Halloumi vs Paneer: What's the Real Difference?

When you see a block of white, firm cheese that holds its shape on the grill, you might think halloumi, a brined cheese from Cyprus that doesn’t melt when heated and paneer, a fresh, non-melting cheese common in Indian cooking are the same. But they’re not. One comes from the Mediterranean, the other from South Asia. One is salted and stored in brine, the other is made with lemon juice or vinegar and eaten fresh. Both are grilled, both are crumbly, both are vegetarian—but their flavors, textures, and how they behave in a pan? Totally different.

Paneer is the kind of cheese you find in butter chicken or paneer tikka. It’s made by curdling milk with acid—lemon juice, vinegar, or yogurt—and then pressing out the whey. No aging, no salt bath. That’s why it’s mild, soft, and falls apart if you overcook it. Halloumi, on the other hand, is made with sheep or goat milk, salted during production, and sometimes mixed with mint. It’s got a squeaky bite when fresh, and when you throw it on a hot grill, it holds together like a brick. You can fry it, bake it, even eat it raw. It’s salty, tangy, and tastes like the sea and grass mixed together. Paneer? It’s a blank canvas. It soaks up spices, curry, and masalas. Halloumi? It’s the star. You don’t need much to make it good.

That’s why you won’t swap them in recipes. If you try to use halloumi in a korma, you’ll get a salty shock. If you use paneer on the grill, it might turn rubbery or crumble into bits. One is a cooking ingredient; the other is a dish on its own. And that’s the core difference: halloumi vs paneer isn’t about which is better—it’s about which fits your meal. If you’re making a South Indian curry, paneer is your go-to. If you’re tossing grilled cheese into a salad or wrapping it in flatbread, halloumi wins. Both are delicious. Both are easy to make at home. But they belong in different kitchens.

Below, you’ll find real recipes, cooking tips, and comparisons from people who’ve tried both. Whether you’re wondering how to make paneer without lemon, or why your halloumi won’t brown right, the answers are here. No fluff. Just what works.