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.
Mastelo cheese
Similar to halloumi – although it's creamier and less squeaky and salty – Mastelo can also be made from sheep's milk, which has a slightly more yellow colour and elastic texture.
Additional options include feta, queso panela, kasseri, and paneer. While there are many options, the choice shouldn't be overwhelming. Flavor and use are the most important factors to consider when searching for Halloumi cheese alternatives. Some cheeses are better used for cooking, while others are better raw.
Traditionally prepared from goat's and/or sheep's milk on the Eastern Mediterranean island of Cyprus, Halloumi is a white, layered cheese, similar to mozzarella. It is a semihard, unripened, and brined cheese with a slightly spongy texture. Its flavor is tangy and salty, and it has no rind.
Halloumi and Feta, are commonly made from a mixture of sheep's and goat's milk, but there are variations in production as in many milk-based products. Feta can be made either with only sheep's milk or only goat's milk and sometimes halloumi includes cow's milk in the mixture.
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. Haloumi makes a good cooking cheese thanks to its high melting point.
Halloumi is a semihard cheese made from sheep's milk and preserved in brine. The technology for the manufacture of Halloumi cheese is unique. It can be considered as a hybrid between brined and pasta filata cheese varieties.
Nablusi Cheese is the Feta-Halloumi Hybrid You Need to Try.
Halloumi has a very appealing flavor that's unlike any other cheese: mellow, but not in the least boring, mildly feta-like, notably tangy, and never too strong. It can be enjoyed almost any of the ways you'd eat other cheeses: sliced, for a simple snack, cubed in salads or melted it in or on casseroles.
The halloumi base is typically made from unpasteurised goat's or sheep's milk, and sometimes cow's milk. The inclusion of dairy milk of any kind renders halloumi completely not vegan friendly, and should not be consumed by anyone strictly following a plant-based diet.
MANY cheeses are unnecessarily loaded with salt but Wensleydale is among the lowest, according to research which identified halloumi and imported blue cheese as having the highest salt content.
Nutritionally haloumi cheese contains slightly less fat (26 per cent) than regular cheddar cheese but more than double the sodium content thanks to the brine used to preserve it. Haloumi is delicious, and as such one of the biggest issues it poses is the risk of overeating.
If you've ever had fresh cheese curds or halloumi, bread cheese is similar in that it's got the soft, "squeaky" texture. The taste is mild but the oven-toasted top has an almost buttery flavor.
The most common example of another such cheese is the South Asian paneer (which you might know from saag paneer and other common dishes at Indian restaurants). Paneer and halloumi are not interchangeable, although they can make good substitutes for each other in a pinch.
Traditional halloumi is typically made from fresh, unpasteurised sheep and/or goat's milk. However, for its commercial production a mixture of pasteurized sheep, goat and occasionally cow's milk is used (with the cow's milk making up the lowest proportion of the milk used, if used at all).
Halloumi
I think it can work, but the taste is not as close to paneer as queso panela. Paneer and halloumi are not interchangeable, although they can make good substitutes for each other in a pinch. The main difference is that paneer is a high-acid cheese and halloumi is unique for having almost no acid in it at all.
Squeaking against the teeth is a characteristic of halloumi's texture. The reason why lies in the fact that it contains a large amount of the milk protein casein in its intact form, which creates a dense network.
Mastelo. This hard, white cheese is similar to halloumi and can be made from either cow's or goat's milk. The best option for grilling is Mastelo cow cheese.
Halloumi Nutrition
While not necessarily a healthy superfood, halloumi cheese is high in protein and calcium. However, halloumi is quite high in sodium, so it's important to eat it in moderation.
Halloumi or haloumi is an unripened cheese that originates from Cyprus but that is extremely popular in Australia. It looks a bit like fresh mozzarella, but because it has a higher melting point it can be sliced and fried until golden without becoming molten.
Halloumi, like other dairy foods, is rich in calcium, a mineral we need for muscle and nerve function as well as strong healthy bones and teeth. A portion (80g) supplies a significant contribution towards your daily calcium needs, something which is of important for all life-stages.
Yes, you can eat halloumi raw, and here's how
Golden-delicious grilled or fried halloumi creates a texture and flavour which pairs so well with both cooked and raw vegetables, meats, in burgers, wraps or for breakfast.
Considering halloumi cheese for weight loss is not a good option. Even though it has a good amount of protein, it is also high in fat. Therefore, it is recommended not to consume halloumi for weight loss. Instead, low-fat/non-fat cottage cheese or tofu can assist in your weight loss journey.