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European Commission Publishes Registration For PDO Status Halloumi/Hellim From Cyprus
The European Commission on Tuesday published the application to register the names Halloumi/Hellim, in Greek and Turkish, as Protected Designations of Origin (PDO) for a cheese produced in all the territory of the island of Cyprus.
The publication is a key step in the process that would grant eU-wide protection for these names, and include them in the list of protected European products.
The European Commission on Tuesday also sent a letter confirming that Bureau Veritas, as an internationally accredited body, will be in a position to perform the official controls tasks referred to in the European Union regulation on quality schemes for agricultural products and foodstuffs.
In July of 2014, the Commission received the official application for the registration of the names (Halloumi)/‘Hellim’ as a Protected Designation of Origin (PDO) for a cheese made predominantly from sheep and/or goat milk under the EU quality regulation.
The application covers producers from the whole island and foresees the protection of the name in the two languages, Greek and Turkish.
There are two types of Halloumi: fresh and mature. Raw materials used to produce Halloumi include: milk (fresh sheep or goat’s milk or a mixture thereof, with or without cow’s milk added), rennet (but not pig rennet), fresh or dried Cypriot mint leaves (Mentha viridis) and salt.
The proportion of sheep or goat’s milk or the mixture thereof must always be greater than the proportion of cow’s milk. In other words, when cow’s milk is used in addition to sheep or goat’s milk or a mixture thereof, the proportion of cow’s milk in the Halloumi must not be greater than the proportion of sheep or goat’s milk or the mixture thereof.
Specific characteristics of Halloumi cheese include, among others: the property that it does not spread or melt at high temperatures (it can be eaten not only as it is but also fried, grilled, etc.); the heat treatment of the curds in whey at a temperature of over 90 degrees C for at least 30 minutes, which is a unique feature of the production process and
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