{"id":57001,"date":"2023-12-15T13:02:06","date_gmt":"2023-12-15T13:02:06","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=57001"},"modified":"2023-12-28T13:31:29","modified_gmt":"2023-12-28T13:31:29","slug":"feta-cheese-vs-halloumi","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/","title":{"rendered":"Feta Cheese vs. Halloumi"},"content":{"rendered":"\n<p>Feta and halloumi are two of the most popular cheeses in <a href=\"https:\/\/aglassandahalffullproductions.com\/turkish-white-cheese-vs-feta-cheese\/\">Mediterranean cuisine<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Feta-Cheese-vs.-Halloumi.jpeg\" alt=\"Feta Cheese vs. Halloumi\" class=\"wp-image-57016\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Feta-Cheese-vs.-Halloumi.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Feta-Cheese-vs.-Halloumi-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Both have unique flavors and textures that make them extremely versatile ingredients. But what exactly sets feta and halloumi apart?<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Origin_and_History\" title=\"Origin and History\">Origin and History<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Ingredients_and_Production\" title=\"Ingredients and Production\">Ingredients and Production<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Feta_Production\" title=\"Feta Production\">Feta Production<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Halloumi_Production\" title=\"Halloumi Production\">Halloumi Production<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Appearance_and_Texture\" title=\"Appearance and Texture\">Appearance and Texture<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Fetas_Crumble\" title=\"Feta\u2019s Crumble\">Feta\u2019s Crumble<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Halloumis_Squeak\" title=\"Halloumi\u2019s Squeak\">Halloumi\u2019s Squeak<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Taste_Profiles\" title=\"Taste Profiles\">Taste Profiles<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Fetas_Zing\" title=\"Feta\u2019s Zing\">Feta\u2019s Zing<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Halloumis_Savory-ness\" title=\"Halloumi\u2019s Savory-ness\">Halloumi\u2019s Savory-ness<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Cooking_Behavior\" title=\"Cooking Behavior\">Cooking Behavior<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Feta_Melts_Halloumi_Sears\" title=\"Feta Melts; Halloumi Sears\">Feta Melts; Halloumi Sears<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Standout_Cheesy_Elements\" title=\"Standout Cheesy Elements\">Standout Cheesy Elements<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Nutrition_and_Health\" title=\"Nutrition and Health\">Nutrition and Health<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Calorie_Content\" title=\"Calorie Content\">Calorie Content<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Health_Benefits\" title=\"Health Benefits\">Health Benefits<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Dietary_Restrictions\" title=\"Dietary Restrictions\">Dietary Restrictions<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Availability_Cost_and_Cultural_Significance\" title=\"Availability, Cost and Cultural Significance\">Availability, Cost and Cultural Significance<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Widespread_Feta\" title=\"Widespread Feta\">Widespread Feta<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Emerging_Halloumi\" title=\"Emerging Halloumi\">Emerging Halloumi<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Pricing_and_Affordability\" title=\"Pricing and Affordability\">Pricing and Affordability<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Factors_Impacting_Cost\" title=\"Factors Impacting Cost\">Factors Impacting Cost<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Delicious_Value\" title=\"Delicious Value\">Delicious Value<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Feta_vs_Halloumi_Which_Should_You_Choose\" title=\"Feta vs Halloumi: Which Should You Choose?\">Feta vs Halloumi: Which Should You Choose?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Factors_To_Consider\" title=\"Factors To Consider\">Factors To Consider<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-26\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Playing_To_Their_Strengths\" title=\"Playing To Their Strengths\">Playing To Their Strengths<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-27\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-28\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Can_feta_and_halloumi_be_used_interchangeably\" title=\"Can feta and halloumi be used interchangeably?