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Is this the end of haloumi cheese as we know it?

Squeaky cheese: Fried haloumi.
Squeaky cheese: Fried haloumi.Marina Oliphant

Salty, squeaky haloumi is on its way to being origin-protected after the European Union moved to recognise the Cypriot cheese.

The 28-nation EU bloc on Tuesday took a major step toward full name protection by publishing its official application for the status, which would mean only cheese made in Cyprus from local milks could be called haloumi (or the Turkish hellim) in EU countries.

This raises questions about whether labels on Australian-made haloumi cheese will need to be revised. For example, Australian sparkling wine is not able to be referred to as champagne. Many locally produced haloumis are currently sub-labelled as "Cypriot style cheese".

Golden and gooey, fried haloumi is a popular addition to salads and skewers. The firm, briny cheese is made from a mix of milks - traditionally sheep's and goat's milks.

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A Protected Designation of Origin (PDO) application has been submitted. If it is approved, haloumi will join 1255 protected foodstuffs including prosciutto di Parma and Parmigiano Reggiano, and recognised wine varietals such as champagne, cognac and sherry.

With AP

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