Grill, Fry, and Enjoy: The Best Halloumi Cheese Substitutes for Every Recipe
Halloumi is a semi-hard, brined cheese originating from Cyprus. It’s often enjoyed grilled, fried, or even fresh in various culinary applications. Made traditionally from a blend of sheep’s and goat’s milk, it has a distinct, layered texture and a salty flavor that appeals to many palates.
What sets Halloumi apart is its exceptional ability to retain its shape and structure even under high temperatures. This property makes it a prime candidate for grilling and frying, rendering it beautifully crisp on the outside while maintaining a chewy, succulent interior. The cheese’s high melting point ensures that it doesn’t dissolve into a gooey mess when exposed to heat, further enhancing its appeal for various cooking methods.
However, as dietary preferences evolve, and culinary landscapes expand, the need for alternatives to traditional ingredients becomes ever more essential. Whether due to dietary restrictions, health considerations, or simply the desire for variety, the exploration of substitutes for Halloumi cheese has gained prominence.
List of Substitutes for Halloumi Cheese
Dairy-Based Substitutes
1. Paneer as a Halloumi Substitute
Texture
Paneer, like halloumi, is a non-melting cheese, making it a good option for grilling and frying. The texture of paneer is generally softer than that of halloumi. While halloumi has a rubbery and semi-hard texture that holds up well to high heat, paneer is more crumbly and tends to be a bit more delicate. However, both cheeses maintain their shape relatively well when cooked, which is crucial for many recipes that call for halloumi.
Flavor
In terms of flavor, paneer is much milder compared to halloumi. Halloumi’s distinct briny and salty flavor is one of its standout features. Paneer, on the other hand, is unsalted and has a more neutral taste, making it more of a blank canvas for absorbing other flavors. If you’re substituting paneer for halloumi, you may need to adjust the seasoning or marinade to achieve a similar flavor profile.
How to Use
Here’s how you can use paneer as a halloumi substitute in various culinary applications:
For Grilling:
Marinate the paneer cubes in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes to infuse flavor. Then grill until char marks appear.
In Salads:
You can either use fresh paneer cubes or lightly sauté them in a pan before adding to your salad. If you’re after the salty kick of halloumi, you might want to sprinkle some sea salt over the paneer.
In Sandwiches and Wraps:
Sliced or diced paneer can be used as a filling. Consider seasoning or marinating the paneer to make up for its milder flavor.
For Skewers:
Paneer works well in skewers along with vegetables like bell peppers, onions, and tomatoes. Marinating beforehand is recommended for added flavor.
As a Breakfast Cheese:
Paneer can be scrambled or cubed and used similarly to halloumi in breakfast dishes. Again, you may need to season it to your taste preference.
2. Queso Fresco/Queso Panela as a Halloumi Substitute
Texture
Queso Fresco and Queso Panela are both Mexican cheeses that offer textures somewhat similar to halloumi. Queso Fresco has a crumbly texture but can be sliced or diced for cooking. I is even more similar to halloumi in texture, being semi-hard and holding its shape well when cooked. However, neither cheese has the rubbery resilience that halloumi possesses, so they may not hold up quite as well to high-heat cooking methods like grilling.
Flavor
When it comes to flavor, both Queso Fresco and Queso Panela are milder than halloumi. Queso Fresco has a slightly tangy, fresh milk flavor, while Queso Panela is more neutral. Neither offers the strong briny or salty punch that halloumi does. However, both cheeses have a pleasing, mild flavor that can be enhanced through seasoning or marinating, much like paneer.
How to Use
Here’s how to use Queso Fresco or Queso Panela as a halloumi substitute:
For Grilling:
While they don’t possess the exact grilling prowess of halloumi, both cheeses can still be lightly grilled. It’s advisable to cook them on a piece of aluminum foil or a well-oiled grill to prevent sticking.
In Salads:
These cheeses can be crumbled or cubed and added to salads. If you desire the salty kick of halloumi, consider adding a pinch of salt or a salty dressing to your salad.
