15 Best Halloumi Cheese Substitutes

✔ Updated October 19, 2026 · ranked substitutes with swap ratios, comparison table, fixed cheese facts

Halloumi is a firm, brined cheese from Cyprus that is famous for one trick: it softens but doesn't melt, so you can grill or pan-fry slices until they are golden and crusty outside and squeaky inside.

When you can't find it, the best substitute is another high-melting-point "grilling cheese", such as queso para freír, bread cheese, queijo coalho, paneer or kefalograviera. Here is how they compare, which one to pick for grilling, frying or salads, and how to adjust for salt.

What Makes Halloumi Special?

Halloumi is traditionally made from a mix of sheep's and goat's milk, often with cow's milk added. The curds are heated in hot whey, which tightens the proteins, then brined. That process gives it a very high melting point, a firm, squeaky bite and a salty, tangy flavor.

So a good substitute needs one or more of three things: it should hold its shape when heated, brown well, and have a mild, salty, milky flavor. The cheeses below are ranked by how well they do all three.

The 15 Best Halloumi Substitutes, Ranked

Use each one in the same amount as halloumi (1:1 by weight). Slice them about 1/2 inch thick for grilling or frying. Queso para freír is the one I reach for most.

• 1. Queso para freír (frying cheese). A firm, salty Latin American cheese made specifically for frying. It browns into a golden crust and stays in one piece, making it the closest match. Best for: grilling, pan-frying, kebabs. Look for it in Latin American groceries or the specialty cheese case.
• 2. Bread cheese (juustoleipä). A Finnish-style cheese that is baked or toasted during making and sold in flat, browned slabs, often labeled "grilling cheese". It warms into a soft, squeaky texture without melting. Milder and less salty than halloumi. Best for: grilling, pan-frying, cheese boards.
• 3. Queijo coalho. A firm, squeaky Brazilian cheese that is sold in sticks and grilled over charcoal on the beach. It has a high melting point and browns in stripes like halloumi, with a milder, less salty taste. Best for: skewers, grilling, pan-frying.
• 4. Paneer. A fresh Indian cheese set with acid rather than rennet, so it doesn't melt. It is softer and much milder than halloumi and unsalted, so season it or soak it briefly in salted water. Best for: pan-frying, skewers, curries, salads.
• 5. Kefalograviera or kefalotyri. Hard, salty Greek sheep's and goat's milk cheeses, the classic choice for the pan-fried Greek appetizer called saganaki. Sharper and saltier than halloumi, with a crisp crust when fried. Best for: frying, saganaki, grating over salads.
• 6. Kasseri. A semi-hard, mild Greek sheep's milk cheese (sometimes with a little goat's milk) that is a common choice for saganaki. It softens more than halloumi, so cut it thick and fry it fast in a hot pan. Best for: saganaki, pan-frying.
• 7. Akkawi. A white, brined Middle Eastern cheese with a mild, salty flavor. It softens more than halloumi but holds together when pan-fried, and it is often soaked in water first to remove some salt. Best for: pan-frying, flatbreads, breakfast plates.
• 8. Nabulsi. A white, brined Palestinian cheese, often flavored with mahlab and mastic, that is firm enough to slice and fry. It is very salty, so soak it in water for a few hours first. Best for: pan-frying, breakfast plates, flatbreads.
• 9. Queso panela. A mild, fresh Mexican cheese that softens without fully melting. It is moister than halloumi, so it browns less, but slices hold their shape on the grill. Best for: grilling, tacos, salads.
• 10. Queso blanco. A mild white Latin American cheese with a high melting point. It browns well in a hot pan. Best for: pan-frying, salads, sandwiches.
• 11. Provolone (provoleta-style). In Argentina, thick rounds of provolone are grilled as provoleta. It does melt, so use a thick slice, a very hot grill or cast iron pan, and eat it quickly. Best for: grilled cheese starters, sandwiches.
• 12. Scamorza. A drier, firmer Italian cousin of mozzarella, often lightly smoked. Thick slices can be seared in a very hot pan or on the grill, though the edges will soften. Eat it right away. Best for: grilled or seared slices, sandwiches.
• 13. Feta. Similar salty, tangy flavor, but it crumbles and doesn't fry well. Use it where halloumi is served cold or just warmed, or bake a block wrapped in foil. Best for: salads, bowls, baked dishes.
• 14. Manouri. A creamy, semi-soft Greek whey cheese that is milder and less salty than halloumi. It is too soft for the grill but can be briefly pan-fried in thick slices or served crumbled. Best for: salads, quick pan-frying, drizzled with honey.
• 15. Extra-firm tofu (vegan). Made from soybeans, not dairy. Press it well, toss it with salt, lemon and a little cornstarch, then pan-fry or grill it until crisp. It has none of halloumi's squeak but a similar sturdy, golden result. Best for: vegan grilling, skewers, salads.

