The Cypriot halloumi cheese industry has been facing challenges due to the recent outbreak of aphthous fever, but according to Michalis Koullouras, Executive Secretary of the Cyprus Cheesemakers Association, exports have not been significantly affected.
Halloumi Production and Exports
Halloumi is a traditional Cypriot cheese made from sheep's and/or goat's milk, with a minimum of 15% sheep's milk and a maximum of 50% goat's milk. The cheese is protected by EU law as a Product of Protected Origin (PDO), which means that only halloumi produced in Cyprus can be labeled as such.
Current Challenges
Recently, the Cypriot government has been dealing with an outbreak of aphthous fever, a viral disease that affects livestock. The outbreak has led to restrictions on the movement of animals and the importation of livestock from other countries.
- The General Director of the Ministry of Agriculture, Andreas Gregoriou, stated that a decision regarding rare animal breeds affected by the disease is expected to be made soon.
- The Ministry of Agriculture has been working to implement measures to prevent the spread of the disease and support farmers who have been affected.
- The cheesemakers association has been in discussions with the government to find solutions to the current challenges and ensure the long-term sustainability of the halloumi industry.
Future Prospects
Despite the current challenges, the Cypriot halloumi industry is expected to continue to grow and develop. The government has set a target to increase the percentage of sheep's milk in halloumi production to 15% by 2029.
The industry is also exploring new markets and opportunities for exports, with a focus on promoting the unique characteristics and quality of Cypriot halloumi.