The halloumi will be preserved in brine, which gives it longevity. Even when open, the halloumi will probably be safe to eat for up to two weeks. You can extend this period further by taking the cheese out of its original wrapper and placing it in a container of salt solution.
Halloumi will keep in the refrigerator for as long as a year, if it's unopened. Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks. Or wrap it tightly in waxed paper, parchment paper or cheese wrap. Rewrap in fresh paper whenever you unwrap it.
If you wrap the cheese in parchment paper or cheese paper before placing it in an airtight container, you can store the halloumi in the fridge for up to two weeks.
Halloumi is best enjoyed hot and freshly grilled, but it can be eaten cold the following day and remains edible when refrigerated for up to two days. After cooking, cool and store in an airtight container in the fridge. Add herbs, oil, or lemon juice before serving.
To extend it's life further, make a simple salt brine by mixing 2 cups of water with 2 teaspoons of salt. Mix together until the salt dissolves, then pour over leftover halloumi in an airtight container and store in the fridge for up to 2 weeks. You can also freeze halloumi.
Avoid putting soft cheeses back in the fridge if they've exceeded that 2-hour limit. Give them a check and sniff, and if they're looking a bit sad, throw them out. Hard cheeses, on the other hand, can be rewrapped and refrigerated, but you'll also want to give them a quick once-over.
You can definitely eat halloumi raw. However, you don't often see uncooked halloumi served in a meal. It's definitely tastier when it's been cooked, as it's just irresistible when it's warm and squidgy - not to mention, you get those lovely crispy bits around the edges.
Halloumi can be reheated in a microwave, but it will change the texture. Rather than being soft with a crispy exterior, it will be dry and rubbery. The halloumi will harden very quickly and needs to be eaten immediately. Other methods of reheating halloumi include using the oven, a skillet, or an air fryer.
When you buy a packet of haloumi, it comes with a little salty brine. Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer.
This means that halloumi should be consumed in moderation, and it really doesn't need any added salt when preparing it. Because of its higher salt content, it's best to enjoy one to two slices of halloumi about once a week or less.
The next day, the cheese blocks are packed in vacuum plastic bags and displayed under refrig- eration (5–8°C). The shelf-life of Halloumi cheese as stated by different regional producers ranges between 4 and 6 months under refrigeration.
In its unopened package, it will keep in the fridge for a long time – up to a year! But of course check what the expiration date is. Once opened, you can store any leftover raw halloumi in some salty water for up to about 2 weeks in the fridge.
It's great for salads and side dishes because you can serve it cold or two days old, and it will still taste nice. You can add this tasty cheese to salads as well as serve it on its own. Some Mediterranean meals involve serving it up as a yummy breakfast!
How to store halloumi. An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.
Yes, you can freeze halloumi for up to 6 months. To freeze halloumi, either slice it up or leave it as a block, wrap it in clingfilm, place it into a bag, and then carefully put it into the freezer.
Soak the halloumi in water for 30 minutes or up to 24 hours to remove the salty taste. I love the salty taste of halloumi, so I prefer not to soak it. However, if you find the kind you have to be too salty, the soak will help alleviate that. Allow the halloumi cheese to grill without touching it.
Once opened it's suggested that you consume it within 3 days. However, it will usually last longer than that. Most often, up to 5 days, especially if grilled and covered in a drizzle of olive oil. But, if your halloumi has gone bad it will smell like sour milk and have a slimy texture on the outside.
'Halloumi is high in protein (to help you maintain and grow your lean muscle mass), contains calcium (for healthy bones and teeth), phosphorus (for bone health), zinc (for cognitive, immune and fertility functions), iodine (for thyroid and cognitive function) and vitamin A (to support your immunity, vision and skin),' ...
Yes, you can eat halloumi raw, and here's how
There are many, many recipes in which halloumi is much better fried.
If you want to microwave halloumi it's good as a quick fix for a speedy sandwich – simply cut into slices and microwave on high for around 30-40 seconds.
Reheat: you can enjoy leftover crispy halloumi straight from the fridge or warm it back up in the air fryer. I love when the halloumi is warm and crispy but when in a rush, I just eat it cold.
This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.
The same protein clumps created by the acid in Paneer and the rennet in Halloumi are what give these cheeses their signature squeak. The sound is coming from the long protein strands rubbing against the enamel of your teeth.
What's more, halloumi is made from sheep's milk, which is more expensive than cow's milk or goat's milk due to a lower milking yield from sheep. And halloumi is often aged, which can also amplify the price.