While no single commercial cheese perfectly fuses feta and halloumi, Manouri is a Greek cheese that offers a creamy texture between crumbly feta and firm halloumi, excellent grilled or fresh, while Palestinian Nablusi is a salty, semi-hard brined cheese akin to both, used in desserts like kanafeh and savory dishes. For a local hybrid, some Australian cheesemakers create versions like Goldstreet Jersey Milk Cheese, combining traits of halloumi, feta, and mozzarella.
What is Jersey cheese? A cross between, halloumi, mozzarella and feta - made in the style of halloumi but with more moisture kept in the curds, and a much softer texture.
Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt.
A great halloumi cheese substitute is feta cheese. Feta is a lovely greek cheese with a crumbly texture and mild flavor. It closely resembles halloumi cheese.
While halloumi cheese has lower lactose content compared to some other dairy products, it is not entirely lactose-free. People who are lactose intolerant may still experience discomfort if consuming halloumi cheese.
Is feta high in lactose? No, feta is not high in lactose. Feta usually has a lactose content of 1-2 %, in other words, 1-2 grams of lactose per 100 grams, but this depends on the specific product, brand, ingredients, and production method.
As with most dairy cheeses, halloumi contains the naturally occurring milk sugar known as lactose because it is made of goat's milk and sheep's milk. However, you can find tasty lactose-free halloumi options that are processed specifically to remove all lactose.
Feta cheese is soft and crumbly, while halloumi has a firm and dense texture. Feta cheese is also saltier and has a tangier flavor compared to halloumi. Although they can't be used interchangeably in recipes, feta cheese can still be a tasty addition to salads or stuffed vegetables.
Fontina Cheese comes from Italy. Halloumi Cheese originated from Cyprus.
Halloumi is a fantastic salad ingredient, especially when it's crispy – it acts like a crouton, particularly when paired with crumbled feta. You can mix things up in your salad by adding different ingredients.
The unhealthiest cheeses are typically highly processed varieties like American cheese slices, spray cheese, and cheese spreads/dips, due to high sodium, preservatives, and unhealthy fats; however, rich, creamy natural cheeses like Brie, Camembert, and triple-crèmes are also high in saturated fat, making them less healthy in large amounts, with blue cheeses like Roquefort topping salt content. The "unhealthiest" depends on your health goal, but generally, processed versions offer less nutritional value and more additives than natural cheese, even high-fat ones.
Feta cheese is popular among bodybuilders because it's high in protein and healthy fats, both important for muscle recovery and growth. It's also full of flavour, making it an enjoyable way to boost protein intake without eating large portions.
Typically, probiotics are in cheeses that have been aged but not heated afterward. This includes both soft and hard cheeses, including Swiss, provolone, Gouda, cheddar, Edam, Gruyère, and cottage cheese.
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).
Halloumi or haloumi is a cheese that originated from Cyprus. It is traditionally made from a mixture of goat milk and sheep's milk, and now, due to shortages, it increasingly contains cow's milk or milk from other animals such as buffalos and camels. Its texture is described as "squeaky".
Yes, paneer and halloumi are similar as both are firm, non-melting cheeses great for grilling or frying, but they differ significantly in flavor, texture, and origin: paneer is mild, softer, from India, and soaks up marinades, while halloumi is salty, squeaky, from Cyprus, and holds a chewier, springy texture. Think of paneer as a flavor sponge and halloumi as a salty, squeaky grilling cheese.
Over the last two decades, halloumi - a cypriot grilling cheese - has taken the UK by storm, so much so that by the early 2010s the only country consuming more halloumi than Britain was Cyprus and in 2024 Britain remained the world's largest importer of the cheese.
You'll probably feel pretty stupid calling it "squeaky cheese," but as soon as you take a bite you'll understand why it makes sense. Sometimes called Greek grilling cheese, halloumi is just that — a dense cheese that holds its shape and won't drip through the grates when grilled.
Australian-Style Halloumi
Most commonly it is made from sheep, goat or cow milk. Olympus Cheese also make a Buffalo Milk variety. Typically, in Australia, halloumi is made on cow's milk as goat and sheep milk is less abundant.
Regularly crumbled on top of salads, feta is a healthier cheese option as it is lower in calories (84), fat (6.9g) and salt (0.56g) than Halloumi and Brie and hard cheeses like Cheddar and Stilton.
Five of the healthiest cheeses
Sirene, a popular Bulgarian cheese made from sheep's milk, is often compared to Feta due to its similarities in taste and texture. It has a tangy flavor, similar to Feta, and a crumbly texture that can work well as a replacement.
Higher Lactose Cheese List
It is made from animal milk but does not always contain rennet, which is a common ingredient derived from the stomach lining of animals. Instead, halloumi cheese is typically made using plant-based or microbial enzymes, making it suitable for vegetarians.
The answer is yes, with balance. Halloumi offers protein, calcium, and a deliciously unique flavour, making it a great addition to your meals. However, due to its high salt and fat content, it's best enjoyed in moderation and paired with plenty of fresh, colourful vegetables.