Is Halloumi Safe During Pregnancy?

Quick Answer

Yes, halloumi can be safe during pregnancy when it is pasteurised, handled hygienically, and eaten hot. Grilling or pan‑searing halloumi until it’s piping hot reduces bacterial risk. Avoid unpasteurised versions and dishes held at room temperature for long periods.

Why Pasteurisation Matters

Halloumi is a semi‑hard, high‑moisture brined cheese traditionally made from a mix of goat, sheep, and sometimes cow’s milk. During pregnancy, pasteurised milk products are the safer choice because pasteurisation kills harmful bacteria like Listeria. Many supermarket halloumi products are pasteurised—always check the label for “pasteurised milk”.

Buying and Label Reading

• Look for “pasteurised milk” or “made with pasteurised milk”.
• Imported or artisanal halloumi may be unpasteurised—confirm with the seller.
• Avoid “raw milk” halloumi during pregnancy.

Cooking Makes It Safer

Heating halloumi until steaming hot improves safety. The cheese’s high melting point makes it ideal for grilling and pan‑searing. Cook slices until browned and sizzling on both sides and serve immediately.

• Pan‑sear in olive oil over medium‑high heat until golden.
• Grill on a clean, preheated grate; aim for a firm, hot interior.
• Add cooked halloumi cubes to hot pasta or grain bowls so they remain hot.

Storage and Handling

• Keep unopened packs refrigerated at ≤4°C and respect use‑by dates.
• After opening, store halloumi in its brine or lightly salted water and use within a few days.
• Prevent cross‑contamination by using clean utensils and boards, especially when prepping raw meats.
• Reheat leftovers thoroughly until steaming; avoid eating cold leftovers during pregnancy.

Sodium and Portion Guidance

Halloumi is relatively high in sodium due to brining. Balance your overall daily sodium by pairing halloumi with fresh vegetables, whole grains, and low‑sodium sides. Typical portions are 40–60 g per serving.

• Rinse lightly to reduce surface salt before cooking.
• Use herbs, lemon, and spices instead of salty sauces.

Nutrition Benefits

• Protein supports daily needs and satiety.
• Calcium contributes to fetal bone development.
• Fat content varies; balance with lighter sides.

Safe Ways to Enjoy Halloumi

• Grilled halloumi salad with pasteurised cheese, washed greens, and roasted vegetables served warm.
• Whole‑grain wrap with hot grilled halloumi, pasteurised yogurt sauce, and crisp salad.
• Warm grain bowl with seared halloumi, lemon, herbs, and steamed vegetables.

Restaurant and Takeaway Tips

• Ask whether the halloumi is pasteurised and served hot.
• Request fresh prep on a clean grill to avoid cross‑contamination.
• Skip dishes with unpasteurised dairy sauces or dressings with raw eggs.
• Avoid antipasti plates where cheese has been sitting at room temperature.

Common Questions

• Can I eat halloumi cold? For pregnancy safety, serve halloumi hot and freshly cooked.
• Is grilled halloumi safe? Yes—when pasteurised and cooked until steaming.
• Is halloumi safer than soft cheeses? Halloumi is brined and semi‑hard; pasteurised and hot is generally safer than unpasteurised soft cheeses.

Pairing and Meal Ideas

• Serve with vitamin‑C‑rich vegetables to support iron absorption elsewhere in your diet.
• Use pasteurised yogurt‑based sauces; avoid house‑made mayonnaise unless pasteurised.
• Combine with whole grains for balanced energy and fibre.

Safety Recap

• Choose pasteurised halloumi.
• Cook until steaming hot.
• Store cold and use quickly after opening; reheat leftovers thoroughly.

Related Reading

Explore more: Is Mozzarella Safe During Pregnancy?, Is Deli Meat Safe During Pregnancy?, and Foods to Avoid During Pregnancy.

Download PregnancyPlate to scan meals, verify pasteurisation, and check sodium balance alongside your daily nutrition profile.