The Best Simple Halloumi Substitutes (2024)

Table of Contents

What is Halloumi Cheese? The Best Halloumi Substitutes – Dairy The Best Dairy-Free Halloumi Substitutes Halloumi Flavour Pairings Simple Halloumi Recipes More Ingredient Substitutes

The Best Simple Halloumi Substitutes (1)

Looking for an alternative to Halloumi Cheese? You’re in the right place! Keep reading for my favourite simple Halloumi substitutes.

What is Halloumi Cheese?

Halloumi is a unique salty semi hard cheese from Cyprus generally made from sheep or goats milk, although some producers can use cows milk. While it can be eaten raw, it’s generally served pan fried so it is golden on the outside and melting in the middle. Yum.

The really unique thing about halloumi is the way it ‘squeaks’ in your mouth. Which is why it’s often affectionately known as ‘squeaky cheese’.

The Best Halloumi Substitutes – Dairy

1. Feta

While the texture of feta is more dry and crumbly than halloumi, they are both salty and cheesey. Feta won’t squeak or melt in the same way but it’s the closest option.

2. Saganaki

If you don’t have halloumi then I’m guessing you won’t have this similar Greek cheese. But worth mentioning in case you do.

3. Mozzarella

Mozzarella is softer and will cook more quickly than halloumi but will give OK results.

4. Parmesan Cheese

Don’t try cooking your parmesan – it’s not going to melt like halloumi. But if it’s the only cheese you have, parmesan shavings can work in place of halloumi.

The Best Dairy-Free Halloumi Substitutes

1. Chicken

Pan fried halloumi is like a salty version of pan fried chicken breast or thigh fillets. Halloumi is serving to provide the protein in the meal so for omnivores chicken will often work just as well. Just remember to be generous with the salt.

2. Tofu

Tofu isn’t any where as delicious as halloumi but they are similar from a visual and protein perspective – in fact tofu is higher in protein.

3. Tempeh

Tempeh is similar to tofu but has been fermented and is more pungent in flavour so that may not be what you’re after. But if the dish has other strong flavours it might work. Wouldn’t be my first choice though.