In Sandwiches and Wraps:
Sliced Queso Panela or crumbled Queso Fresco can add a creamy, mild element to sandwiches and wraps. For extra flavor, you might add a seasoned mayo or a spicy salsa.
For Skewers:
Queso Panela works better than Queso Fresco for skewers due to its firmer texture. Marinate the cubes in your choice of herbs and spices before threading them onto skewers with vegetables or meat.
As a Breakfast Cheese:
Both cheeses can be used in breakfast dishes like omelets or scrambled eggs. You can crumble Queso Fresco over the top or include slices of Queso Panela within the dish.
3. Feta Cheese as a Halloumi Substitute
Texture
Feta cheese has a crumbly texture that is quite different from the semi-hard, rubbery consistency of halloumi. It’s softer and tends to break apart easily, which makes it less suitable for grilling or frying in its natural state. However, its crumbly texture can add a different kind of richness and complexity to dishes where you might use halloumi.
Flavor
Feta cheese offers a tangy, salty flavor that is somewhat comparable to the brininess of halloumi. While it lacks the mild creaminess of halloumi, its strong, salty profile can work as an advantage in dishes where you want to add a flavor punch. However, the distinct tanginess of feta may not be suitable for all recipes that call for halloumi.
How to Use
Here’s how you can use feta as a halloumi substitute in different culinary applications:
For Grilling:
Traditional feta doesn’t hold up well to grilling, but you can wrap it in foil with some herbs and spices and grill it briefly for a smoky, salty addition to your meal.
In Salads:
Feta is excellent in salads and doesn’t require any preparation. Simply crumble it over your greens for an instant flavor boost.
In Sandwiches and Wraps:
Crumbled feta can be used in sandwiches and wraps. It pairs well with vegetables and lean meats, adding a salty tang to each bite.
For Skewers:
While feta won’t work on a skewer in its natural state, you can wrap it in pieces of meat or vegetables and then grill or bake.
As a Breakfast Cheese:
Feta can be scrambled with eggs or sprinkled over avocado toast for a quick and tasty breakfast option.
4. Mozzarella as a Halloumi Substitute
Texture
Mozzarella has a soft, stringy texture that is vastly different from halloumi’s rubbery, semi-hard consistency. One of the most significant differences is mozzarella’s low melting point, making it unsuitable for grilling or frying on its own, as it will melt rather than hold its shape. However, this property can be advantageous in recipes that require a melty, gooey texture.
Flavor
Mozzarella has a mild, creamy flavor profile that doesn’t carry the same salty or briny kick as halloumi. It’s more neutral, designed to blend well with other ingredients rather than standing out on its own. If your recipe relies heavily on the salty, briny characteristics of halloumi, you may need to adjust other seasonings when substituting with mozzarella.
How to Use
Here’s how to use mozzarella as a halloumi substitute, taking its different texture and flavor into account:
For Grilling:
Mozzarella can’t be grilled on its own but can be used in stuffed vegetables or meats that are grilled, allowing it to melt into a gooey filling.
In Salads:
Fresh mozzarella balls or slices can be used in salads. To mimic the saltiness of halloumi, consider using a saltier dressing or adding olives or capers.
In Sandwiches and Wraps:
Sliced or shredded mozzarella can work well in hot sandwiches and wraps, where it melts to add a creamy texture.
For Skewers:
Mozzarella is not suitable for skewers in the way that halloumi is, but you can use it in recipes like stuffed mushrooms or peppers that are then skewered and grilled.
As a Breakfast Cheese:
Mozzarella can be included in omelets, breakfast casseroles, or breakfast sandwiches where its melting properties can be fully utilized.
Plant-Based Substitutes (Vegan)
1. Tofu as a Halloumi Substitute
Texture
Tofu presents a much different texture compared to halloumi. While halloumi is semi-hard and rubbery, tofu has a spongy, softer consistency. The texture of tofu can vary depending on its firmness level—silken, soft, firm, and extra-firm. For substituting halloumi, extra-firm tofu is generally the best option as it holds its shape well during cooking. However, even extra-firm tofu lacks the distinct rubbery texture and squeakiness of halloumi.
