MyTastr

Best halloumi, according to chefs

Two picks, each tied to a named taster and a public source — from Nagi Maehashi and Tom Hunt. Recommendations come from recipetineats.com and theguardian.com.

Dairy & Cold · The ranking

  1. 1
    Top pick

    Dodoni Authentic Cypriot Halloumi (PDO)

    Chosen by
    Also chosen by
    Maehashi, the bestselling cookbook author behind RecipeTin Eats, tested every halloumi she could find. Cypriot PDO was the “undisputed winner,” golden outside and soft inside, and Dodoni is one of the two brands she buys. Chef Tom Hunt’s Guardian tasting gave it three of five stars: “no leaching, quick caramelisation” and a “more subtle, sweet flavour” from lower salt. Cow, sheep and goat’s milk, made in Cyprus. At Kroger, Sprouts and Wegmans.
    Where to buy · kroger.com ↗Instacart ↗Source: recipetineats.com ↗
  2. 2

    Alambra Halloumi (PDO)

    Chosen by
    Maehashi’s other regular brand: “Look for halloumi with ‘PDO’ on the packet label… I get Alambra and Dodoni brands.” Economy halloumi, she found, can stay rubbery or leach brine and never brown. Cypriot-made, with sheep’s and goat’s milk. Sold through Instacart at many grocers, by Greek importer Parthenon Foods and on Amazon.
    Where to buy · parthenonfoods.com ↗Instacart ↗Source: recipetineats.com ↗

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Questions, answered

What is the best halloumi, according to chefs?
MyTastr’s top pick is Dodoni Authentic Cypriot Halloumi (PDO), chosen by Nagi Maehashi (RecipeTin Eats). Maehashi, the bestselling cookbook author behind RecipeTin Eats, tested every halloumi she could find. Cypriot PDO was the “undisputed winner,” golden outside and soft inside, and Dodoni is one of the two brands she buys. Chef Tom Hunt’s Guardian tasting gave it three of five stars: “no leaching, quick caramelisation” and a “more subtle, sweet flavour” from lower salt. Cow, sheep and goat’s milk, made in Cyprus. At Kroger, Sprouts and Wegmans. Source: recipetineats.com ↗
What are the other top picks for halloumi?
No. 2 is Alambra Halloumi (PDO), chosen by Nagi Maehashi (RecipeTin Eats). Only two picks cleared the bar so far. Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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