The Cypriot halloumi cheese industry continues to grapple with a “lack of trust” due to its complex history of production and regulation. The government, led by President Nikos Christodoulides, aims to protect halloumi’s PDO status and its role as a key export while addressing concerns about authenticity and livelihoods among stakeholders.
President Nikos Christodoulides is meeting with cheesemakers in Cyprus to address the controversy surrounding the Halloumi cheese milk ratio. The recent regulatory change requiring at least 19 percent sheep and goat’s milk in Halloumi has sparked a debate that could potentially impact cattle farmers and cheesemakers, threatening their livelihoods.
The authenticity of Halloumi cheese is under threat due to the use of powdered milk, which has gone undetected in production tests. This poses a risk to the cheese’s Protected Designation of Origin status, as conflicting reports and a lack of checks exacerbate the issue.