Flavor
Tofu has a very mild, almost bland, flavor, making it a neutral canvas that can absorb other flavors easily. This is in contrast to halloumi’s salty, briny, and slightly tangy flavor profile. When using tofu as a substitute, marination or seasoning becomes essential to impart flavors that would otherwise come naturally from halloumi.
How to Use
Here’s how to use tofu as a halloumi substitute:
For Grilling:
Press extra-firm tofu to remove excess water. Marinate it in a mixture that includes salt and spices to mimic halloumi’s brininess. Grill until you achieve grill marks, turning occasionally.
In Salads:
You can use raw tofu cubes or opt to pan-fry them after marinating in a salty and herby mixture. Add these to your salad as you would with halloumi.
In Sandwiches and Wraps:
Slices of marinated and cooked tofu can provide a protein-rich filling for sandwiches and wraps. Consider using ingredients like olives or pickles to add the salty kick that halloumi would usually provide.
For Skewers:
Use extra-firm tofu cubes marinated in a flavorful mix for skewers. Because tofu absorbs flavors well, a good marinade can make it quite tasty on skewers along with vegetables or even fruits.
As a Breakfast Cheese:
Tofu can be scrambled with spices like turmeric for color and nutritional yeast for a cheesy flavor, offering a vegan alternative in breakfast dishes where halloumi might be used.
2. Tempeh as a Halloumi Substitute
Texture
Tempeh is a fermented soybean product with a firm, nutty texture that differs considerably from halloumi’s rubbery, semi-hard consistency. Unlike halloumi, which retains its shape quite well when exposed to heat, tempeh tends to be more crumbly, although still firm enough to hold its form in slices or cubes. It doesn’t have the squeakiness associated with halloumi, but its firm texture allows for a variety of cooking methods, including grilling and frying.
Flavor
Flavor-wise, tempeh has a nutty, earthy taste with a hint of umami, which contrasts with halloumi’s salty and briny flavor. Because tempeh is fermented, it can also have slight sour undertones. Like tofu, tempeh absorbs flavors well, making it a versatile base for various seasonings and marinades.
How to Use
Here’s how to use tempeh as a halloumi substitute:
For Grilling:
Slice tempeh into thin pieces and marinate in a mixture of olive oil, lemon juice, and herbs to mimic the halloumi flavor. Grill until charred, flipping occasionally.
In Salads:
Tempeh can be cubed and either used raw or lightly pan-fried after marination. Its nutty flavor can add a unique twist to salads.
In Sandwiches and Wraps:
Use thinly-sliced marinated tempeh as a protein-rich, salty filling. Adding other flavorful components like pickles or olives can make up for the absence of halloumi’s distinct brininess.
For Skewers:
Cubed tempeh can be marinated and used in skewers along with vegetables. Because tempeh holds its shape fairly well, it works nicely on skewers.
As a Breakfast Cheese:
Tempeh can be crumbled and sautéed with spices and vegetables for a hearty breakfast scramble. You can also slice and fry it for a crispy side that replaces halloumi.
3. Seitan as a Halloumi Substitute
Texture
Seitan, a protein-rich meat substitute made from wheat gluten, has a chewy, meat-like texture that differs from the rubbery, semi-hard texture of halloumi. Unlike halloumi, which retains its shape and texture when cooked, seitan can vary in texture depending on how it’s prepared-it can range from soft to incredibly chewy. While it doesn’t have the squeakiness that halloumi is known for, its substantial, hearty texture makes it suitable for various cooking methods, including grilling, sautéing, and frying.
