, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Halloumi Cheese vs Iberico Cheese
In this article, we'll explore the answers to the most common questions about Halloumi Cheese and Iberico Cheese, including:
- "What is the difference between Halloumi Cheese and Iberico Cheese?"
- "Is Halloumi Cheese and Iberico Cheese the same?"
- "How does Halloumi Cheese compare to Iberico Cheese cheese?"
- "How does the taste of Halloumi Cheese compare to Iberico Cheese?"
- "Is Halloumi Cheese or Iberico Cheese better?"
Halloumi Cheese Overview
Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.
Iberico Cheese Overview
Queso Iberico is a hard cheese from Spain made using a blend of cow's, goat's, and sheep's milk. It can be crafted from either pasteurized or unpasteurized milk, contributing to its rich and aromatic profile. This cheese has a buttery and nutty flavor with a strong taste that captures the essence of its mixed milk origins. The cheese is typically white in color and features a natural rind. Known also as Iberico Cheese, it offers a satisfying density and a complex taste that pairs well with a variety of foods. Its rich aroma and firm texture make it a popular choice for cheese lovers seeking a traditional Spanish flavor.
Comparing the Two Cheeses
Country of Origin
Halloumi Cheese comes from Cyprus. Iberico Cheese originated from Spain.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Halloumi Cheese has a PDO (2014). Iberico is not a protected cheese.
Milk Type and Treatment
Halloumi Cheese is made with cow, goat, and sheep milk. Iberico Cheese is made with cow, goat, and sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Halloumi's texture can be described as "semihard". Iberico's texture can be described as "hard".
Taste and Aroma
Halloumi Cheese has a mild, salty taste. Halloumi's aroma can be described as "strong". Iberico Cheese has a buttery, nutty, strong taste. Iberico's aroma can be described as "aromatic, rich".
Appearance and Aging
Halloumi Cheese's appearance is colored white to light yellow and is aged 40 days . Iberico Cheese has a color of white .
Rind and Rennet Type
Halloumi Cheese's rind is described as no rind and uses animal rennet. Iberico Cheese's rind is described as natural .
Ranking
Halloumi is ranked #95 out of 996 types based on community views. Iberico is ranked #89 out of 996 types based on community views.
Pairing Comparison
| Halloumi | Iberico | |
|---|---|---|
| Best Pairings | No pairings listed. | Vinho Verde |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Halloumi and Iberico pages.
Side-by-Side Comparison Table
| Halloumi Cheese | Iberico Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Spain |
| Specific Origin | Cyprus | Not Specified |
| Certification | PDO (2014) | Not Specified |
| Milk Type | Cow's, goat's and sheep's milk | Cow's, goat's and sheep's milk |
| Milk Treatment | Not Specified | Pasteurized or unpasteurized |
| Rind | No rind | Natural |
| Texture | Semihard | Hard |
| Taste | Mild, salty | Buttery, nutty, strong |
| Aroma | Strong | Aromatic, rich |
| Colors | White to light yellow | White |
| Age | 40 days | Not Specified |
| Rennet Type | Animal | Not Specified |
Which One Should You Choose?
If you prefer a semihard cheese, go for Halloumi. But if you enjoy a hard consistency, Iberico might be the better pick. Halloumi has a mild, salty taste, making it great for various dishes. Meanwhile, Iberico offers a buttery, nutty, strong profile, ideal for different meals.