\">Can feta and halloumi be used interchangeably?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-29\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#What_wine_pairs_best_with_feta_or_halloumi\" title=\"What wine pairs best with feta or halloumi?\">What wine pairs best with feta or halloumi?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-30\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Is_authentic_feta_or_halloumi_better\" title=\"Is authentic feta or halloumi better?\">Is authentic feta or halloumi better?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-31\" href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-halloumi\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Origin_and_History\"><\/span>Origin and History<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Feta and halloumi share similarities in their ancient Mediterranean origins, but have distinct creation stories.<\/p>\n\n\n\n<p><strong>Feta<\/strong> traces its roots to <strong>Greece<\/strong>, where cheesemaking from sheep's and goat's milk dates back over <strong>8000 years<\/strong>. Feta originated during the Byzantine era, and gets its name from the Greek word \u201cfetta\u201d meaning <strong>slice<\/strong> - likely referring to the slicing of curds during production.<\/p>\n\n\n\n<p>In contrast, <strong>halloumi<\/strong> originated in <strong>Cyprus<\/strong> during the Medieval Byzantine period. Its distinctive ability to withstand high heat without melting made it perfect for preserving sheep's and goat\u2019s milk during shepherds\u2019 long journeys.<\/p>\n\n\n\n<p>Despite their different origins, both feta and halloumi have stood the test of time. Today they remain integral parts of Greek and Cypriot cuisine, with rapidly growing global popularity.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_and_Production\"><\/span>Ingredients and Production<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Feta and halloumi have similar base ingredients, but distinct production processes that impact their final textures and flavors.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Feta_Production\"><\/span>Feta Production<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Feta<\/strong> is made from sheep's milk, goat's milk, or a combination. The milk is curdled using rennet, an enzyme that separates curds from whey. The curds are cut, drained, shaped into blocks, and soaked in brine - a saltwater solution.<\/p>\n\n\n\n<p><strong>Prolonged brine-aging<\/strong> gives feta its signature <strong>salty, tangy flavor<\/strong> and <strong>crumbly texture<\/strong>. The aging time can range from a few weeks to over six months.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Halloumi_Production\"><\/span>Halloumi Production<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Like feta, <strong>halloumi<\/strong> begins with sheep\u2019s, goat's or a blend of milks. After curdling the milk with rennet, the halloumi curds are heated to a high temperature. This allows the curds to bind together, giving halloumi its <strong>distinctive squeaky, chewy texture<\/strong> when cooked.<\/p>\n\n\n\n<p>The curds are then shaped, sometimes mint is added for subtle flavoring, and the <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">cheese<\/a> is set in brine. <strong>Shorter brine-aging<\/strong> makes halloumi <strong>milder<\/strong> than feta. Its unique production method is key to making it perfect for high-heat cooking.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Appearance_and_Texture\"><\/span>Appearance and Texture<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Visually and texturally, feta and halloumi are easy to distinguish. Feta iscrumbly and soft, while halloumi is smooth and retains its shape when cooked.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Fetas_Crumble\"><\/span>Feta\u2019s Crumble<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Feta<\/strong> has a <strong>crumbly, creamy texture<\/strong> resulting from its aged brine process. It can easily be crumbled with fingers or fork, making it perfect for tossing into salads, pastas, pizzas and more. The crumbling ability comes from feta\u2019s lower fat content compared to other cheeses.<\/p>\n\n\n\n<p>Feta is <strong>white<\/strong> in color, sometimes with a <strong>pale yellow hue<\/strong>. It often has a <strong>gritty, uneven surface<\/strong> with small openings. Overall feta has a <strong>rustic, imperfect visual aesthetic<\/strong> that adds to its charm.