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The Cypriot government is considering changes to the rules governing the production of halloumi, as concerns grow that a requirement for at least 51% sheep\u2019s and goat\u2019s milk could threaten the cheese industry\u2019s export market.<\/p>\n
The proposed changes centre on protecting halloumi\u2019s identity while ensuring producers can continue meeting international demand for one of Cyprus\u2019s most recognised products.<\/p>\n
Agriculture Minister Christos Senekis has held separate meetings with cheesemakers, cattle farmers, and sheep and goat farmers to discuss possible amendments to the cheese\u2019s Protected Designation of Origin (PDO) status.<\/p>\n
Read more: Greece and Cyprus Take Kiwifruit and Halloumi to Miami<\/p>\n
The government is seeking a solution that safeguards halloumi\u2019s protected status while maintaining the competitiveness of Cyprus\u2019s cheese industry.<\/p>\n
However, the proposals have already encountered opposition from sheep and goat farmers, who strongly oppose any changes to the existing milk composition requirements and have warned of a backlash.<\/p>\n
The cheesemakers\u2019 association is currently preparing proposed amendments for the government to review before they are submitted to European authorities.<\/p>\n
Changes must be submitted by March 2027, ahead of the end of the transition period in June 2029.<\/p>\n
Under the existing PDO framework, halloumi is subject to requirements governing its milk composition, with the eventual 51% sheep\u2019s and goat\u2019s milk threshold representing a significant challenge for producers.<\/p>\n
The debate highlights the competing pressures facing Cyprus: protecting traditional farming, preserving the authenticity of its national cheese and maintaining a major export industry.<\/p>\n
No final decision has been announced, and negotiations are continuing over how the rules could be adjusted without undermining halloumi\u2019s protected identity.<\/p>\n
Source: Kathimerini<\/p>\n
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