Flavor
Flavor-wise, seitan has a neutral, somewhat savory profile, which allows it to easily absorb flavors from marinades and seasonings. This is in contrast to halloumi’s distinctive salty and briny character. Because seitan is generally bland on its own, it usually requires seasoning or marinating to make it more palatable and to imitate the flavorful profile of halloumi.
How to Use
Here’s how to use seitan as a halloumi substitute:
For Grilling:
Slice or cube seitan and marinate it in a briny mixture of olive oil, lemon juice, and spices to emulate halloumi’s flavor. Grill until it develops a nice char, turning occasionally.
In Salads:
Thin slices or cubes of seitan can be marinated and then lightly pan-fried or grilled before adding to salads. You can add some sea salt or kosher salt to mimic halloumi’s saltiness.
In Sandwiches and Wraps:
Marinated and cooked seitan slices can replace halloumi in sandwiches and wraps. They provide a chewy, protein-rich component that can be enhanced with additional seasonings or sauces.
For Skewers:
Seitan cubes work well on skewers, particularly when marinated to infuse more flavor. Thread them onto skewers with vegetables and grill or bake.
As a Breakfast Protein:
Seitan can be sliced and pan-fried to serve as a side in breakfast dishes. Consider seasoning it with spices like paprika or turmeric for color and flavor.
4. Vegan Cheese Alternatives as a Halloumi Substitute
Texture
The texture of vegan cheese alternatives can vary widely depending on the base ingredients, which often include coconut oil, cashews, or almonds, and sometimes even soy or pea protein. Some vegan cheeses have a soft, spreadable consistency, while others are designed to mimic the semi-hard texture of cheeses like halloumi. However, even the firmest vegan cheeses tend to have a softer texture and a lower melting point compared to halloumi. This makes them less suitable for grilling or frying in ways that require the cheese to retain its shape.
Flavor
The flavor profile of vegan cheese alternatives also varies significantly. While some vegan cheeses aim to recreate the salty and tangy characteristics of dairy-based cheese, they often fall short of capturing the specific briny, salty flavor of halloumi. However, the versatility of plant-based ingredients allows for a wide range of flavors, including smoky, spicy, and herb-infused options that can add depth to various dishes.
How to Use
Here’s how to use vegan cheese alternatives as a halloumi substitute:
For Grilling:
Opt for a vegan cheese designed for high-heat cooking, if available. Some brands offer “grillable” vegan cheeses that can withstand the heat better. Wrap in foil with herbs and spices if the cheese tends to melt easily.
In Salads:
Vegan cheese can be crumbled or cubed and added to salads. Some brands offer feta-like vegan cheeses that can be a good alternative in this context.
In Sandwiches and Wraps:
Sliced or grated vegan cheese can be used in hot or cold sandwiches and wraps. It’s advisable to choose a type that melts well if you’re making hot sandwiches.
For Skewers:
Because most vegan cheeses are softer, they may not hold up well on a skewer. However, you can wrap them in vegetables like bell peppers or mushrooms and then grill.
As a Breakfast Cheese:
Vegan cheese can be added to tofu scrambles, avocado toast, or used in a vegan breakfast burrito. Choose a variety with a flavor profile that complements your dish.
5. Eggplant/Aubergine
Eggplant, known as aubergine in many parts of the world, emerges as an intriguing contender in the realm of Halloumi cheese substitutes. Its unique texture and ability to transform when grilled make it a versatile option that offers a reminiscent experience of biting into grilled or fried Halloumi.
A Texture to Savor: Tender yet Substantial
Eggplant’s texture is a fascinating balance between tenderness and substance. When sliced and grilled, the eggplant undergoes a transformation that mirrors the chewy bite of Halloumi cheese. The heat causes the moisture within the eggplant to evaporate, leaving behind a satisfying texture that is substantial enough to hold its own in various dishes.
Grilled Eggplant’s Alchemy
Grilling is where eggplant truly shines as a Halloumi cheese alternative. The high heat caramelizes the sugars present in the eggplant, resulting in a smoky and slightly charred exterior. This outer layer encapsulates the tender interior, creating a striking contrast in both flavor and texture that is reminiscent of the grilled perfection found in Halloumi cheese.
