More than just cheese!

More than just cheese!

2 HALLOUMi For centuries, Halloumi has been an indispensable product in Cypriot cuisine. Halloumi is so embedded with Cyprus that it is the first word that comes to mind whenever Cyprus is mentioned. Fresh or mature, with the yearly consumption of 12 kg per person, it is the most popular cheese of Cypriot Community. Production of Halloumi represents traditional village lifestyle and solidarity among people. With all the special characteristics, Halloumi means much more than being just a cheese for Cypriots. It is the most important cultural symbol and the sultan of the meals.

Although the records regarding when Halloumi was first produced on the island is lost in time, both archaeological and historical researches show that its presence has been around for almost thousand years. According to a report dating back to 1554 which is written in Venetian language, FIorio Bustron reported that Cypriots produced a cheese called caloumi and confirmed that its production on the island has been for centuries. In older times, Halloumi kept in its brine, was an essential part of the people s diet, especially in the absence of any refrigeration facilities. 1000 Year history 3

Symbol of SOLIDARITY Halloumi production used to be a daily routine and an important activity of the local people in old times. Apart from covering the basic food requirements, it constituted a major social activity for cooperation and socialization between village families and neighbours, especially among women. Due to the fact that each family had small amount of milk generated from their domestic animals which was not enough to produce Halloumi, rural families used to create small cooperatives for jointly processing milk. In this way, they managed to collect adequate amount of milk for Halloumi production and share the product. Photography: Bahar Kitapçı www.refikaninmutfagi.com Halloumi production in Cyprus gradually developed in time, starting with the setting-up of small commercial dairy production factories in many villages, in order to serve the needs of the communities. Today, in the countryside, many small dairies with upgraded technology still make Halloumi and other dairy products, following the traditional ways of processing. 6

MILK Halloumi is the product formed as a result of addition of rennet to fresh milk and implementation of specific production method. The key ingredient in making Halloumi is fresh milk which is either sheep or goat milk or a mixture of these or a combination of cow, sheep and goat milk. The remainder materials are rennet, salt and optionally fresh or dried mint. Natural feeding constitutes the main consumption of milk giving animals. Typical Cyprus vegetation and some endemic plants which have distinctive taste and odour are included in their diet. The milk extracted from the naturally fed animals gives special aroma and scent to Halloumi. 7

ECONOMIC Value Halloumi is an important export product and has a significant share in the total export figures of North Cyprus. According to 2012 statistics, Halloumi is the mostly exported dairy product among all. Generally, dairy products, covers more than %15 share in the total exports of North Cyprus. Halloumi is a distinctive cheese which can be cooked in a number of ways but still do not melt. Due to the unique characteristics, the fame of Halloumi is spread to the world and today it is a well-preferred cheese for many gourmet cuisines. 9

INSPECTION PDO In order to inspect the technical specifications of Halloumi, Cyprus Turkish Chamber of Industry formed the Halloumi Inspection Board. Geographical INDICATION Halloumi is taken under registration first in North Cyprus in 2008 and then in Turkey at Turkish Patent Institute in 2009 as a protected designation of origin (PDO) by Cyprus Turkish Chamber of Industry. Cyprus Turkish Chamber of Industry is also a member of OriGIn - Organization for an International Geographical Indications Network. This non-governmental organisation is based in Switzerland and is formed by 40 countries representing 350 producer unions. The main duty of the board is to ensure that the production of Halloumi is made according to the registration. Moreover, the board is responsible from publicizing the fact that Halloumi is a Cypriot product and it belongs to Turkish & Greek Cypriots. In this respect, its production should only take place within the geographical borders of the island. Halloumi Inspection Board has the right to examine, control, make laboratory analysis and issue reports regarding the production of Halloumi, including storage, sales, packaging. On every Halloumi package Hellim/Halloumi logo should exists as proof that it is produced according to the registration and is approved by Halloumi Inspection Board. 11

VERSATILITY Energy and Nutritional Values (100 gr) Energy 352,6 kcal Protein 26 g Calcium 700 mg Phosphorus 590 mg Carbohydrates 1,4 g Fat 27 g Halloumi - the cheese that does not melt when cooked is so versatile. This characteristic of Halloumi allows for its presence in a broad range of Cyprus dishes. It may be consumed fresh in salad or sandwich, grated over pasta; used as a stuffing in ravioli and pastries. Cypriot women also use Halloumi as a stuffing in making pies. A more Cypriot way - Halloumi matches perfectly with watermelon which is an excellent refreshing appetizer especially during summertime. Halloumi slices of about two centimetres thick can be grilled, barbecued or fried with a spoonful of oil, flipping the slices once until the outside turns into a crusty golden brown colour. Halloumi is a first class source of protein, which is also rich in calcium and minerals. Halloumi Facts Can be eaten grilled, barbecued, fried, raw Becomes crispy goldenbrownish when cooked Does not melt

More than just cheese! CONTACT Halloumi Inspection Board Organized Industrial Zone, 2. street, no:19, Nicosia, Cyprus Tel +90 392 225 81 31 Fax +90 392 225 81 30 e-mail info@hellimhalloumi.org www.hellimhalloumi.org