When you think of cheese that can be grilled without turning into a puddle, you’re thinking of Halloumi cheese, a firm, brined cheese from Cyprus and the Eastern Mediterranean that holds its shape under high heat. Also known as grill cheese, it’s one of the few cheeses that can be seared on a pan or barbecue and still stay sliceable — making it a game-changer for vegetarians and food lovers tired of melting cheeses. Unlike most cheeses, halloumi is made with a mix of sheep’s and goat’s milk (sometimes with a bit of cow’s milk), salted during production, and stored in brine. That’s why it tastes salty, has a rubbery texture when raw, and turns golden and slightly crispy when cooked.
Its rise in India isn’t random. As more people experiment with Mediterranean flavors and plant-based proteins, halloumi is showing up in street food stalls, fusion tacos, and even home kitchens looking for a paneer substitute, a firm, non-melting cheese that works well in curries and skewers. Unlike paneer, which is made by curdling milk with lemon or vinegar, halloumi uses rennet and is cooked before being brined — giving it a longer shelf life and a unique chew. You’ll find it in gourmet stores in Mumbai, Delhi, and Bangalore, often sold in blocks or slices, and priced higher than local cheese — but for good reason. It’s not just a cheese; it’s a cooking tool.
People who love halloumi don’t just eat it — they cook with it. Think grilled halloumi on top of salads, wrapped in flatbreads with mint yogurt, or even fried and served with honey and black pepper. It pairs well with the bold spices of Indian cooking, and its saltiness balances sweet, sour, and spicy flavors. If you’ve ever tried making paneer at home and wished it could hold up better on the grill, halloumi is the answer. It doesn’t need soaking, doesn’t crumble, and doesn’t require hours of preparation. Just slice, heat, and serve.
What you’ll find in the posts below are real, practical guides on how to use halloumi in Indian kitchens — from swapping it for paneer in recipes to understanding why it behaves differently than local cheeses. You’ll also see comparisons with other non-melting cheeses, tips on where to buy it in India, and simple recipes that turn this Mediterranean staple into everyday food. No fluff. Just what works.
Paneer and halloumi both resist melting, but that's where similarities end. Paneer is mild, acid-set, and perfect for curries. Halloumi is salty, brined, and ideal for grilling. Learn how to tell them apart and use each one correctly.