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Halloumis_Squeak\"><\/span>Halloumi\u2019s Squeak<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>In contrast, <strong>halloumi<\/strong> has a <strong>smooth, rubbery, chewy texture<\/strong>. When cooked, it maintains its internal softness while developing a crispy golden exterior. Unlike feta, halloumi <strong>holds its shape beautifully<\/strong> during frying or grilling.<\/p>\n\n\n\n<p>Its internal <strong>squeakiness<\/strong> and external <strong>crispiness<\/strong> when cooked are what distinguish halloumi texture and appearance. The cheese has a <strong>pale yellow color<\/strong> and <strong>rectangular shape<\/strong> from the molds used in production. Visually, its smoothness and defined edges differ distinctly from feta\u2019s crumbly raggedness.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Taste_Profiles\"><\/span>Taste Profiles<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>While both delicious, feta and halloumi offer very different eating experiences thanks to their unique production methods and aging processes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Fetas_Zing\"><\/span>Feta\u2019s Zing<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>True to its Greek heritage, <strong>feta<\/strong> packs a flavor punch with its characteristic <strong>salty<\/strong> and <strong>tangy<\/strong> notes. Feta develops tartness through its extended aging, which allows probiotic fermentation flavors to develop.<\/p>\n\n\n\n<p>Beyond the salt and zing, feta has an underlying <strong>rich<\/strong>, <strong>buttery<\/strong> flavor from the sheep and goat's milk. There are also hints of grass and herbs from the animals\u2019 diets. Overall feta\u2019s flavor profile is <strong>complex<\/strong> yet <strong>balanced<\/strong> between the prominent tangy notes and subtle creamy undertones.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Halloumis_Savory-ness\"><\/span>Halloumi\u2019s Savory-ness<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>In contrast to feta\u2019s tang, <strong>halloumi<\/strong> leads with <strong>savory<\/strong>, <strong>salty<\/strong> notes. Its shorter aging means halloumi maintains a <strong>mellower<\/strong>, more <strong>buttery<\/strong> base flavor. There are also some <strong>earthy<\/strong>, <strong>yeasty<\/strong> hints from the <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-british-cheese\/\">cheese cultures<\/a> used during production.<\/p>\n\n\n\n<p>When cooked, halloumi\u2019s saltiness and savoriness intensify. The Maillard reaction between sugars and proteins on the cheese\u2019s surface adds rich, almost <strong>meaty<\/strong> depth. There is also some sweetness that balances with the upfront salt and umami when grilled or fried.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cooking_Behavior\"><\/span>Cooking Behavior<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Due to differences in their moisture content, fat levels, and aging processes, feta and halloumi melt, grill, and fry quite differently.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Feta_Melts_Halloumi_Sears\"><\/span>Feta Melts; Halloumi Sears<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Feta<\/strong> contains less fat than other <a href=\"https:\/\/aglassandahalffullproductions.com\/cream-cheese-vs-brie\/\">soft cheeses<\/a>, so it has a <strong>lower melting point<\/strong>. When heated, feta begins to soften while still largely maintaining its shape. The end result is a warm, <strong>viscous, spreadable<\/strong> cheese perfect for dips or dressing pizzas.<\/p>\n\n\n\n<p>In contrast, <strong>halloumi<\/strong> has a <strong>very high melting point<\/strong> thanks to its low moisture and high protein content. When cooked, halloumi transforms from a stiff cheese to a <strong>tender interior encased by a crisp, golden crust<\/strong>. This makes halloumi perfect for grilling, pan frying, skewers and more - searing rather than melting.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Standout_Cheesy_Elements\"><\/span>Standout Cheesy Elements<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>In terms of <a href=\"https:\/\/aglassandahalffullproductions.com\/melted-cheese-vs-normal-cheese\/\">cooking applications<\/a>, feta and halloumi can play very different roles based on their melting behaviors:<\/p>\n\n\n\n<ul>\n<li><strong>Feta<\/strong>&nbsp;adds a&nbsp;<strong>tangy, creamy element<\/strong>&nbsp;to foods like omelets, pasta, potatoes, and vegetable bakes.<\/li>\n\n\n\n<li><strong>Halloumi<\/strong>&nbsp;makes an incredible&nbsp;<strong>hearty, meaty main<\/strong>&nbsp;when grilled or fried. Its heat-resistant nature also makes it ideal for skewers, burgers, sandwiches and breakfast.