Cyprus Considers Changing Halloumi Rules Amid Export Concerns

by · Greek City Times

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’s and goat’s milk could threaten the cheese industry’s export market.

The proposed changes centre on protecting halloumi’s identity while ensuring producers can continue meeting international demand for one of Cyprus’s most recognised products.

Agriculture Minister Christos Senekis has held separate meetings with cheesemakers, cattle farmers, and sheep and goat farmers to discuss possible amendments to the cheese’s Protected Designation of Origin (PDO) status.

Read more: Greece and Cyprus Take Kiwifruit and Halloumi to Miami

The government is seeking a solution that safeguards halloumi’s protected status while maintaining the competitiveness of Cyprus’s cheese industry.

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.

The cheesemakers’ association is currently preparing proposed amendments for the government to review before they are submitted to European authorities.

Changes must be submitted by March 2027, ahead of the end of the transition period in June 2029.

Under the existing PDO framework, halloumi is subject to requirements governing its milk composition, with the eventual 51% sheep’s and goat’s milk threshold representing a significant challenge for producers.

The debate highlights the competing pressures facing Cyprus: protecting traditional farming, preserving the authenticity of its national cheese and maintaining a major export industry.

No final decision has been announced, and negotiations are continuing over how the rules could be adjusted without undermining halloumi’s protected identity.

Source: Kathimerini

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