Who is Allowed to Produce Halloumi? | culture: the word on cheese
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Who is Allowed to Produce Halloumi?

block of halloumi

Halloumi is the miracle cheese of summer: its high melting point makes it perfect for the grill. Taken to-go, it will keep it’s shape on even the hottest summer day. (Oh, yeah—it’s delicious, too.) But halloumi’s growing popularity in US, UK, and Australian audiences means one thing for Cyprus, the island it’s traditionally been made—£60 million a year in sales.

That’s 60 million reasons for Cyprus to seek Protected Designation of Origin status for the cheese, as Express reports. It’s the same idea behind Parmigiano Reggiano being produced only in Italy; if halloumi isn’t produced in Cyprus, it can’t be called halloumi. However, the proceedings have hit a snag.

The process was delayed as producers argued over the proportions of milk used. Traditionally, halloumi was made from sheep and goats’ milk but many industrial cheese-makers now use cow’s milk. Some halloumi products contain only 10 to 15 per cent sheep or goats’ milk.

We suggest getting your halloumi fix while you can. The non-melting curds are a delicious salty addition to salads, tacos, or kebabs, or simply paired with wine alone.

Want to learn more? Read up about protected designation of origin laws or read the full Express article.

Photo credit: Halloumi block from Getty Images

Alicia Hahn

Alicia Hahn excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.