<\/li>\n<\/ul>\n\n\n\n<p>So feta melts deliciously into other ingredients, while halloumi stands alone beautifully as the protein star.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nutrition_and_Health\"><\/span>Nutrition and Health<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Feta and halloumi have distinct nutritional profiles important to consider for health reasons or dietary restrictions.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Calorie_Content\"><\/span>Calorie Content<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Feta<\/strong> is a <strong>fresh, lower-fat cheese<\/strong>, meaning it is generally <strong>lower in calories<\/strong> than halloumi. Per ounce, feta contains around <strong>75 calories<\/strong> compared to halloumi\u2019s <strong>120 calories<\/strong>. So feta is a better choice if limiting calorie or fat intake.<\/p>\n\n\n\n<p>However, halloumi\u2019s higher calorie count comes with upsides - it packs over <strong>50% more protein<\/strong> than feta. So halloumi offers more nutritional bang for your buck if not limiting fat or calories.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Health_Benefits\"><\/span>Health Benefits<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Both feta and halloumi provide valuable health nutrients, but they differ in their vitamin and mineral contents.<\/p>\n\n\n\n<p><strong>Feta<\/strong> is higher in <strong>vitamin B2<\/strong>, which aids metabolism, and <strong>vitamin B12<\/strong> for nerve and blood health. <strong>Halloumi<\/strong> packs more <strong>calcium<\/strong> for strong bones and teeth as well as more <strong>zinc<\/strong> and <strong>magnesium<\/strong>.<\/p>\n\n\n\n<p>For most though, the protein content and flavor are more important health factors than the micronutrients. Enjoying these cheeses in moderation is the healthiest approach.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Feta contains fewer calories and less fat than halloumi, making it better for weight loss or low-fat diets. Halloumi offers more protein and some additional vitamins and minerals.<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Dietary_Restrictions\"><\/span>Dietary Restrictions<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Feta<\/strong> tends to be <strong>lower in lactose<\/strong> since some gets converted to lactic acid during aging. This makes feta easier to digest for <strong>lactose intolerant<\/strong> individuals. Halloumi has a <strong>higher moisture and lactose content<\/strong>, so likely won\u2019t be tolerated.<\/p>\n\n\n\n<p>For <strong>vegetarians<\/strong>, both feta and halloumi that don\u2019t contain cow\u2019s milk are suitable ingredients. And for <strong>kosher or halal diets<\/strong>, check cheese labels to ensure appropriate enzymes were used for the <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">rennet coagulation<\/a> process.<\/p>\n\n\n\n<p>So if limiting dairy, calories or fat intake, feta is likely the better choice. But halloumi shines with its high protein content.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Availability_Cost_and_Cultural_Significance\"><\/span>Availability, Cost and Cultural Significance<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>As global popularity of Mediterranean cuisine grows, accessibility to both feta and halloumi has rapidly expanded. But feta production and cultural roots run much deeper.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Widespread_Feta\"><\/span>Widespread Feta<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Feta<\/strong> can be found across Europe, North America, Australia and beyond. Its surge in popularity globally has increased production and distribution. Feta is now one of Greece\u2019s most economically valuable exports.<\/p>\n\n\n\n<p>In 2002, \u201cfeta\u201d was granted <strong>protected designation of origin (PDO)<\/strong> status by the EU. This means only feta produced traditionally in Greece from sheep or goat milk can officially bear the feta name. Others must be called \u201cfeta-like\u201d or \u201cfeta-style\u201d.<\/p>\n\n\n\n<p>The PDO designation also prohibits non-EU countries from labeling their cheeses as feta in trade deals. This protection of authentic Greek feta reflects its deep <strong>cultural significance<\/strong> and popularity globally spanning over <strong>8000 years<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Emerging_Halloumi\"><\/span>Emerging Halloumi<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>While historically important in Cyprus, <strong>halloumi<\/strong> has only recently expanded globally. It gained its own <strong>Cypriot PDO protection in 2021<\/strong> after much lobbying, preventing other nations like Australia from exporting their cheeses as \u201challoumi\u201d.