Versatile Uses
Grilled eggplant’s adaptability extends to its use in an array of culinary creations. From layered in sandwiches to stacked in salads or served as a side dish, its neutral flavor profile allows it to absorb the essence of seasonings and marinades. This makes it a versatile ingredient that can play a pivotal role in dishes seeking the textural appeal of Halloumi.
6. Portobello Mushrooms
Portobello mushrooms step into the spotlight as a unique and unexpected Halloumi cheese substitute. With their umami-rich taste and meaty texture, these mushrooms offer a distinct culinary experience that evokes the essence of grilled or fried Halloumi.
Umami Delight: The Flavor of Portobello Mushrooms
Portobello mushrooms are renowned for their umami flavor, which is often described as savory and deeply satisfying. This umami quality resonates with the rich saltiness of Halloumi cheese, making portobello mushrooms a surprisingly apt choice for those seeking a flavorful alternative. When grilled, their umami notes intensify, offering a taste profile reminiscent of Halloumi.
Meaty Texture and Grilling Magic
One of the most intriguing aspects of portobello mushrooms is their substantial, meaty texture. When grilled, these mushrooms undergo a transformation that amplifies their chewiness while infusing them with smoky undertones. This transformation is akin to the way Halloumi cheese achieves its delightful contrast between the crisp exterior and tender interior when cooked.
A Versatile Ingredient for Creative Dishes
Portobello mushrooms’ unique attributes render them a versatile ingredient that can be incorporated into a wide range of dishes. Grilled portobello slices can be used to create hearty sandwiches, layered in salads, or even served as a standalone dish. Their ability to hold up well to grilling and their inherent umami quality make them a natural fit for those looking to capture the essence of Halloumi cheese.
Nut-Based Substitutes
1. Cashew Cheese as a Halloumi Alternative
Texture
Cashew cheese typically has a creamy, spreadable consistency, quite different from the rubbery, semi-hard texture of halloumi. Cashew cheese can be made to be firmer by reducing the liquid content during preparation, but it’s unlikely to reach the firmness level of halloumi. This makes cashew cheese less suitable for grilling or frying in the same way as halloumi, as it will not retain its shape under high heat.
Flavor
Cashew cheese has a mild, nutty flavor that can be customized with added ingredients like nutritional yeast, garlic, or herbs to give it a cheesy taste. Unlike halloumi, it does not have a salty or briny character. The flavor of cashew cheese can be manipulated to an extent through seasoning, but it will inherently lack the distinctive saltiness and tang of halloumi.
How to Use
Here’s how to use cashew cheese as a halloumi substitute:
For Grilling:
While cashew cheese isn’t suitable for direct grilling, it can be used as a stuffing in grilled vegetables like bell peppers or portobello mushrooms, where its creamy texture can shine.
In Salads:
Cashew cheese can be crumbled or scooped into salads as a creamy contrast to crisp vegetables. If you’re missing the saltiness of halloumi, consider adding olives or a salty dressing.
In Sandwiches and Wraps:
Spreadable cashew cheese can add creaminess and flavor to sandwiches and wraps. It pairs well with a variety of vegetables and proteins, though it won’t offer the same chewy texture as halloumi.
For Skewers:
Due to its creamy consistency, cashew cheese is not suitable for skewers in the traditional sense. However, you can use it as a dip or sauce alongside skewered vegetables and proteins.
As a Breakfast Cheese:
Cashew cheese can be used in breakfast dishes like scrambled tofu, toast, or breakfast burritos. Its creaminess can add richness to these dishes, while additional seasonings can boost the flavor profile.
2. Almond Cheese as a Halloumi Substitute
Texture
Almond cheese, like cashew cheese, usually has a softer, more spreadable texture compared to halloumi’s rubbery, semi-hard consistency. Some commercial almond cheeses are designed to mimic the texture of traditional dairy cheeses more closely, but they still generally lack the firmness and high melting point of halloumi. This makes almond cheese less ideal for certain cooking methods, such as grilling or frying, where halloumi’s ability to retain its shape is a key feature.
