Out of halloumi cheese and not sure what to use instead? Don’t worry—I’ve rounded up the best Halloumi Cheese Substitute options that won’t leave you crying over your frying pan.
So you’re halfway through dinner prep, dreaming of that salty, golden, crispy bite—and then you realize… you’re out of halloumi. Been there. Whether you’re avoiding dairy, can’t find it at your local store, or just looking to shake things up, having a solid halloumi cheese substitute on hand can seriously save the day. Lucky for you (and your taste buds), I’ve got options.
From cheeses that grill like a champ to plant-based swaps that actually taste good, these alternatives to halloumi are all about bringing the flavour without the meltdown—literally. Some of them are pantry-friendly, some are a little bougie, but all are tried-and-true picks. Let’s get into the cheesy business, shall we?
P.s. If you do manage to get your hands on the real deal, don’t miss my air fryer halloumi or sweet potato halloumi nourish bowl—chef’s kiss.
WHAT IS HALLOUMI CHEESE, ANYWAY?
Halloumi is a semi-hard cheese from Cyprus that’s famous for its unique texture — it’s firm and a bit rubbery, which means it doesn’t melt when you cook it. That makes it perfect for grilling, frying, or air frying, where it gets that crispy, golden crust but stays squeaky and chewy inside. It’s usually made from a mix of goat’s and sheep’s milk (sometimes cow’s too), and it’s known for its salty, tangy flavour. Basically, halloumi is the cheese that loves heat and holds its shape no matter what.
THE BEST HALLOUMI CHEESE SUBSTITUTES (THAT WON’T LEAVE YOU DISAPPOINTED!)
1. PANEER
Why it works: Paneer is a firm, non-melting Indian cheese that holds its shape beautifully when cooked—just like halloumi. It doesn’t have the same salty kick, but it does bring that satisfying squeaky texture we all love.
How to use it: Slice it thick and toss it on the grill, or pan-fry it with a little oil until golden on both sides.
Best for: Grilled skewers, nourish bowls, or anytime you want something that can take the heat without turning into cheese soup.
Quick Tip: Pair paneer with a squeeze of fresh lemon juice or a sprinkle of chaat masala to brighten the flavours and add a tangy, spicy kick.
2. QUESO PANELA (OR QUESO BLANCO)
Why it works: Mild and firm, this Latin American cheese doesn’t melt easily and crisps up like a dream. Think of it as halloumi’s chill cousin who’s always up for a cookout.
How to use it: Slice and sear it in a hot pan or grill it just like halloumi.
Best for: Tacos, grain bowls, or as a snack with a drizzle of hot honey (trust me).
Quick Tip: Drizzle with a little chili honey or sprinkle fresh cilantro for a sweet-spicy flavour contrast that’s irresistible.
3. KEFALOTYRI
Why it works: This Greek cheese is firmer and saltier than halloumi and has a bold, tangy flavour that stands up well to heat. Basically, it’s halloumi with an edge.
How to use it: Grill it, fry it, or cube it into salads where you want that briny bite.
Best for: Greek-style dishes, meze platters, or anything Mediterranean-inspired.
Quick tip: Serve kefalotyri with a squeeze of lemon and a drizzle of extra virgin olive oil to balance its saltiness and bring out its rich flavour.
4. MANOURI
Why it works: A creamy Greek cheese that’s softer and milder than halloumi but still firm enough to grill or pan-fry—if you’re gentle.
How to use it: Best used sliced thick and seared quickly over medium heat. Don’t crank the heat too high—it’s a little more delicate.
Best for: Brunch boards, veggie bowls, or paired with roasted sweet potatoes (hello, nourish bowl upgrade!).
Quick Tip: Pair manouri with fresh herbs like dill or mint and a drizzle of honey for a creamy, fresh, and slightly sweet combo.
