Halloumi ingredient

All About Halloumi

dairy

Your complete guide to halloumi - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

5 storage methods
20 substitutes
4 cooking methods

How Long Does Halloumi Last?

Storage times and freshness tips for halloumi in different conditions.

Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.

cooked fridge
3-4 days

Signs of Spoilage

Dry, rubbery, or hard texture; sour or stale off-smell; visible mold (if left too long); unusual discoloration.

How to Check

  1. Smell Test: Any sour, stale, or unpleasant odor indicates spoilage.

  2. Visual Inspection: Look for mold, excessive drying out, or unusual colors.

  3. Touch Test: Cooked halloumi should not feel slimy or excessively hard/dry.

Storage Tips

Store cooked halloumi in an airtight container to maintain moisture and prevent odor absorption. Reheat thoroughly to an internal temperature of 165°F (74°C).

opened in brine (fridge)
1-2 weeks

Signs of Spoilage

Slimy or excessively soft texture, strong sour, yeasty, or ammonia-like smell, visible mold (pink, green, black spots) on the surface or in the brine, significant discoloration (dark yellowing or browning).

How to Check

  1. Smell Test: A strong, unpleasant, sour, or yeasty odor. Fresh halloumi has a mild, pleasant dairy smell.

  2. Visual Inspection: Look for any fuzzy mold growth, pink or orange discoloration, or darkening of the cheese. The brine itself should be clear or slightly cloudy, not thick or discolored.

  3. Touch Test: If the surface feels slimy or unusually soft/mushy when touched, it's likely spoiled.

Storage Tips

To extend freshness, ensure the halloumi is completely submerged in its brine in an airtight container. If you discard the original brine, you can make a substitute by dissolving 1 teaspoon of salt in 1 cup of water. Change the brine every few days if it becomes cloudy.

opened without brine (fridge)
5-7 days

Signs of Spoilage

Hard, dry, or crumbly texture (due to dehydration), strong sour or off-smell, visible mold, discoloration (dark yellowing or browning).

How to Check

  1. Smell Test: Similar to brine-stored, a strong, unpleasant, sour, or yeasty odor.

  2. Visual Inspection: Look for mold, dryness, or unusual discoloration.

  3. Touch Test: The cheese will feel dry and hard, or may still develop a slimy film if moisture is trapped.

Storage Tips

Wrap tightly in plastic wrap or wax paper, then place in an airtight container to prevent drying out and absorbing odors from other foods. This method is less ideal than storing in brine as it dries out faster, but is suitable for short-term use.

freezer (raw or cooked)
2-3 months for optimal quality; safe indefinitely if properly frozen.

Signs of Spoilage

Severe freezer burn (dry, discolored patches) leading to poor texture and flavor loss, though it won't be unsafe. Strong off-smell or mushy texture upon thawing (indicates quality degradation rather than spoilage).

How to Check

Before thawing, check for excessive freezer burn. After thawing, inspect for unusual odors or textures (e.g., excessively crumbly or mushy). The texture of thawed halloumi might be slightly softer or more crumbly than fresh, but it should not be slimy or have an off-smell.

Storage Tips

For raw halloumi, pat dry, wrap individual pieces tightly in plastic wrap, then place in a freezer-safe bag or container to prevent freezer burn. For cooked halloumi, allow to cool completely before freezing in an airtight container. Thaw overnight in the refrigerator before use. While safe indefinitely, quality degrades over time.

unopened fridge
Up to the 'best by' or 'use by' date, typically 1-6 months depending on packaging and brand.

Signs of Spoilage

Bloated or bulging packaging (indicates gas production from spoilage), visible mold through the packaging, strong sour or yeasty smell immediately upon opening.

How to Check

Visually inspect the packaging for any swelling or leaks. Check the 'best by' date. Upon opening, perform a smell test: fresh halloumi has a mild, milky, slightly salty aroma. A strong, pungent, sour, or yeasty smell indicates spoilage. Look for any discoloration or mold on the cheese itself.

Storage Tips

Always adhere to the manufacturer's 'best by' date for unopened products. Keep it in the coldest part of your refrigerator.