Flavor
Almond cheese has a mild, nutty flavor that differs from halloumi’s distinctive salty and briny taste. While you can season almond cheese with herbs, spices, and even nutritional yeast to give it a more cheesy flavor, it will generally not capture the specific taste profile of halloumi.
How to Use
Here’s how to use almond cheese as a halloumi substitute:
For Grilling:
Like cashew cheese, almond cheese is generally not suited for direct grilling. However, you can use it as a filling in grilled vegetables or incorporate it into foil packet recipes to add creaminess and flavor.
In Salads:
Almond cheese can be crumbled or sliced into salads. To mimic halloumi’s salty kick, consider pairing it with other salty elements like olives or capers.
In Sandwiches and Wraps:
Almond cheese can be sliced or spread in sandwiches and wraps. Its creamy texture adds a different kind of richness, though it won’t provide the same chewy or firm texture as halloumi.
For Skewers:
Due to its softer texture, almond cheese is not ideal for skewers. However, you can use it in accompanying dips or as a spread to add flavor to skewered vegetables and proteins.
As a Breakfast Cheese:
Almond cheese can be incorporated into various breakfast dishes, from scrambles to toasts. Its creaminess will add a different dimension, and it can be seasoned according to your taste preferences.
Exotic and Less-Known Alternatives
1. Akkawi Cheese as a Halloumi Substitute
Texture
Akkawi cheese is a white brine cheese originating from the Middle East, and it offers a texture that is quite similar to that of halloumi. Both cheeses have a semi-hard consistency that allows them to hold their shape well during cooking. While Akkawi cheese is slightly softer and less rubbery than halloumi, it is still robust enough to be grilled or fried without melting away. Like halloumi, it also has a characteristic “squeaky” texture when bitten into.
Flavor
In terms of flavor, Akkawi is also similar to halloumi but tends to be less salty. It has a mild, slightly tangy flavor profile that pairs well with a variety of foods. While halloumi is known for its pronounced saltiness, Akkawi offers a more subtle taste, which makes it a versatile substitute in dishes where you might not want the cheese to overpower other flavors.
3. How to Use
Here’s how to use Akkawi cheese as a halloumi substitute:
For Grilling:
Slice Akkawi cheese into thick pieces and grill them until they develop grill marks and a slightly crispy exterior. Because Akkawi is less salty, you might want to sprinkle some sea salt on top before serving.
In Salads:
Cube or crumble Akkawi cheese and toss it into salads. Its milder flavor allows it to blend well with a variety of vegetables and dressings.
In Sandwiches and Wraps:
Sliced or grated Akkawi cheese can be used in both hot and cold sandwiches and wraps. It melts more readily than halloumi, adding a creamy texture when used in hot preparations.
For Skewers:
Akkawi cheese holds up well when cubed and threaded onto skewers with vegetables and meats. You can grill or broil the skewers until the cheese is slightly crispy.
As a Breakfast Cheese:
Akkawi can be sliced and pan-fried to serve as a side dish with eggs, bread, and vegetables. It’s also a suitable substitute in recipes that call for halloumi, such as breakfast burritos or egg bakes.
2. Leipäjuusto (Finnish Squeaky Cheese) as a Halloumi Replacement
Texture
Leipäjuusto, commonly known as Finnish Squeaky Cheese, shares some textural similarities with halloumi. Both cheeses have a “squeaky” texture when bitten into, providing a unique sensory experience. Leipäjuusto is usually made in a flat, round shape and has a springy, yet soft texture. While halloumi tends to be semi-hard and rubbery, Leipäjuusto is somewhat softer but still firm enough to retain its shape when heated, making it suitable for grilling or frying.
