Halloumi cheese is a firm, brined cheese famous for its high melting point, making it perfect for grilling, frying, and pan-searing.
Originating from Cyprus, it has a salty, slightly tangy flavor with a chewy texture that softens when cooked without melting completely.
Its squeaky bite and golden crust when grilled make it a favorite for Mediterranean salads, sandwiches, and vegetarian dishes.
But Halloumi isn’t always easy to find, and it can be expensive. If your recipe calls for Halloumi, you’ll need a cheese that can hold its shape when grilled or fried while delivering a salty, slightly chewy texture.
We’ve tested different cheeses in grilling, frying, and raw applications to find the best replacements for Halloumi. Whether you need a mild, firm cheese, a tangier alternative, or a plant-based option, these seven substitutes will keep your dish authentic and delicious.
7 Substitutes for Halloumi Cheese
Each alternative brings something unique. Some mimic Halloumi’s firm, grill-friendly texture, while others provide a similarly salty, briny taste with a softer consistency.
1. Paneer – The Closest Match for Texture
Paneer is one of the best substitutes for Halloumi, offering a similar firm, non-melting texture that holds up well to frying and grilling.
Unlike Halloumi, Paneer doesn’t have a naturally salty flavor, but it absorbs marinades and seasonings well, making it easy to customize for your dish. It’s commonly used in Indian cuisine, especially in dishes like Paneer Tikka or Palak Paneer, where it’s grilled or cooked in a flavorful sauce.
Best for: Grilling, frying, stir-fries, and curries.
How to use: Replace Halloumi with Paneer in equal portions. To match Halloumi’s saltiness, sprinkle a bit of sea salt or brine it before cooking.
For more firm cheese options, check out these Paneer cheese substitutes.
2. Queso Panela – A Mild, Mexican Alternative
Queso Panela is a fresh Mexican cheese with a firm texture that holds its shape when heated, making it a great alternative to Halloumi.
It doesn’t melt completely, making it excellent for grilled cheese dishes, tacos, and sandwiches. However, it has a milder flavor and a softer texture, so it may not have the same chewiness as Halloumi.
Best for: Grilled dishes, tacos, and baked cheese recipes.
How to use: Swap Halloumi with Queso Panela in equal amounts. If you want a saltier taste, brining it before cooking can help.
3. Kefalotyri – A Firmer, Saltier Greek Substitute
Kefalotyri is a Greek cheese that closely resembles Halloumi but with a firmer, drier texture and a more intense saltiness.
It’s grill-friendly, just like Halloumi, and develops a beautiful golden crust when seared. However, since it’s aged longer, it has a stronger, sharper taste, making it a great alternative for those who like a bolder cheese flavor.
Best for: Saganaki (pan-fried cheese), grilled dishes, and salads.
How to use: Replace Halloumi with Kefalotyri in equal portions. If the saltiness is too strong, soak it in water for a few minutes before cooking.
For more Greek cheese options, check out these Kefalotyri cheese substitutes.
4. Graviera – A Milder Greek Alternative
Graviera is another Greek cheese that makes an excellent substitute for Halloumi, especially if you prefer a milder, creamier flavor with a hint of nuttiness.
While it melts more easily than Halloumi, it still holds up well to pan-frying and grilling, creating a delicious golden crust. It’s slightly less salty than Halloumi, so it works well for those who want a more balanced flavor.
Best for: Grilled dishes, baked pasta, and cheese platters.
How to use: Use Graviera in equal portions as a Halloumi substitute. If you need a firmer texture, chill it before cooking.
5. Provolone – A Stretchier Alternative for Melting
If you need a cheese that melts better than Halloumi but still offers a rich, salty flavor, Provolone is a great option.
It doesn’t have Halloumi’s chewy bite, but it’s a versatile, semi-hard cheese that browns beautifully when pan-seared. It’s particularly good for grilled sandwiches and melted cheese dishes.
Best for: Grilled sandwiches, burgers, and baked pasta.
How to use: Replace Halloumi with Provolone in equal amounts. If you want more firmness, freeze it for 30 minutes before grilling.
For more melt-friendly options, check out these Provolone cheese substitutes.
6. Ricotta Salata – A Crumbly but Salty Alternative
Ricotta Salata is a firmer, aged version of Ricotta that has a mild saltiness and crumbly texture.
It doesn’t have Halloumi’s chewy consistency, but it works well in crumbled applications over salads, pasta, and roasted vegetables. If you’re looking for a firm, sliceable cheese with a mild, nutty taste, this is a great choice.
Best for: Crumbling over salads, pasta, and grilled vegetables.
How to use: Use Ricotta Salata in equal portions as a Halloumi substitute. If you need a firmer texture, try Kefalotyri instead.
For more firm cheese alternatives, check out these Ricotta Salata substitutes.
7. Juustoleipä – A Unique Halloumi Alternative
Juustoleipä, also known as Finnish Squeaky Cheese or Bread Cheese, is a mild, firm cheese that doesn’t melt when heated, making it a fantastic Halloumi substitute.
It has a soft, chewy bite and becomes slightly gooey when warmed, making it excellent for grilling, pan-frying, or serving with honey and fruit. Its low salt content makes it a milder alternative, so if you want more saltiness, sprinkle some sea salt before serving.
Best for: Grilling, frying, and serving with sweet or savory toppings.
How to use: Replace Halloumi with Juustoleipä in equal portions. If you prefer a saltier taste, pair it with Kefalotyri.
Frequently Asked Questions
Halloumi has a unique protein structure that allows it to hold its shape when heated. Because of its high melting point, it can be grilled or fried without turning into a gooey mess, making it perfect for dishes that require a crispy outer layer and a firm, chewy bite.
Paneer is the closest match for Halloumi when it comes to grilling. It holds its shape well and has a similar mild flavor. If you’re looking for something saltier, Kefalotyri or Queso Panela are also excellent choices.
Not really. Feta is a crumbly cheese that doesn’t hold up to direct heat. If you want something similar to Halloumi, try grilling Kefalotyri or Juustoleipä instead. Feta is better used crumbled over dishes rather than cooked directly on the grill.
Paneer is a great vegetarian alternative because it has a similar firm texture and holds up well to grilling or frying. For a plant-based option, try tofu—firm tofu works well when marinated and seared.
Soaking Halloumi in cold water for 30 minutes to an hour before cooking can help reduce its saltiness. This method works especially well if you’re using a very briny variety of Halloumi.
Yes, you can eat Halloumi raw, but it’s much better when cooked. Grilling or frying enhances its texture and flavor, giving it a crispy outer layer while keeping the inside firm and chewy.
Graviera is a great option for salads if you want a milder, nutty alternative that still holds up well when heated. Queso Panela also works well if you need a firmer cheese that can be grilled before adding it to your salad.
