot skillet until each slice gets a deep brown crust.

Use a cast-iron skillet to fry and brown slices of halloumi cheese.

Put the fried cheese on a platter and top it with mint leaves, pepper, oregano, vinaigrette, and tomatoes. 

Frequently Asked Questions

Is Halloumi Similar To Feta In Texture And Flavor? 

This kind of cheese, also known as halloumi, is very similar to feta in both flavor and texture. Similar to Feta, Halloumi Cheese is also another Greek cheese.

Halloumi cheese, on the other hand, is often prepared using a combination of goats’ milk and Sheep’s milk, while feta is typically made with just Sheep’s milk.

Is Halloumi Cheese Comparable To Mozzarella?

They are not identical in every respect. Halloumi is a white cheese with layers, similar to Mozzarella, that is produced on the island of Cyprus in the Eastern Mediterranean.

It is made from the milk of goats and sheep. It is a semi-hard cheese that has not fully matured, is bouncy, and has been tenderized. It has a flavor that is powerful and sour, and there is no skin on it.

Are There Any Differences Between Halloumi Cheese And Paneer?

Although they cannot be interchanged directly, halloumi and panner are both excellent choices to use in place of the other.

The primary difference between the two is that paneer contains high acidic content, while halloumi is exceptional in that it does not have any acidity whatsoever. Both offer a high edge and a low crispness to help ward off softness.

What Sort Of Cheese Is Halloumi, Specifically?

The semi-hard cheese known as halloumi is traditionally produced from the milk of Sheep and then brined for preservation.

Halloumi cheese is made using a one-of-a-kind production method and technique. It is possible to think of it as a combination of the brined cheese and the pasta filata cheese types. 

Is Fried Halloumi Good?

Cheeses that have a lower temperature at which they melt can’t be fried. Even if the cheese melts just a little bit, it is still able to keep its form when placed in the fryer or pan.

Provolone, bread cheese, Mozzarella, paneer, halloumi, Queso Blanco, cheese curds, and cheddar are some of the most popular types of cheese that may be deep-fried. 

What Would Halloumi Cheese Taste Like?

The taste of halloumi is highly attractive and distinct from the flavor of any other cheese; it is mild but in no way monotonous; it is somewhat similar to feta; it is noticeably tangy, and it is never overpowering.

It may be eaten sliced for a quick snack, cubed for salads, or melted in casseroles or on top of them. You can enjoy it nearly any way you would consume other types of cheese.

What Are Some Excellent Examples Of Halloumi Flavour Pairings?

Zucchini and Halloumi, Mint and Halloumi, Tomato and Halloumi, Parsley and Halloumi, Eggs and Halloumi, Olives and Halloumi, Lemon and Halloumi.

Should Halloumi Be Cooked Before Consumption?

Yes! Despite this, raw halloumi is not something that is often given with meals. It is undeniably more delicious after it has been cooked since it is difficult to resist while it is still warm and mushy in texture. 

Do You Consume Halloumi Warm Or At Room Temperature?

Since it is a fresh cheese, halloumi, like the vast majority of fresh cheeses, should be consumed as soon as possible. In addition, usually, there are no artificial ingredients in halloumi.

If you plan on eating halloumi raw, be sure to keep it refrigerated until shortly before you serve it.

Why Should You Let The Halloumi Sit In The Water?

Halloumi has a preservative salt that may be extracted from the cheese using some lemon juice. This process also helps the cheese to become more pliable.

The sweetness of the milk from the farm will come through in the completed meal, both in terms of its flavor and its aroma.

How Can You Prevent The Halloumi From Sticking To The Grill?

Kebabs made with halloumi may be prepared by putting a few cubes of the cheese onto a wooden skewer or metal and then placing them on a hot barbecue grill.

Applying a little coating of oil to the halloumi before grilling will prevent it from adhering to the surface. Prepare by searing for several minutes on each side.

14 Super Easy Replacement For Halloumi Cheese

5 from 2 votes
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Halloumi cheese is a popular cheese enjoyed by many. But what do you do when you’re out of halloumi? Try halloumi cheese substitute.

Ingredients

  • Paneer

  • Feta

  • Manouri

  • Mozzarella

  • Provolone

  • Queso Panela

  • Queso Para Freir

  • Kefalotyri

  • Tofu

  • Queso Blanco

  • Anari

  • Graviera 

  • Saganaki 

  • Tempeh 

Directions

  • Choose your favorite substitute from the list given above
  • Follow the directions given in the recipe after having substituted the ingredient in the correct ratio

Recipe Video

Jess Smith