Halloumi Substitutes Compared

Substitute	Holds shape when hot?	Flavor and salt	Best use
Queso para freír	Yes, very well	Mild, salty	Grilling, frying
Bread cheese	Yes	Mild, buttery, lightly salty	Grilling, frying
Queijo coalho	Yes, very well	Mild, lightly salty	Skewers, grilling
Paneer	Yes	Very mild, unsalted	Frying, skewers, curries
Kefalograviera / kefalotyri	Yes, crisps when fried	Sharp, salty	Frying, saganaki
Kasseri	Mostly (fry fast)	Mild, buttery	Saganaki, frying
Akkawi	Mostly	Mild, salty	Pan-frying
Nabulsi	Yes	Very salty (soak first)	Pan-frying
Queso panela	Mostly (moister)	Mild, fresh	Grilling, salads
Queso blanco	Mostly	Mild, lightly salty	Frying, salads
Provolone	No, melts slowly	Mild to sharp	Grilled provoleta
Scamorza	Partly, edges soften	Mild, often smoky	Seared slices
Feta	No, crumbles	Tangy, salty	Salads, baking
Manouri	No, too soft to grill	Creamy, mild	Salads, quick frying
Extra-firm tofu	Yes	Neutral, season it	Vegan grilling

Are Paneer and Halloumi Similar?

Yes, in the way that matters most for cooking: neither one melts, so both can be grilled or fried in slices. The differences are flavor and texture. Halloumi is brined, salty and squeaky, while paneer is fresh, unsalted and softer, with a milky, almost neutral taste.

To make paneer taste more like halloumi, cut it into thick slices, sprinkle it with salt or soak it in salted water for 15 minutes, pat it dry, then fry it in a little oil over medium-high heat. I do this when my store is out of halloumi, and it works every time. Finish with lemon juice, olive oil and dried or fresh mint.

How to Grill or Fry a Halloumi Substitute

• Slice thick: about 1/2 inch, so the outside browns before the middle softens too much.
• Pat dry: moisture stops browning and makes the cheese stick. Brined cheeses benefit from a quick rinse and pat-dry first.
• Use high heat and a little oil: a hot cast iron pan or a clean, oiled grill. Cook for 1 to 2 minutes per side without moving it, then flip once.
• Season mild cheeses: salt paneer, bread cheese and tofu; skip extra salt with kefalograviera and akkawi.
• Serve right away: grilled cheese firms up and turns rubbery as it cools. A squeeze of lemon, honey, chili flakes or fresh mint finishes it well.

Substitutes That Don't Work Well

Mozzarella, cheddar, Monterey Jack and most soft cheeses melt into a puddle on the grill, so they won't give you halloumi's golden slices. Fresh goat cheese and ricotta are best saved for spreading and baking.

Frequently Asked Questions

What cheese is most similar to halloumi?

Queso para freír, a Latin American frying cheese, is the closest match because it is firm, salty and browns without melting. Bread cheese (juustoleipä) and paneer are also excellent, though both are milder and need extra salt.

What is akkawi cheese?

Akkawi is a white, brined cheese from the Middle East with a smooth texture and a mild, salty flavor. It softens when heated but holds together in a pan, so it can stand in for halloumi in fried dishes. Soak it in water first if it is very salty.

Can I use feta instead of halloumi?

Only in dishes where the cheese isn't grilled or fried, such as salads and grain bowls. Feta has a similar salty, tangy flavor but crumbles and softens when heated, so it won't give you golden grilled slices.

What is a good vegan alternative to halloumi?

Extra-firm tofu is the most practical option, and it’s what I use. Press it for 20 minutes, cut it into thick slices, season with salt and lemon, dust with cornstarch and pan-fry or grill until golden. Some stores also sell plant-based grilling cheeses.

Why doesn't halloumi melt?

Halloumi curds are heated in hot whey during cheesemaking, which tightens the milk proteins into a firm network that softens but doesn't flow when heated. Paneer and queso para freír resist melting for similar reasons, which is why they make good substitutes.