<\/p>\n\n\n\n<p>Demand for halloumi began surging in the early 2000s when it started appearing on European menus as the star of salads, sandwiches and veggie burgers rather than just a supporting player. Its initial emergence outside Cyprus was largely thanks to a desire for vegetarian-friendly, grillable protein options.<\/p>\n\n\n\n<p>So while feta has a multi-millennial headstart, halloumi is certainly catching up in global fame! Both are staple cheeses well worth having on hand.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pricing_and_Affordability\"><\/span>Pricing and Affordability<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Pricewise, feta tends to be slightly more affordable than halloumi. But both offer great flavor for the cost once you understand their differing origins and production requirements.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Factors_Impacting_Cost\"><\/span>Factors Impacting Cost<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Feta<\/strong> is often produced on a larger commercial scale, lending itself to slightly lower pricing. Making halloumi requires extra steps like cooking the curds and shaping the cheese, in addition to brining. This labor intensity means it costs more to create the same volume.<\/p>\n\n\n\n<p>However local factors like ingredient expenses, labor costs and distributor margins also influence end-consumer pricing. And increased global demand for halloumi has supported higher price points.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Delicious_Value\"><\/span>Delicious Value<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Whichever you choose, both feta and halloumi offer exceptional <strong>flavor<\/strong> and <strong>versatility<\/strong> for everyday cooking. Their unique aged tastes and textures are hard to replicate at home.<\/p>\n\n\n\n<p>Given the meticulous traditional methods required for authentic flavor, feta and halloumi provide excellent value at grocery store prices. Paying a bit more for imported Greek or <a href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/\">Cypriot cheese<\/a> ensures you enjoy the real deal!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Feta_vs_Halloumi_Which_Should_You_Choose\"><\/span>Feta vs Halloumi: Which Should You Choose?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>So when it comes down to a battle between brined legends feta and halloumi, how do you decide what dish to use them in?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Factors_To_Consider\"><\/span>Factors To Consider<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Your <strong>cooking method<\/strong> is an important starting point. Will the cheeses take center stage or play a supporting role?<\/p>\n\n\n\n<ul>\n<li>If&nbsp;<strong>grilling, frying, or skewering<\/strong>, halloumi\u2019s heat resistance makes it the star.<\/li>\n\n\n\n<li>For&nbsp;<strong>baking into casseroles<\/strong>&nbsp;<strong>or crumbling onto salads<\/strong>, feta\u2019s meltability shines.<\/li>\n<\/ul>\n\n\n\n<p>The overall <strong>flavor profile<\/strong> you want to achieve can also guide your cheese choice. Feta\u2019s tart zing contrasts beautifully against sweet or earthy ingredients. Halloumi\u2019s savory saltiness stands out beautifully solo.<\/p>\n\n\n\n<p>And if managing <strong>calorie, fat or lactose intake<\/strong>, feta aligns better with restrictive diets. Halloumi offers satisfying protein for those less concerned with fat and calories.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Playing_To_Their_Strengths\"><\/span>Playing To Their Strengths<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Rather than debating which cheese reigns supreme, embrace feta and halloumi for their unique strengths!<\/p>\n\n\n\n<p>Feta crumbles deliciously into anything you\u2019d like a tangy flavor burst in. Halloumi sears wonderfully into the crispy, salty, meaty treat it\u2019s prized for.<\/p>\n\n\n\n<p>They really don\u2019t compete directly as they melt in different directions. But together they can take your Mediterranean recipes to new heights!