Grilled Halloumi

Grilled Halloumi / Queso Fresco

Grilled Halloumi

Grilled Halloumi / Queso Fresco

Mike Nadelman
There's no better place to start than with halloumi, the rightful king of grilling cheese. The salty, semi-hard goat's and sheep's milk cheese hails from Cyprus and has a high melting point that makes it suitable to grill. In my heavily Greek neighborhood, halloumi can be found in almost every supermarket at a reasonable price. But even if you can't find it, you can easily substitute it for Queso Fresco, Solid Feta, or young Cotija cheese
5 from 1 vote
Total Time 10 minutes
Course Side Dish
Cuisine Cheese, Dairy, Greek, Mexican
Servings 4 Servings


  • 8 ounces halloumi cheese or Queso Fresco, Solid Feta or Cotija
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • optional - chopped mint oregano, or cilantro


  • Heat a grill pan over medium-high heat or heat a grill to medium heat.
  • Slice the cheese into ¼ inch thick strips.
  • Brush the slices with the olive oil, coating both sides of the cheese.
  • Place the cheese on the grill pan or grill and cook on each side for 2 to 3 minutes or until grill lines form and the cheese has slightly melted.
  • Once the cheese has cooked, remove it from the heat and squeeze some lemon juice on it.
  • Optional - sprinkle the cheese with fresh herbs, like chopped mint or oregano


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