**Cheesemakers Consider Changes to Halloumi PDO Framework Amid Supply Concerns**
Cyprus’ cheesemakers are deliberating potential changes to the Protected Designation of Origin (PDO) framework governing halloumi cheese, as they face challenges related to milk supply and the sustainability of exports. The Cheesemakers’ Association made this announcement on Monday, indicating that they are exploring the possibility of revising the milk ratio requirements established by European regulations.
Spokesman Michalis Koullouros highlighted that the primary goal of the industry is to maintain export levels, which has prompted discussions regarding the existing quota. He noted that the ongoing dialogue is influenced by market realities and the current availability of milk production. “It goes without saying that it is something we are discussing and thinking about because everyone’s goal is to maintain exports,” Koullouros stated.
Under the current PDO framework, a transitional period is set to conclude in July 2029, at which point sheep and goat milk must constitute at least 51% of the halloumi mixture. Cheesemakers have raised concerns that achieving this threshold may be challenging, particularly in light of recent declines in livestock populations, which could impact export volumes.
Koullouros emphasized that any request to amend the milk quota would necessitate a thorough review by European authorities, suggesting that swift decisions would be essential if the industry opts to pursue changes. He argued that aligning the PDO framework with actual milk availability is crucial for safeguarding a product that generates approximately €350 million annually in exports.
However, this prospect of modifying the PDO specification has met with staunch opposition from the sheep and goat farmers’ association. In a statement released on Sunday, the organization firmly rejected any attempts to alter the established European framework. They urged all stakeholders to focus on increasing sheep and goat milk production while adhering to the existing regulations.
“Halloumi is not a common cheese product that can be adapted according to market or export needs,” the farmers’ association asserted. They emphasized that the European Union had provided a 15-year transitional period specifically to allow the sector to gradually adjust to the PDO requirements. The association argued that the 51% threshold is integral to maintaining the authenticity of halloumi and preserving traditional sheep and goat farming practices in Cyprus.
“The only product that can bear the name PDO halloumi is one that fully meets the approved European specifications,” the statement read. Farmers also cautioned that weakening these standards could adversely affect family farms, suppliers, and rural communities that rely on sheep and goat production.
The farmers maintained that the challenges faced in production do not warrant a revision of the protected product specification. Instead, they urged the industry to concentrate on strategies that would enhance milk output rather than reconsidering the terms under which halloumi secured its European protection.
As discussions continue, the future of halloumi's PDO status remains uncertain, with both cheesemakers and farmers advocating for their respective interests. The outcome of these deliberations will likely have significant implications for the cheese industry in Cyprus, as well as for the farmers who contribute to its production.