13 Best Substitute for Halloumi Cheese

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Halloumi Cheese is a white, semi-hard, tenderized Cheese produced using goat’s milk, sheep’s milk, or a combination of the two.

It originated on the island of Cyprus, where it was delivered for a long time. It tends to be utilized as a fixing in salads, sandwiches or presented with watermelon.

13 Best Substitute for Halloumi Cheese

If you don’t have Halloumi Cheese in your storeroom, don’t stress. We have you covered. Try the following thirteen ingredients, which you’ll effectively discover on your kitchen rack instead of the first.

Indian Cottage Cheese (Paneer)

Indian cottage cheese or Paneer is a fresh cheese, with characteristics and texture like the Halloumi Cheese, exceptionally famous in Indian cooking for its taste and flexibility.

It is made by turning sour milk (generally cow milk or buffalo milk) with an acid component, and it is ideal for frying as, very much like the halloumi cheese, it has a high softening point.

It does not dissolve when warmed, and the comparable gentle, smooth flavor makes it an ideal Halloumi Cheese substitute. We can grill it or fry it and use it as a substitute in practically any recipe that calls for Halloumi Cheese.

Summary

Paneer is not very disparate in texture and characteristics from Halloumi, making it an ideal halloumi substitute. Just like it, Paneer doesn’t liquefy when it is exposed to heat.

Feta

Feta is a Greek white cheese made, very much like Halloumi, from sheep’s or goat’s milk, or a combination of the two.

It’s a tenderized curd cheese, with no skin and a smaller surface, framed into enormous squares and afterward matured, with an intense flavor that can go from gentle to sharp.

The surface is brittle and somewhat grainy, and it likewise takes some time for this Cheese to soften.

Taking everything into account, Feta can be a decent halloumi substitute in dishes like servings of mixed greens if you wouldn’t fret the conceivable, more grounded taste. It’s likewise pungent.

Summary

Halloumi begins in Cyprus, a part of which is Greek. Thus, it bodes well that you could utilize a cheese from that area for similar taste. Feta is much more grounded than halloumi.

Manouri

Manouri is a Greek semi-delicate cheese with a comparative taste, and a similar look to Halloumi produced using goat or sheep milk. This Cheese has a milder flavor, and it’s very adaptable.

Since it tends to be utilized in sweet and tasty recipes, it makes for a decent halloumi cheese elective, particularly in servings of mixed greens.

Manouri is truly versatile as a method for conveying different flavors like oils and possibly a press of lemon with some dark pepper.

Halloumi is frequently presented with mint, and Manouri will permit the new kind of this fragrant spice to radiate through.

Summary

This is a Greek cheese. Manouri is truly near Halloumi. It tastes something very same and looks pretty same (but again, it is round, not square). It has a milder flavor than Halloumi.

Mozzarella

Mozzarella is an Italian cheese, generally known as a garnish for pizza in its low-dampness assortment.

Fresh mozzarella isn’t matured, and it is usually eaten inside a couple of hours after it is made; it has a sensitive kind of cream and thick consistency.

While it doesn’t have similar dissolving properties as Halloumi, it’s a decent decision if you need fresh, gentle Cheese.

Suppose you need to utilize mozzarella as a substitute for Halloumi in a plate of mixed greens. In that case, you can unreservedly pick any mozzarella: mozzarella di bufala and fresh mozzarella both make for magnificent substitutes.

Summary

Mozzarella, similar to Manouri, makes for an ideal Halloumi Cheese substitute in servings of mixed greens when you’re searching for a cut of truly new Cheese and a mild flavor.

Provolone

Provolone is an Italian cheese that generally comes in two unique assortments: provolone dolce and provolone piccante (with a more grounded taste).

The principal kind has a comparable fragile flavor, filling in as a substitute for Halloumi.

This Italian Cheese is known for its softening properties, so if you need to utilize it, remember that it’ll not hold its shape when warmed. It’ll keep on softening whenever you’ve taken it out from the dish or the barbecue.