5. TOFU (EXTRA-FIRM)
Why it works: Okay, hear me out—extra-firm tofu doesn’t taste like halloumi, but it acts like it. It crisps up, holds its shape, and soaks in all the salty, herby flavours you throw at it.
How to use it: Press it well, slice it thick, marinate it, then pan-fry or air fry until golden.
Best for: Vegan swaps, nourish bowls, or tossed in with roasted veggies and tahini sauce.
Quick tip: Marinate tofu in soy sauce, smoked paprika, garlic, and a touch of maple syrup to mimic that salty-sweet, smoky flavour profile.
6. GRILLING CHEESE (LOOK FOR “GRILLING CHEESE” OR JUSSTOLEIPÄ)
Why it works: Some brands literally label it “grilling cheese”—because that’s what it’s made for! Juustoleipä (a.k.a. “bread cheese”) is firm, savory, and browns beautifully without melting.
How to use it: Slice and grill, then serve hot and melty (but not gooey).
Best for: Sandwiches, breakfast plates, or as a stand-in in any halloumi recipe—like that air fryer beauty I’ve got on the blog.
Quick tip: Serve grilled juustoleipä with a side of lingonberry jam or fresh berries to add a sweet contrast to the savory cheese.
7. FETA (BUT ONLY THE FIRM BLOCK STYLE)
Why it works: Not exactly a halloumi dupe, but firm feta can work in a pinch, especially when grilled or baked. It’s crumbly and salty with bold flavour—just don’t expect it to stay in tidy slices.
How to use it: Bake it in the oven or wrap it in foil and grill it—don’t fry it like halloumi unless you like chasing cheese bits around a skillet.
Best for: Baked dishes, salads, and Mediterranean bowls where flavour takes the front seat.
Quick tip: Combine firm feta with olives, sun-dried tomatoes, and fresh oregano for a robust Mediterranean flavour boost.
FREQUENTLY ASKED QUESTIONS
Not quite! While halloumi starts with curds like most cheeses, it goes through a special process where the curds are cooked and then brined. That’s what gives halloumi its signature squeaky texture and salty bite. So no, it’s more than just plain curds.
Sort of—but not really. Mozzarella is soft, melty, and stretchy (pizza night MVP), while halloumi is firm, salty, and doesn’t melt when heated. Think of halloumi as the cheese that likes to keep its shape. If you want a melty texture, mozzarella is your go-to; but halloumi is all about that chewy, grill-friendly bite.
They’re both brined, salty, and beloved in Mediterranean cuisine, but texture-wise? Totally different. Feta crumbles and melts into salads or bakes, while halloumi holds its shape and gets that golden crust when grilled or fried.
Flavour-wise, it’s closest to a very firm, mild feta or a salty mozzarella—if either of those didn’t melt under pressure. Some say it reminds them of kefalotyri or queso blanco, especially when cooked. Basically, it’s one of a kind… but it has a few cheesy lookalikes.
Look out for kefalotyri or manouri—both Greek cheeses that hold their own when grilled or pan-fried. Kefalotyri is firmer and saltier (great for bold dishes), while manouri is creamier and milder (perfect for brunchy bowls and veggie plates). Either one makes a pretty tasty stand-in when you’re out of halloumi.
When it comes to cooking with halloumi, sometimes life throws you a curveball and you’re out of the real stuff. That’s where a good halloumi cheese substitute steps in to save the day — whether it’s because you’re dairy-free, the store let you down, or you just want to switch things up. The great news? There are plenty of tasty halloumi alternatives that hold their shape, crisp up nicely, and bring plenty of flavour without any drama.
So next time you’re craving that signature salty, squeaky, golden-brown bite—whether in a nourish bowl, on the grill, or straight from the air fryer—don’t sweat it. Try one of these swaps, and you’ll still get all the halloumi vibes you want without missing a beat. Because honestly, it’s cheese — just enjoy it however you can get it. Am I right?!
Got a favourite halloumi cheese substitute I missed? Drop it in the comments — I’d love to hear!
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