Flavor
Leipäjuusto has a mild, buttery flavor, without the briny or salty taste commonly associated with halloumi. Traditional Leipäjuusto is often made from cow, goat, or reindeer milk and can have subtle variations in flavor depending on the type of milk used. While halloumi has a more pronounced saltiness, Leipäjuusto offers a gentler, more nuanced flavor profile.
How to Use
Here’s how to use Leipäjuusto as a halloumi substitute:
For Grilling:
Slice Leipäjuusto into thick pieces and grill them until they develop a slightly crispy crust. Due to its milder flavor, it might pair well with a variety of marinades or rubs to enhance its taste.
In Salads:
Cube or slice Leipäjuusto and add it to salads. Its milder flavor and softer texture can provide a different, yet delicious contrast to crisp vegetables.
In Sandwiches and Wraps:
Sliced Leipäjuusto can be used in hot or cold sandwiches and wraps. Because it has a milder flavor, you may want to pair it with more robustly flavored condiments or proteins.
For Skewers:
Leipäjuusto can be cubed and threaded onto skewers along with vegetables and meats. Grill or broil the skewers until the cheese is warm and slightly crispy on the edges.
As a Breakfast Cheese:
Leipäjuusto can be enjoyed as a part of a breakfast spread, often served warm alongside cloudberry jam in Finland. You can pan-fry slices of it and serve them with fresh berries, or include them in a savory breakfast dish like a frittata.
3. Saganaki as a Halloumi Substitute
Texture
Saganaki refers both to a variety of Greek dishes prepared in a small frying pan and to the cheeses used in those dishes, often Kasseri, Kefalotyri, or Graviera. When it comes to texture, these cheeses are often semi-hard to hard, somewhat similar to halloumi but typically less rubbery. When fried or broiled, Saganaki cheese attains a crispy exterior while maintaining a softer interior, differing from halloumi’s consistent semi-hard texture.
Flavor
Saganaki cheeses like Kasseri or Kefalotyri offer a rich, tangy, and salty flavor profile. They tend to be stronger in flavor compared to the milder, less tangy halloumi. Some Saganaki cheeses also have a nutty undertone. The robustness of these cheeses can stand up to a variety of strong flavors, such as lemon and oregano, which are often used in traditional Saganaki dishes.
How to Use
For Frying:
Saganaki is traditionally fried in a small pan until it forms a crispy crust. Serve it hot, drizzled with lemon juice and maybe a sprinkle of oregano or red pepper flakes.
In Salads:
Lightly fried or grilled slices of Saganaki cheese can make a strong, flavorful addition to salads, similar to how you might use grilled halloumi.
As a Meze (Appetizer):
Prepare Saganaki in the traditional Greek style, as a standalone appetizer. Pair it with crusty bread, olives, and a glass of ouzo for a Greek-inspired spread.
In Pasta Dishes:
Crumbled or grated Saganaki cheese can be used to add a flavorful punch to pasta dishes.
For Grilling:
Much like halloumi, Saganaki cheese can be grilled, though it may soften more quickly than halloumi due to its different texture.
Substitutes for Specific Recipes
Finding the perfect substitute for halloumi can depend largely on the cooking method and the type of dish you’re making. While some alternatives may excel in a grilled setting, others might be better suited for salads or baked goods. Below, we discuss suitable halloumi substitutes tailored for different recipes.
Grilling Substitutes
When grilling, you’ll need a cheese that can withstand high heat without melting away. Here are some top picks:
- Akkawi Cheese: Closest in texture to halloumi, Akkawi cheese holds up well on the grill. Sprinkle some sea salt before serving to mimic halloumi’s salty kick.
- Leipäjuusto: Finnish squeaky cheese provides a milder flavor but offers the same unique texture and holds up well to grilling.
- Paneer: While not as salty as halloumi, paneer is a good alternative for grilling due to its firm texture.
Salad Substitutes
In salads, the cheese often plays a contrasting role, adding creamy, salty, or even tangy elements to complement the vegetables:
- Feta Cheese: Crumble some feta into your salad for a salty, tangy alternative to halloumi.