If you’re cautious with your cooking, you can, in any case, utilize it as a halloumi substitute in sandwiches or other flavorful dishes.

Summary

Provolone is Argentinian in origin and, given that you are cautious, can handle a savage barbecuing. The best application for Provolone is on sandwiches, burgers, and bread.

Queso Panela

Queso Panela is a fresh Mexican and white Cheese produced using Pasteurised cow’s milk. It is semi-delicate, it has a light and spicy taste, and it effectively assimilates different flavors.

This is a cheese-like Halloumi Cheese, both in taste and in dissolving properties.

It holds well its shape when warmed, and it tastes genuinely like Halloumi Cheese when cooked and roasted.

It has a higher dampness content, and the way that it is somewhat wetter than Halloumi implies it doesn’t brown also when fried. It would be ideal for garnish burgers or adding to other Mexican dishes in sharp pieces.

Summary

Queso panela is marginal ‘wetter’ than Halloumi Cheese, so you may not get the scorched impact to the same level. Yet, from a surface and taste perspective, it is very similar.

Queso Para Freir

You can visit the world food sources segment of nearby food stores if you haven’t figured out how to source any halloumi. You’ll discover Queso Para Freir anyplace that sells local American food.

It has a gentler surface than Halloumi; however, it functions admirably as another option.

It can withstand high temperatures, and subsequently, it’ll keep its shape in any event, when fried, and if you’re fortunate, you may even accomplish a brilliant scorched covering.

Queso para Freir is like queso panela, yet with this sort of Cheese, it must be simpler to achieve a brown outside layer when grilled.

Summary

Queso para Freir resembles Halloumi that starts in local America: it’s produced using cow’s milk and can handle high temperatures while still holding its shape without dissolving.

Kefalotyri

Like Halloumi, Kefalotyri is produced using sheep or goat milk. Hence, you can anticipate that the taste should be something very similar.

When utilizing Halloumi, you may be searching for something that grills well. Assuming that’s the situation, this Cheese will work similarly as well.

It’s comparable from a taste perspective; however, it’s a stage up in both hardness and pungency, with somewhat less tang.

It may very well be served barbecued as an appetizer with a sprinkle of fresh lemon juice and a sprinkle of black pepper. It’s a basic arrangement, however, one that consummately features its full flavor.

Summary

Kefalotyri is a hard white cheese produced using sheep’s or goat’s milk, or a mix of the two, as Halloumi. Contingent upon the blend of milk, the tone can differ in white and yellow.

Tofu

A nutritious and delectable option is Tofu. This is an elective that is fundamentally the same as Halloumi Cheese and fits entirely well.

You can join the Tofu with any recipe to copy the Halloumi Cheese hearty and creamy kind. It will not be equivalent to if you utilized Halloumi Cheese, yet you will unquestionably draw out the best of the Tofu in your recipe.

Tofu has an acrid taste and can retain different flavors when it is consolidated. It needs excellent preparation to free the pleasantness once again from it. You can utilize it in singed dishes or soups.

Summary

Cubed Tofu, a nutritious option, can be utilized as a substitution to Halloumi Cheese only if it is marinated in vegetable stock, giving it the cheesy acidic flavor. It has a sour taste.

Queso Blanco

Queso Blanco (which means white Cheese in Spanish) alludes to various kinds of Cheese, with the normal attribute being their white tone.

They normally all have a gentle, somewhat spicy flavor since they are not matured, and they’re adaptable in cooking.

They typically have comparable liquefying properties as Halloumi, which implies they are a decent alternative if you’re searching for a halloumi substitute that doesn’t soften when warmed.

You can utilize it practically similarly as you would Halloumi, regardless of whether that is frying, grilling, or using lumps of it to enliven a dish such as a salad or sandwiches.