<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Comparison Criteria<\/th><th>Feta<\/th><th>Halloumi<\/th><\/tr><\/thead><tbody><tr><td>Origin<\/td><td>Greece; Sheep\/goat milk cheesemaking since Ancient era<\/td><td>Cyprus; Originated in Medieval era for preserving milk<\/td><\/tr><tr><td>Texture<\/td><td>Crumbly, creamy; Soft texture<\/td><td>Smooth, dense, chewy; Holds shape when cooked<\/td><\/tr><tr><td>Taste<\/td><td>Tangy, salty, complex; Zingy flavor from aging<\/td><td>Savory, salty, buttery; Mild flavor with sweetness when cooked<\/td><\/tr><tr><td>Best Cooking Method<\/td><td>Baked into casseroles or pizzas; Crumbled onto salads or pasta<\/td><td>Pan-fried or grilled; Skewered; Burgers<\/td><\/tr><tr><td>Melting Behavior<\/td><td>Softens and melts easily thanks to lower fat content<\/td><td>Very low moisture so sears beautifully but retains shape<\/td><\/tr><tr><td>Nutrition<\/td><td>Lower fat and calories; Higher vitamin B12<\/td><td>More protein, calcium, zinc and magnesium; Higher fat and calories<\/td><\/tr><tr><td>Dietary Suitability<\/td><td>Low lactose makes it better choice for <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-ice-cream\/\">lactose intolerance<\/a> or low fat diets<\/td><td>Higher lactose less suitable for intolerance; More protein suits low carb\/high protein<\/td><\/tr><tr><td>Global Popularity<\/td><td>Established popularity for thousands of years; Protected status limits non-Greek versions<\/td><td>Surging demand globally only over past decades; Gaining its own PDO status to restrict imposter halloumi<\/td><\/tr><tr><td>Typical Cost<\/td><td>Mildly cheaper than halloumi thanks to higher and longer-standing production volume<\/td><td>Slightly pricier due to more complex traditional production<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_feta_and_halloumi_be_used_interchangeably\"><\/span>Can feta and halloumi be used interchangeably?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>No, feta and halloumi cannot directly substitute for one another in recipes due to major differences in their textures, flavors, and melting behaviors. Feta crumbles easily and melts well, lending creaminess and tang. Halloumi maintains its shape beautifully when cooked, searing and crisping instead with a savory saltiness. Using one versus the other will impact the final dish's taste and texture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_wine_pairs_best_with_feta_or_halloumi\"><\/span>What wine pairs best with feta or halloumi?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Saltier and more robust cheeses like feta and halloumi pair wonderfully with sweeter wines that offset their boldness. For feta, fruity reds like Beaujolais or Grenache and off-dry Rieslings or Gew\u00fcrztraminer whites make excellent pairings. With halloumi\u2019s savory-sweetness when grilled, sweeter whites like Viogniers complement beautifully, as do bubbly options like Moscato d\u2019Asti.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_authentic_feta_or_halloumi_better\"><\/span>Is authentic feta or halloumi better?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Seeking out authentic Greek feta or Cypriot halloumi ensures you get the real, traditional flavor these iconic cheeses are prized for. Feta and halloumi produced outside their Mediterranean homes using cow\u2019s milk often lack the special tang and texture. The PDO certifications give credibility to authentic versions made using traditional regional methods. Taste traditional feta and halloumi side-by-side with other versions \u2013 their complexity and depth shines through!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Feta and halloumi have distinctly different stories, production methods, flavors, and uses in cooking.<\/p>\n\n\n\n<p>But the world is better with both deliciously improving Mediterranean cuisine in their own unique ways.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Feta and halloumi are two of the most popular cheeses in Mediterranean cuisine. Both have unique flavors and textures that make them extremely versatile ingredients. But what exactly sets feta and halloumi apart? Origin and History Feta and halloumi share similarities in their ancient Mediterranean origins, but have distinct creation stories. Feta traces its roots [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":57016,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[292,314],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57001"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=57001"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57001\/revisions"}],"predecessor-version":[{"id":57017,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57001\/revisions\/57017"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/57016"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=57001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=57001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=57001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}