Yes, you should store opened halloumi submerged in salted water (brine) in an airtight container in the fridge to keep it fresh and prevent it from drying out or becoming too salty, though tightly wrapping it in wax paper is another option for short-term storage. This brine helps maintain its texture and flavor, much like it comes packed, and can extend its life for a couple of weeks, while plain tap water isn't ideal for long-term storage.
An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.
Then refrigerate until firm again before cooking. 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.
It really plumps the cheese up and just seems to improve the texture. No squeakiness and it won't go hard and rubbery as it cools which is great for salads that won't be eaten immediately. It also helps stop the halloumi burning so it's perfect to do before cooking on a barbecue.
If you find your halloumi to be too salty, you can soak it in water for about 30 minutes to reduce the saltiness. This step is optional, and many people prefer to grill halloumi as-is to enjoy its signature salty taste. If you prefer a milder flavour, however, soaking can help balance the salt.
To stop your halloumi getting rubbery, make sure that you cut the slices thicker. You also need to make sure that you are not over-cooking it and that you are eating it straight away.
Healthier Cooking:
Halloumi is naturally high in fat, so cooking it in an air fryer helps reduce the need for additional oils, making your snacks healthier.
I tend to soak my halloumi nowadays. About 20-30 minutes in fresh cold water should do it. It reduces the salt level a bit and you get a softer bouncier texture. Less squeaky.
But halloumi isn't as squeaky clean as you might think. In fact, it's got three times the calories of ricotta, is saltier than Stilton and contains more fat than cheese board favourites such as Camembert and Brie. So how did it become the popular “healthy choice”?
Halloumi's natural saltiness makes it one of the longer-lasting cheeses, but shelf life depends on how it's stored. At room temperature, it's safe for just a few hours. In the fridge, unopened it can last months, and opened it lasts up to 2 weeks if stored in brine.
Yes, you can freeze halloumi cheese. Freezing halloumi can help prolong its shelf life and prevent it from going to waste. To freeze halloumi, wrap it tightly in plastic wrap or place it in an airtight container.
You might want to avoid or only offer the highest salt cheeses such as feta and halloumi in very small amounts until baby is older.
Spoiled halloumi cheese can be easily identified. If the cheese has become slimy or developed a mold, it's time to toss it out. Moreover, a strong sour smell or change in color can also indicate that the cheese is past its prime. Always trust your nose and eyes when checking for freshness.
Baking Halloumi cheese offers a unique cooking method that results in a softer and gooier texture compared to grilling or frying. When baked, halloumi cheese develops a creamy consistency, making it a perfect addition to casseroles, pasta dishes, or savory tarts.
Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).
High Salt Content – At around 3 g per 100 g, halloumi provides nearly half your daily recommended salt intake. Excessive salt intake can contribute to high blood pressure, so portion control is crucial. Saturated Fat – Halloumi is high in saturated fat, so balance it with fresh vegetables and lighter dishes.
The healthiest cheeses are often fresh, low-moisture options like cottage cheese, mozzarella, ricotta, and goat cheese, praised for being lower in calories, fat, and sodium while high in protein, calcium, or probiotics, with cottage cheese being a top pick for high protein/low fat and mozzarella offering gut-healthy bacteria; however, portion control and selecting low-fat versions are key for overall health, as strong-flavored cheeses like Feta or Parmesan offer flavor in smaller amounts.
People are getting rid of air fryers because early or cheap models have small baskets, leading to batch cooking; non-stick coatings peel; they take up counter space; some find them overrated compared to ovens or microwaves for certain tasks, and others worry about potential safety issues like overheating or toxic fumes from damaged coatings, leading to dissatisfaction with performance or practicality.
Besides this, halloumi is already high in saturated fat which can worsen cholesterol. This means that while halloumi does have some health benefits, it's important that it's eaten in moderation as part of a balanced diet to reduce the risk of high sodium and cholesterol levels.
Pat the halloumi dry with kitchen paper and cut into 1cm-thick slices. Heat a drizzle of olive oil a frying pan over medium-high heat. Lay the halloumi slices in the hot oil, making sure they're not overcrowded. Cook for 1-2 minutes on each side until golden brown.
🧀 Either pan fry the halloumi in a non-stick frying pan with a glug of oil over a medium heat for 2-3 mins on each side, OR spritz with a little oil & air fry at 180C for 5-6 mins, turning halfway so that it cooks evenly on both sides.
Here are the top seven side dishes that go perfectly well with halloumi cheese:
Avoid wrapping your cheese in cling film or foil. It can cause the cheese to sweat which can negatively affect the flavour and texture. Parchment/greaseproof paper is the best substitute for cheese paper.