Summary

In a real sense, interpreted as white Cheese, Queso Blanco offering is moderately truly adaptable, mild in flavor, and pretty heatproof. As Halloumi substitutes, it is truly great.

Anari

Anari is another fresh cheese delivered in Cyprus, really made as a side-effect of the creative interaction of different cheeses like Halloumi cheese or Kefalotyri cheese.

On the off chance that you can not consider Provolone cheese as a real grilling cheese, Anari, another Cyprus cheese, truly doesn’t make the cut.

Anari cheese is made of sheep’s milk, with a semi-hard surface and somewhat tart, spicy character. Anari cheese is slightly less famous than other Halloumi cheese substitutes.

However, if you can discover it, it can function admirably as an option compared to Halloumi cheese in fresh dishes like salads.

Summary

Anari is a fresh ricotta-style cheese, mild whey cheese produced using goat or sheep’s milk. In Cyprus, Anari is among the lesser-known cheeses. It is devoured either fresh or dry.

Graviera

Graviera Cheese is another well-known Greek cheese that is hard, light in shading, and a flavor that goes from sweet to nutty.

It is not mistaken for the Swiss cheese gruyère, a connected cheese that in certain dialects has a name like Graviera.

Graviera Cheese is produced using sheep’s milk or a combination of sheep’s milk and goat’s milk, yet in certain parts of Greece, cow’s milk can likewise be utilized. Fried Graviera Cheese, alongside Feta Cheese, Kefalotyri, and Halloumi cheese, is a vital element of a run-of-the-mill tidbit made of singed Cheese and presented with pepper, lemon, and bread.

Summary

Young Graviera tastes sweet and rich. It is versatile and may be used in a wide range of Halloumi cheese recipes; however, it is broadly eaten singed or in plates of salads in Greece.

Saganaki

Saganaki sounds very similar to a Japanese city; however, this is another Greek cheese. It tasted pretty indistinguishable from Halloumi Cheese which makes it a great substitute.

It is usually fried until boiling, presented with bread and a sprinkle of lemon juice.

Saganaki is not exactly as ‘squeaky’ as Halloumi Cheese, and because of its higher dampness substance would not become brown when you are cooking it. Notwithstanding, it is pretty melt-proof.

Therefore, on the off chance when you are simply searching for comparable flavors and keeping away from a spongy wreck, this would be a great Halloumi cheese substitute.

Summary

Saganaki is a lovely Greek cheese having a comparative flavor to Halloumi Cheese as this item is essentially Greece’s version of a similar cheese. There are subtle contrasts, however.

FAQs

Is halloumi cheese similar to mozzarella?

They are not entirely the same. Set up from goat’s and sheep’s milk on the Eastern Mediterranean island of Cyprus, Halloumi is a white, layered cheese, like mozzarella. It is a semi-hard, unripened, springy, and tenderized Cheese. Its flavor is tart and intense, and it has no skin.

Is feta the same as halloumi?

Halloumi Cheese – This sort of Cheese is fundamentally the same as Feta. Like Feta, Halloumi Cheese is a Greek cheese. Feta is normally produced using sheep’s milk; however, Halloumi Cheese is made with a blend of sheep’s milk and goat’s milk.

What is the difference between Paneer and Halloumi Cheese?

Paneer and Halloumi are not exchangeable, although they can make great substitutes for each other. The principle distinction is that Paneer is a highly corrosive cheese, and Halloumi is special for having no acidity in it at all. High edge and low sharpness both help prevent softening.

Bottom Line

I hope this list assisted you in discovering one suitable replacement for Halloumi Cheese.

Please share your experience with these. Comment below your substitute for this to be included in our inventory.

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About Betty Ellis

Betty is a food researcher who spends most of her time analyzing the nutritional aspects of various foods. She also researches methods to enhance taste, as well as how to store certain types of foods. She enjoys cooking for herself and her three dogs even though she doesn't have a lot of free time outside work.

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