Haloumi: what the squeaky grilling cheese is and how to cook it

Haloumi is a semi-hard, brined cheese from Cyprus, traditionally made from sheep and goat milk, with a high melting point that makes it ideal for frying and grilling. Cooked haloumi browns on the outside, softens inside and squeaks slightly when you bite it, which is why it is a staple at Australian cafes.

What is haloumi?

Haloumi, also spelled halloumi, is a white, springy cheese that is brined and sold in a block, often with dried mint folded through it. Cyprus is its home, and the cheese carries a protected designation of origin in the European Union, but versions are made across the Middle East and in Australia, where cow’s milk is common.

Unlike most cheeses, haloumi does not melt when heated. The curds are heated and then shaped before brining, which sets the proteins so they hold their form under heat. This is why haloumi slices can be put straight onto a grill.

What does haloumi taste like?

Haloumi tastes salty, tangy and a little milky, and cooking adds a nutty, toasty edge. The texture is firm and slightly rubbery when cold, and soft with a crisp crust when cooked. The dried mint in many packs gives a cool, herbal note.

Because of the brine, haloumi is saltier than most fresh cheeses, so it pairs well with sweet or acidic foods. Lemon, honey, watermelon, tomato and grilled capsicum all balance it.

Why does haloumi squeak?

Haloumi squeaks because its tightly knit protein strands rub against your teeth. A fresh block squeaks most, and the effect softens as the cheese ages or if it has been overcooked and dried out. Squeakiness is often read as a sign of freshness, though it is not a safety test.

How do you cook haloumi in a frying pan?

Slice the haloumi, pat it dry and fry it in a hot, lightly oiled non-stick pan for about 1 to 2 minutes per side until deep golden. Dry slices brown better than wet ones, and the cheese needs no extra salt.

1. Cut the block into slices about 1 centimetre thick.
2. Pat both sides very dry with paper towel.
3. Heat a non-stick or cast iron pan over medium-high heat. Add a teaspoon of oil, or use no oil at all, since haloumi releases some fat.
4. Place the slices in without crowding.
5. Leave them alone for 1 to 2 minutes until golden underneath.
6. Turn with tongs and cook another minute.
7. Serve at once, as haloumi turns firm and rubbery as it cools.

A squeeze of lemon, a drizzle of honey or a pinch of chilli flakes finishes the plate.

What are the other ways to cook haloumi?

Haloumi can be grilled, baked, air fried or barbecued, and each method gives a slightly different crust. Grilling gives bars of char, baking is hands-off, and an air fryer gives crisp edges with little oil.

Brush the grill with oil first, because haloumi sticks to bare metal.

Haloumi vs feta: what is the difference?

Haloumi is a firm cheese that holds its shape when heated, whereas feta is a crumbly, tangy cheese that softens in heat. Both are brined and salty, and both come from Mediterranean cheese traditions, but they behave differently in a pan.

• Haloumi: semi-hard, springy, mild and milky, made for grilling and frying
• Feta: crumbly and creamy, sharper and tangier, best crumbled over salads or baked into a dish
• Substitution: feta will not grill well, and haloumi will not crumble the way feta does

What goes well with haloumi at brunch?

Haloumi goes well with sweet, fresh and acidic partners that offset its salt. At brunch the cheese usually sits beside eggs, mushrooms, tomato or avocado, and at lunch it moves into salads, wraps and burgers.

• Poached or fried eggs, with a little pesto or herb oil
• Roasted or pan-fried mushrooms and baby potatoes
• Sliced tomato, cucumber and mint
• Watermelon, figs or peaches, with a drizzle of honey
• Smashed avocado on sourdough
• Grilled zucchini, eggplant and capsicum
• A wrap with rocket, roast capsicum and a sweet chilli sauce

Because the cheese is already salty, season the other parts of the plate lightly and taste before adding more. A squeeze of lemon at the end brightens the whole dish and cuts the richness of the cheese.

How do you store haloumi?

Keep unopened haloumi in its original pack in the fridge until the date on the label. Once opened, store the block in its brine or in a container of lightly salted water, or wrap it tightly and eat it within about a week. Haloumi can also be frozen, which dulls the squeak slightly but keeps it useful for cooking.

What are common haloumi mistakes?

The most common mistake is cooking haloumi wet or on a pan that is not hot enough, which steams the cheese instead of browning it. Others include slicing too thin, which makes crisps that go hard, and leaving the cheese to cool on the plate.

• Not drying the slices
• Moving the slices around before a crust forms
• Overcrowding the pan
• Adding salt before tasting
• Keeping cooked slices waiting for ten minutes

Is haloumi on the Miss Carter Cafe menu?

Yes. The Miss Carter Cafe menu records a Mushroom and Haloumi Stack, made with mixed mushrooms and haloumi, baby pesto potato, a poached egg and sourdough. On Uber Eats, read 14 November 2026, it is listed at A$25, and it is one of the six highlights on the recorded menu. In-store prices may differ.

This website is an independent guide and does not take orders. The cafe is at 267-277 Castlereagh Street in the Sydney CBD. Google Maps shows Monday to Friday, 6:30 AM to 3:30 PM, and other listings differ, so check the hours and location page and call before you go. The full menu lists the other dishes recorded from Uber Eats.

Common questions

Planning a visit? Start with Miss Carter Cafe: address, opening hours, menu and directions in one place.

This article is general information from an independent guide, not from Miss Carter Cafe itself. For the store’s current details see hours and location.