Halloumi
haloumi · grillkaas · Cypriotische kaas
Halloumi: what every chef needs to know
Hard to imagine a kitchen without Halloumi — a Cypriot cheese with PDO protection (granted in 2021) traditionally made from a blend of sheep's, goat's and cow's milk. Its most distinctive characteristic is the high melting point: because the curd is briefly heated to approximately 90°C (194°F) before brining, the whey protein denatures and creates a firm, rubbery structure that does not melt when fried or grilled. Halloumi has a pronounced salty flavour from storage in brine. In commercial kitchens, halloumi is grilled, pan-fried or deep-fried without the cheese running. On heat, a golden-brown crust forms while the interior remains soft and lightly chewy. The characteristic squeaking sound when chewing is a result of the casein protein structure. Halloumi works well in vegetarian dishes as a meat substitute. Rinse before use to moderate the saltiness.
Halloumi: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Halloumi: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Halloumi: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Pat dry before grilling for an optimal Maillard reaction; do not brush with oil.
No added fat needed; Halloumi cooks in its own fat.
Optionally coat in flour for an extra crispy crust; serve immediately.
Suitable for larger quantities at once; turn halfway through.
Halloumi: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Halloumi: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Summer is peak season for barbecue and terrace dishes. Halloumi is also traditionally produced in Cyprus during summer when herds are milking.
Halloumi: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Halloumi
Why doesn't halloumi melt when fried or grilled?
During production, the curd is heated to approximately 90°C (194°F) before being formed and brined. This heating denatures the whey protein and creates a stable protein matrix that prevents the cheese from melting at normal cooking temperatures. Similar cheeses such as Queso Panela and Paneer are made in the same way.
Should I rinse the brine off before use?
It depends on the desired salt level. Halloumi is naturally salty from brine storage. Rinse under cold water and pat dry if you want to reduce the saltiness. If you prefer more intensity, you can retain some of the brine.
Can I cook halloumi in advance and reheat it later?
This is not recommended. Halloumi is at its best immediately after cooking: a crisp exterior with a soft interior. Once cooled, the texture becomes tough and rubbery. Always cook halloumi à la minute and serve within 3–5 minutes.
At what temperature should you store Halloumi?
Store Halloumi at 2°C to 8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Halloumi professionally?
The primary professional technique for Halloumi is Grilling at hoge hitte, grill on 250°C for 2-3 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Halloumi contain allergens?
Halloumi contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
