Nutrition Facts of Halloumi

Halloumi Nutrition Facts

Nutrition Amount per Serving
Calories 160
Total Fat 13g
Saturated Fat 8g
Cholesterol 45mg
Sodium 300mg
Total Carbohydrate 2g
Protein 9g
Calcium 300mg

Serving size: 100g

Halloumi Information and Health Benefits

Halloumi is a semi-hard cheese traditionally made from a mixture of goat’s and sheep’s milk. It has a unique texture and is often enjoyed grilled or fried. Here are some key information and health benefits of Halloumi:

High Protein Content

Halloumi cheese is a good source of protein, providing around 9g per 100g serving. Protein is essential for various functions in the body, including muscle repair and growth.


Halloumi is rich in calcium, with a 100g serving containing approximately 300mg. Calcium is crucial for maintaining healthy bones and teeth, as well as supporting proper nerve and muscle function.

Good Source of Healthy Fats

Halloumi contains both saturated and unsaturated fats. While it is higher in saturated fat compared to other cheeses, it also provides beneficial monounsaturated fats, which are known to support heart health.

No Lactose

Due to the fermentation process, Halloumi is naturally low in lactose, making it a suitable option for individuals with lactose intolerance.

FAQs about Halloumi

1. Is Halloumi suitable for vegetarians?

Yes, Halloumi is suitable for vegetarians as it is made from animal milk, but it does not contain rennet, which is an animal-derived enzyme.

2. Can I consume Halloumi if I am lactose intolerant?

Individuals with lactose intolerance can typically enjoy Halloumi without experiencing adverse symptoms. Since Halloumi is low in lactose, it is generally well-tolerated.

3. How should I store Halloumi?

Halloumi should be stored in the refrigerator, preferably in its original packaging. Once opened, it is best to consume it within a few days for optimal freshness.

4. Can Halloumi be eaten raw?

Halloumi can be eaten raw, but it is commonly enjoyed grilled or fried, as it develops a delicious golden crust while maintaining its firm texture.

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