- Queso Fresco/Queso Panela: These Mexican cheeses offer a softer, crumbly texture ideal for salads.
- Cashew Cheese: For a dairy-free, creamy alternative, consider adding dollops of seasoned cashew cheese to your salad.
Sandwich Substitutes
The ideal cheese for a sandwich should complement the other ingredients without overpowering them:
- Mozzarella: For a stretchy, melty sandwich filling, opt for mozzarella.
- Akkawi Cheese: For a less salty alternative that still provides a chewy texture, Akkawi is an excellent choice.
- Almond Cheese: For a dairy-free option, almond cheese can add a creamy, mild flavor to your sandwich.
Baking Substitutes
In baked recipes like casseroles or stuffed vegetables, the cheese is often expected to melt into a creamy texture:
- Mozzarella: With its superb melting qualities, mozzarella is a great option for baked dishes.
- Feta Cheese: For a crumbly, salty touch in baked dishes, feta cheese works well.
- Vegan Cheese Alternatives: If you’re looking for a plant-based option, some commercially available vegan cheeses are designed to mimic the melting and flavor profile of dairy-based cheeses.
How to Make Your Own Halloumi Substitute at Home
Making your own halloumi substitute at home allows you to control the ingredients, texture, and flavor according to your own preferences. Whether you’re looking for a dairy-based option or a plant-based alternative, homemade versions can be both satisfying and tailored to your needs.
DIY Dairy-Based Halloumi
Ingredients:
- 1 gallon cow’s or goat’s milk (unpasteurized, if possible)
- 1/4 teaspoon mesophilic starter culture
- 1/4 teaspoon liquid calcium chloride (optional, for firmer cheese)
- 1/2 teaspoon liquid rennet
- Non-iodized salt (to taste)
- Fresh mint leaves (optional)
Steps:
- Heat the Milk: In a large pot, slowly heat the milk to 86°F (30°C), stirring occasionally to prevent scalding.
- Add Culture and Calcium Chloride: Sprinkle the mesophilic starter culture over the milk and stir. If using calcium chloride for a firmer texture, add it now.
- Add Rennet: Dilute the liquid rennet in a quarter cup of non-chlorinated water and add it to the milk while stirring.
- Set the Curd: Cover the pot and maintain the temperature at 86°F for about 30-60 minutes or until the milk sets into a solid curd.
- Cut and Cook the Curd: Cut the curd into cubes and slowly heat to 104°F (40°C), stirring gently.
- Drain the Whey: Once the curds have separated from the whey, drain off the whey using a cheesecloth.
- Salt and Mint: Sprinkle non-iodized salt and optional mint leaves over the curd.
- Press the Cheese: Place the curd in a cheese press or between two plates and apply moderate pressure for 1-2 hours.
- Age or Cook: Your homemade halloumi is now ready to be aged, grilled, or fried.
DIY Plant-Based Halloumi
Ingredients:
- 1 cup raw cashews, soaked overnight
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened almond milk
- 2 tablespoons agar agar powder
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder (optional)
Steps:
- Blend the Ingredients: In a high-speed blender, blend the soaked cashews, nutritional yeast, almond milk, salt, lemon juice, and optional garlic powder until smooth.
- Cook Agar Agar: In a separate pot, dissolve the agar agar powder in 1/2 cup of water. Bring it to a boil and then simmer for a couple of minutes until it forms a gel-like consistency.
- Combine and Cook: Add the agar agar gel to the cashew blend and mix well. Cook the mixture over low heat, stirring constantly, until it thickens.
- Mold the Cheese: Pour the thickened mixture into silicone molds or a lined loaf pan. Allow it to set in the fridge for a few hours.
- Slice and Use: Once set, remove the plant-based halloumi from the mold and slice it according to your recipe needs.
- Grill or Fry: Like traditional halloumi, this plant-based version can be grilled or fried and used in a variety of dishes.
