Diario Oficial de la Unión Europea del 24/10/2022 - Comunicaciones e Informaciones
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Source: Diario Oficial de la Unión Europea - Comunicaciones e Informaciones
C 407/16
EN
Official Journal of the European Union
24.10.2022
e its traditional character, derived from the fact that it has been made in Cyprus since ancient times according to the traditional method handed down from one generation to the next, and it is the local producers who have the knowledge of this process today.
Causal link between the geographical area and the quality or characteristics of the product for PDO or a given quality, the reputation or other characteristics of the product for PGI
The link between Halloumi and the geographical environment resides in the specificity of the islands Mediterranean climate. The local vegetation consumed by the dairy animals passes from the stage of green pasture to semi-dry and finally dry fodder, following the characteristic phases of the local microclimate. Some of these plants are endemic.
This local Cypriot vegetation, consumed by the animals either fresh or dried, has a crucial effect on the quality of the milk and consequently the specific characteristics of the cheese Papademas, 2000. The presence of the bacillus Lactobacillus cypricasei lactobacillus from Cypriot cheese, which has been isolated only from Cypriot Halloumi, testifies to the link between the islands microflora and the product Lawson et al., 2001. Also, the addition of Cypriot mint further contributes to the products characteristic flavour. Other factors affecting the products organoleptic characteristics, especially its taste and smell, are the type of milk used, as sheep and goats milk contain specific low molecular weight fatty acids, and the volatile compounds formed during the production process.
Regarding the link between human factors and the product, Halloumi is considered traditional to Cyprus, since, as described in point 5.1, it has played a very important role in the life and diet of the islands inhabitants, both Greek Cypriots and Turkish Cypriots, since ancient times and knowledge of the production process has been handed down from one generation to the next. Both its characteristic folded shape and its specific property of not melting at high temperatures are due to this traditional production process that has been passed down through the generations.
Reference to publication of the product specification http www.moa.gov.cy/moa/da/da.nsf/All/82B33F7D83ABF5A8C225879C00346BA5?OpenDocument
